Press the tofu for at least 15 minutes.
Cut the tofu in half and then in half again the other way. Turn the tofu and cut it into large cubes
Cover the tofu with 2 TBL of corn starch. Take a spatula or flat spoon and gently mix the cornstarch and tofu until most of the cornstarch coats the tofu.
Sprinkle on some salt and garlic powder and any other seasonings you love.
Put a saute pan on medium low heat and add 2-3 TBL of oil
It’s really important to let the pan and oil heat up first, so let it heat up for about 2-5 minutes.
Add the tofu into the pan
Set a timer for 5 minutes and DON’T TOUCH or move the tofu for 5 minutes. It’s really important to leave the tofu alone for at least 5 minutes. This will ensure that the tofu creates a really crispy coating and not stick to the pan.
If you’ve ever cooked tofu and it stuck to the pan and fell apart, it’s because you didn’t let it cook long enough to create that crispy coating. Once that coating is make, it will naturally release itself from the pan and make it easier to flip.
Cook each side for at least 5 minutes.
Once each side is cooked, this tofu is ready to go into a Thai curry, a wrap, onto a salad or in a buddha bowl.