Prepare the Tofu: Slice the tofu block crosswise into your desired thickness (1/4-inch for extra crispy, up to 1-inch for crisp-tender). Lay the slices on a clean kitchen towel or paper towels and pat them thoroughly dry to remove as much moisture as possible.

Heat the Skillet: Pour the oil into a large cast-iron or non-stick skillet and place it over medium heat. The oil is ready when it shimmers slightly.

Pan-Fry the First Side: Carefully place the tofu slices in the hot oil in a single layer, ensuring not to overcrowd the pan (work in batches if necessary).

Cook for 3-4 minutes, or until the bottom is a deep golden brown and crispy.

Flip and Finish: Using tongs, carefully flip each slice.

Cook the other side for another 3-4 minutes until it's equally golden and crisp.

Drain and Season: Transfer the finished tofu to a plate lined with paper towels to absorb any excess oil. Immediately sprinkle with salt.

Serve hot or let cool to use in sandwiches or salads.

Do not overcrowd the pan. Giving the tofu slices space allows moisture to evaporate, which is key for browning and crisping rather than steaming.

Slice thinly (about 1/4 inch) for super-crunchy, chip-like results. For a texture that's crispy on the outside and tender on the inside, cut thicker slices (1/2 to 1 inch).