Step 1

Add the tofu cubes, tamari or soy sauce, garlic powder, and black pepper to a large bowl, mix until well combined, and let it rest for at least 5 minutes.

Step 2

Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.

Step 3

If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.

Step 4

Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.

Step 5

Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.

Step 6

Serve immediately with dishes like vegetable tempura, sauteed kale, or bok choy.

Step 7

Keep the leftovers in an airtight container in the fridge for up to 5 days.