Drain the tofu and slice it into three fillet-sized slices lengthwise.

Press the tofu slices briefly to remove excess water.

Place the tofu fillets in a bag, ensuring they don't touch, and freeze overnight.

Thaw one frozen tofu slice in the microwave for 1-2 minutes to drain the water.

Cut the thawed tofu into cubes or leave it as a fillet.

Microwave the tofu again for 1-2 minutes to remove more moisture.

Heat 1 teaspoon of peanut oil in a non-stick skillet or wok.

Add 2-3 tablespoons of water and any desired aromatics to the pan.

Add the tofu to the pan and toss to coat it with oil.

Cook the tofu, pressing down on the cubes each time you flip them with your spatula.

Continue cooking until the tofu is golden and crisp.

Add braising liquids or flavorings as desired.