12 ounces firm tofu, cubed
1 tablespoon tamari or soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
3-6 tablespoon cornstarch, see notes
1-2 tablespoon oil
Add the tofu cubes, tamari or soy sauce, garlic powder, and black pepper to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
Drain the tofu and transfer ⅓ of the tofu cubes into a freezer bag with 1 or 2 tablespoon of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet or a pan and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and place it onto a plate or a wire rack.
Serve immediately.
Keep the leftovers in an airtight container in the fridge for up to 5 days.