1/4 cupcornstarch (use more for a thicker coating)
2–3 tablespoons neutral oil such a vegetable oil or grapeseed oil (enough oil to coat the bottom of a large pan)
Salt and pepper to taste
Drain the tofu block and place it on a plate. Set aside for 15 minutes.
Drain again and slice the tofu into bite size cubes. Gently pat the cubes with a paper towel to remove excess water.
In a bowl or ziploc storage bag, add the cornstarch and season it with a little salt and pepper.
Dust the tofu cubes well and make sure all sides are evenly coated.
Heat a large pan over medium high heat for 1-2 minutes and add a few drops of water to the pan. If it sizzles the pan is ready to use. Add oil and the tofu cubes, leaving space between each tofu cubes (don’t overcrowd the pan! Do it in batches if you have to). Cook for 2-3 minutes on one side, flip them over and repeat until each side is a light golden brown.
Transfer to a paper towel covered plate to remove excess oil. If you are cooking in batches, place the cooked tofu on a cooling rack as this will help them stay crispy.
The texture of crispy tofu is best when eaten fresh out of the pan. They will keep in a storage container for up to 2 days.