Step 1: Press the Tofu
Remove tofu from package and drain liquid. Wrap the block in a clean kitchen towel or several layers of paper towels. Place on a flat surface and set a heavy object on top (cast iron skillet, heavy cutting board with canned goods, or tofu press). Press for 15-20 minutes to remove excess moisture. This step is crucial for crispy results.

Step 2: Cut the Tofu
Unwrap pressed tofu and cut into desired shape. For cubes: cut block in half lengthwise, then cut each half into 6-8 cubes (about 1-inch pieces). For slabs: cut block into 6-8 rectangular pieces about ½-inch thick. For triangles: cut slabs diagonally. Keep pieces uniform for even cooking.

Step 3: Optional Marinating
If using soy sauce, gently toss tofu pieces in a bowl with soy sauce and let sit for 5-10 minutes. Pat dry thoroughly with paper towels before proceeding. Skip this step if you prefer unseasoned tofu to sauce later.

Step 4: Prepare the Coating
In a shallow bowl, combine cornstarch, garlic powder, black pepper, and salt. Mix well with a fork to distribute seasonings evenly.

Step 5: Coat the Tofu
Working in batches, add tofu pieces to the cornstarch mixture. Gently toss or use your hands to coat each piece thoroughly on all sides. Shake off excess cornstarch and set coated pieces aside on a plate. Don’t stack them or they’ll stick together.

Step 6: Heat the Pan
Place your skillet over medium-high heat. Add oil and heat until shimmering but not smoking (about 2 minutes). To test, drop a tiny pinch of cornstarch into the oil—it should sizzle immediately.

Step 7: Pan-Fry the Tofu
Carefully add tofu pieces to the hot pan in a single layer, leaving space between each piece. Don’t overcrowd—work in batches if necessary. Cook without moving for 3-4 minutes until the bottom is deep golden brown and crispy.

Step 8: Flip and Continue Cooking
Using tongs or a thin spatula, carefully flip each piece. Cook for another 3-4 minutes until golden and crispy. Flip once or twice more to crisp all sides, cooking for 1-2 minutes per side.

Step 9: Drain and Serve
Transfer crispy tofu to a wire rack or paper towel-lined plate. If making multiple batches, keep finished tofu warm in a 200°F oven while cooking remaining pieces. Serve immediately for maximum crispiness, or use in your recipe of choice.