Fry the tofu in some peanut oil for about 3 minutes, turning regularly, until it is a pale golden colour.
Add the Soy Sauce, Ketjap Manis, Oyster Sauce, and Fish Sauce, and fry for a further 2 minutes.
Place on a plate, drizzle over some Hoisin Sauce, sprinkle on some sesame seeds, and serve.
NOTE: If you don't have extra firm tofu, you can place firm tofu (Or possibly soft/silken, although you'd have to be very careful) between two sheets of paper towelling, and place a weight such as a stack of dinner plates on top, to squeeze the water out of the tofu. Otherwise, this recipe can be made using silken tofu, except you could scramble it, rather that cut it into cubes.