Press the tofu to eliminate as much water as possible, at least 30 minutes and up to 2 hours.
Marinate the tofu for at least 30 minutes to infuse it with flavor.
Cut the tofu into thick planks.
Pat the tofu dry. Don't worry, the tofu will have sucked in the flavors of the marinade. This step ensures it gets extra crispy.
Toss the tofu in cornstarch. This step is optional, but cornstarch is another way to get the exterior of tofu extra crispy. Cornstarch absorbs moisture on the surface of tofu.
Heat vegetable oil in a large nonstick skillet over medium-high.
Add the tofu to the pan, making sure not to overcrowd the pan (otherwise it'll steam).
Cook the tofu until golden brown, 3 to 4 minutes per side.