2tbspcooking oiluse one with a high smoking point like avocado oil
Drain the tofu and pat dry thoroughly with a kitchen towel. Gently slice into 1-inch thick pieces.
Mix cornstarch, garlic powder, and salt together in a bowl. Add tofu pieces to this bowl one by one and coat each side in cornstarch. (Add more cornstarch as needed.)
Add oil to a wok or skillet on medium-high heat. If you have a laser thermometer, the pan should read 400 °F. Add tofu in a single layer; they should start sizzling instantly. Fry in batches if you have to (replenish the oil if it gets absorbed).
Flip the tofu as they brown on the bottom until all sides are crispy and golden, being careful not to break them apart. Once they're done, transfer them to a plate or bowl.
I love using the variety of silken or soft tofu that comes in a tube. If you're vegan, just pay attention to the label because many of these tubes contain egg tofu instead of regular silken tofu. If you can't find the tofu that comes in tubes, no worries. You can use any type of plain tofu. I prefer a medium tofu or softer because I love biting into a crunchy tofu with crispy breading on the outside and juicy softness on the inside. While silken tofu is my favourite, medium-firm is also great because the pieces are still juicy but aren't as fragile as soft or silken.