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.
In a pan over medium heat, add about 2 tablespoons of oil and swirl to fully coat the bottom of a 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 another side.
WAIT until tofu begins to brown before turning or they will stick to the pan and fall apart. Remove from pan and drain on paper towels.
Alternatively, in deep, wide pan, heat about 2-inches deep of oil until very hot but not smoking. Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.