• Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set over a wire rack or colander and weigh down with a saucer or cup for about 15 to 20 minutes to extract moisture.
• Cut into 1-inch cubes.

Pan-fry

• In a pan over medium heat, add about 2 tablespoons of oil and swirl to fully coat bottom of pan. Heat until oil begins to shimmer but not smoking.
• Add tofu in a single layer and cook until it begins to crisp, then turn. to brown other side.
• WAIT until tofu begins to brown before turning or they will stick to pan and fall apart. Remove from pan and drain on a wire rack.

Deep-fry

• In deep, wide pan, heat about 2-inches deep of oil to 350 F.
• Add tofu and cook, turning as needed, for about 2 to 3 minutes or until golden and crisp. Do not overcrowd pan and cook in batches as needed.
• With a slotted spoon, remove from pan and drain on a wire rack.

Oven-Bake

• In bowl, toss tofu cubes with about 1 tablespoon of olive oil. If you want a super crispy texture, sprinkle in about 1 tablespoon of corn starch and toss to evenly coat.
• Arrange in a single layer on a parchment-lined baking sheet and bake in a 400 F oven for about 20 to 30 minutes or until edges are golden-brown.
• Remove from pan and keep warm.

Air-fry

• Spray the air-fryer basket or tray with cooking spray.
• In a bowl, toss cubes with about 1 tablespoon of corn starch to coat. Arrange in a single layer in the basket. Do not overload and cook the tofu in batches as needed.
• Spray the tofu with cooking spray and air-fry at 375 F for about 15 to 20 minutes or golden and crisp. Shake the basket a few times during cooking to ensure even browning.
• Remove from the air-fryer and keep warm.