Open the tofu and drain out the water, pressing gently with your hands. Set the tofu on the cutting board on its longest side. Cut length wise 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 6x8 rows vertically.

Instead of spending time pressing tofu, I like this fast method. Grab a handful of the cubed tofu and gently squeeze it together over the sink or a bowl to drain out the water. Put the squeezed tofu in a mixing bowl and repeat with remaining tofu until it's all been squeezed to remove excess water.

Add the cornstarch and all spices (except the fennel seeds and olive oil) to the tofu. Mix with your hands until all of the spices are mixed in. It's ok if the cubed tofu breaks up a little, that will help it clump together when fried to give it it's ground sausage like texture.

Heat a nonstick skillet on medium high. Add 2 Tbsp olive oil to the pan. Add the fennel seeds and fry until just golden, about 1-2 minutes.

Add 1 more Tbsp olive oil, then add the tofu and stir so the fennel seeds don't burn. Let sit for 2 min, then stir gently letting it clump together as it cooks to form the crumbled sausage texture. If needed add the remaining 1 Tbsp of olive oil and sauté the tofu until golden.