Cut the tofu skin into fingers about half an inch wide. Sprinkle with salt.
Line a plate with paper towels and arrange the tofu skin fingers in a single layer. Top with another stack of paper towels and press down to remove excess moisture.
Over low heat, fry the tofu skin fingers in batches until crisp then drain on a stack of paper towels.
Make the dipping sauce by mixing together the honey, ginger, chili and lemon sauce. Stir in enough salt for balance.
Serve the crisp tofu skin fingers with the dipping sauce on the side.