Press the tofu: If the tofu is packaged in water and unpressed, drain the tofu. Place tofu a towel onto a plate or cutting board and place tofu brick onto. Add another towel on top of tofu and another plater or cutting board. Place heavy object as a weight on top of tofu (I like to use a 1/2 gallon of milk container) for at minimum 30 minutes.
Once pressed, place on cutting board and cut tofu in height in half. Cube tofu into approximately 1" by 1/2" pieces (cutting lengthwise twice and widthwise 4 times typically accomplished this).
Place cubed tofu into large bowl. Add 2 Tablespoons of cornstarch and toss until evenly coated. (If not completely coated, slowly add more cornstarch. Having adequate coating allows for crispier tofu.)
Place oil into large pan. Add enough oil to cover entire pan to a depth of approximately 1/4". Heat oil over medium-high heat until hot.
Working in batches, use tongs to add tofu pieces individually to pan so that they are not touching. Cook without stirring for approximately 3 minutes, until tofu begins to brown. Once this occurs, flip pieces onto the opposite side. Cook for an additional 3 minutes.
When tofu cubes are completely golden, remove from pan with tongs or slotted spoon and place onto towel lined plate. Repeat until all tofu is cooked.
Fried tofu is ready to be added to a sauce for additional marinating or directly onto an appropriate dish.