Drain & Dry Tofu: Cut a slit in the tofu packaging and drain any liquid. Remove the tofu from the packaging and pat dry with paper towels.
Wrap Tofu: Put the tofu on a cutting board with folded paper towels (at least 4 layers each) both underneath the tofu and on top of the tofu.
Press Tofu: Put something heavy like a pot or pan on top of the tofu to remove excess moisture to "press" it. You can also put objects in the pan to make it heavier and help press the tofu. I usually just put a cast iron skillet on my tofu and call it a day. Let the tofu “press” for at least 5-10 minutes.
Cube Tofu: Remove the pan and paper towels from around the tofu. Cut the tofu into ½” cubes. Put oil in a large pan over medium high heat. It is important to heat the oil before coating the tofu.
Coat Tofu: Pat down the tofu one last time with a paper towel and put the cubed tofu in a ziploc baggie with the cornstarch. Seal the baggie and gently shake it to coat the tofu with the cornstarch. If you do not have a baggie, put the tofu and cornstarch on a bowl and gently toss the tofu with your hands to coat it. NOTE: Make sure to coat the tofu with the cornstarch IMMEDIATELY before frying.
Fry Tofu: When the oil is hot enough, place half of the tofu in the pan (you can fry all the tofu at once but some of the cubes may stick together if there isn’t enough room). Let the tofu cook for about three minutes before flipping them over with the spatula. Cook the tofu for an additional 3-4 minutes while using the spatula to move the cubes around to make sure all sides become crispy. Remove the tofu from the pan and place on paper towels to remove excess oil. Repeat with the second half of the tofu. Season the crispy tofu with a couple pinches of salt (or to taste) and serve immediately!
Note 1 - Oil: Oils with high smoke points such as canola oil, vegetable oil and sunflower oil work best.