Transfer the tofu to a shallow dish and sprinkle with the salt. Toss to evenly season the tofu.

4. Coat with cornstarch

Sprinkle 1/3 of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This is most easily done with a small strainer, but can also be done by sprinkling with your hands. After adding all the cornstarch, the tofu should be evenly coated with a sticky, gummy layer of cornstarch.

5. Warm the oil

Set the skillet over medium-high heat and add the oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu.

6. Add the tofu

Add all of the tofu in a single layer. The tofu should sizzle upon contact -- if not, wait a few minutes to let the pan heat before continuing.

7. Pan-fry the tofu until golden

At first the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.

8. Transfer to cooling rack

Transfer the browned tofu to a cooling rack while you finish your recipe. Eat the tofu immediately. It will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated.

Recipe Notes

Marinated Tofu Cubes: For extra flavor, toss the sliced tofu in a mixture of soy sauce, rice wine vinegar, and sesame oil and let stand for a few minutes before coating with cornstarch and frying.

(Emma Christensen is recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)