Place about 1/3 cup | 80 ml of the oil in a large skillet over medium-high heat.
While it heats, lightly dredge the pressed tofu slices in all-purpose flour.
Once the oil is hot, carefully add the tofu slices to the skillet in a single layer. You may need to cook in batches to avoid crowding the pan.
Sprinkle the tofu with salt and pepper.
Cook for 2-3 minutes per side, until golden brown and crisp.
Transfer the cooked tofu to a plate and set aside.
Wipe out the skillet.
Add the remaining oil over medium heat, followed immediately by the minced garlic.
Sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Stir in the ketchup and a pinch of cayenne pepper (start with 1/4 teaspoon / 20 ml / 0.7 fl oz).
Cook, stirring frequently, for about 5 minutes. The sauce will bubble, thicken, and begin to caramelize at the edges.
Season the sauce with salt and pepper to taste. Return the crispy tofu to the skillet and gently toss to coat each piece completely in the sauce.
Squeeze in fresh lemon juice to taste, give it one final stir, and serve immediately over rice or noodles.
Don't be afraid to let the sauce caramelize. Those slightly browned, sticky bits at the edge of the pan are where the deepest flavor develops. Just keep stirring to prevent burning.
