Open the tofu and remove it from the package. Discard the liquid.
Place it on top of a towel-lined plate. Top with another towel and plate. Let sit for at least 30 minutes and up to 8 hours. (You can do this in the morning and stick it into the fridge to wait for dinner.)
Dice the tofu.
Warm the oil in a large nonstick skillet. Add the tofu and let cook for about 6 minutes.
Flip over and cook for an additional 6 minutes or until golden brown.
Serve warm with rice, veggies, or eggs.
Notes
Store any leftovers in an airtight container. Warm to serve.
To do this in a cast-iron or stainless-steel skillet, use 2 tablespoons oil to ensure it doesn't stick. Let the oil warm for at least 30 seconds in the pan before adding the tofu to ensure it doesn't stick.
Drain the tofu on towels stacked with plates for the best texture.
Use olive oil or butter for a more neutral flavor.
Use "extra-firm" tofu for the best texture.
Add a little reduced-sodium soy sauce (or gluten-free tamari), Peanut Sauce, or teriyaki sauce for additional flavor.