Open the package and dispose of the liquid carefully. Put a strain on the sink or a suitable container and place the block of tofu inside, pressing slightly, to get rid of the rest of the excess water.
Arrange two or three layers of absorbent kitchen paper on the work surface. Put the tofu on top and wrap in the paper, adjusting it well. Wrap everything in turn in a clean kitchen towel, squeezing firmly. Put some weight on top, for example a packet of sugar, a carton of milk or even some heavy books. Let stand for at least one hour.
Unwrap the tofu carefully. Cut into square or rectangular portions 1 or 2 cm thick, making sure that they have more or less the Same size. Pass a piece of kitchen paper over it again, to ensure that it is dry.
Heat a good griddle or non-stick frying pan, without any fat. When it is very hot, distribute two tablespoons of vegetable oil, better if it has a neutral flavor. Incorporate the tofu ensuring that all the pieces are distributed in a single layer. It is not advisable to fill the pan too much, there must be free space, so it is better to work in batches.
With the help of kitchen tongs, turn each piece as they cook. They should be very golden brown, with the edges slightly crispy. If they have been cut into cubes, each of the six sides will have to be cooked. Remove from the pan according to the desired point. Use according to the recipe to be prepared below.