Remove the tofu from its packaging. Drain the liquid in the container and rinse in cool water.
Wrap the tofu in a clean dish towel.
Place a cutting board and several books or several pounds of weight on top to press the tofu. You can use a tofu press instead if you have one. Press for 30 minutes.
Cut your tofu into small pieces, I usually cut them into ½ inch cubes.
Optional step for removing extra moisture and better consistency: place your tofu in a bag or airtight container and place in the freezer for about an hour. Once frozen, move to the fridge to defrost. Pat to remove any excess moisture.
Coat the tofu pieces in cornstarch. Once evenly coated, shake off any excess cornstarch.
Heat the olive oil in a nonstick pan over medium-high heat. Add the tofu to the pan and carefully coat in the oil. Let each side cook for 2-3 minutes until each side is crispy. Adjust your stovetop heat if necessary.
Once your tofu has cooked and all sides are crispy, add any desired sauce to the pan, heat, and evenly coat the tofu.
Let cool slightly, and serve.