Instructions

1. Drain and rinse the tofu: Remove the tofu from its packaging and rinse it under cold water.
2. Cut the tofu into 1-inch cubes or slices.
3. Press the tofu: Place 2 to 3 layers of paper towel on a dinner plate or cutting board. Lay the tofu on top in a single layer and top with another 2 to 3 layers of paper towel. Weigh it down with a skillet or with another dinner plate topped with something heavy. Press for at least 20 minutes, or place in the fridge and press for a few hours. Replace the paper towels as needed if they become soaked.
4. Heat the wok: Set your wok or skillet over high heat until a drop of water evaporates within a second or two of contact.
5. Add the oil: Pour oil down the side of the pan. Swirl to coat the bottom and lower sides of the wok evenly.
6. Cook the tofu about 1 minute: Add the tofu to the wok and spread it into a single layer. Cook without stirring for about 1 minute, so the bottoms begin to brown.
7. Stir-fry the tofu 1 more minute: Sprinkle the tofu with the salt, then stir-fry, moving the tofu quickly but gently around the pan. Don't worry if some of the tofu crumbles — this is normal.
8. Serve the tofu while hot: Transfer the tofu to a serving dish. Serve immediately on its own, or stir-fry your other ingredients and add the tofu back to the wok at the very end once stir-frying is almost complete. Serve while hot.