Place a plate on a large rimmed baking sheet. Wrap the tofu block in a few paper towels and place in the center of the plate. Place another plate on top upside down (so that the tofu is in contact with smooth surfaces on both sides), and stack a few bowls, books, or anything else weighing around 3-4 lbs on top. Let sit at least 1 hour, or up to 4 hours. The baking sheet should catch any excess water that spills off the plate!

When the tofu has been pressed, cut the block into cubes, triangles, or any shape you like. Mix the cornstarch and salt together in a medium bowl and set aside.

Prepare a wire rack fitted into a rimmed baking sheet. In a large cast iron skillet, add enough oil to fill the base of the pan (about ⅛-¼ inch.) Heat the oil to 365F over medium-high heat.

Just before frying, add the tofu pieces to the bowl with the cornstarch and toss to coat. (If done too early, the tofu may not crisp up quite as nicely.) Gently lower the tofu pieces into the hot oil using a heat-proof slotted spatula or spoon. Try to give the pieces a little space between them so that they don’t stick together.

Fry a few minutes per side until lightly golden and crisp (they won’t get very dark in color!) Beware of splashing oil when adding to the pan and flipping.

Transfer the tofu to a wire rack to cool, and enjoy! This crispy tofu is best eaten right away, as it will lose its texture if refrigerated.