Cut open the package of tofu and drain out the water, pressing gently with your hands. Set the tofu on the cutting board on its longest side. Cut lengthwise into 3 equal horizontal slices. Lay the tofu back down so all the layers are stacked evenly on top of each other. Cut vertically into 1/4 inch cubes, this is about 6×8 rows vertically.

*Optional – Add your liquid flavorings to the cubed tofu and marinate for 20 minutes up to overnight. When ready to use, drain and, if possible, pat dry before continuing to fry the tofu. Or if you prefer a softer texture simmer the tofu in the liquid marinade until reduced slightly and serve.

*Optional – Add your dry spices to the tofu and stir to combine before frying.

Heat 2 tablespoons of the olive oil in a frying pan on high heat. Add the squeezed, crumbled tofu to the hot pan.

*Optional – If you haven't added any seasoning yet, add your liquid ingredients to the fried tofu, stir until the sauce is the thickness and consistency you want and serve.