Start by opening the tofu package and carefully draining the liquid. Next, use paper towels to pat the tofu dry thoroughly.

Place the tofu block between layers of clean paper towels on a cutting board to draw out remaining moisture. Let it rest for about 5 to 10 minutes.

Add a heavy object on top of the wrapped tofu for another 5 to 10 minutes. The paper towels should feel damp, indicating it's ready for frying.

Remove the tofu from the paper towels and cut it into ½” cubes.

In a zip-lock bag, combine the cubed tofu with cornstarch. Shake gently to evenly coat each cube.

Heat oil in a skillet over medium-high heat until shimmering. Add tofu cubes in batches and fry for about 3 minutes per side.

Transfer the crispy tofu onto paper towels to drain excess oil and sprinkle with salt while hot. Serve immediately.