Crispy tofu

Tofu is good when it's crispy and shit when it's not. Just do this:

• Cut tofu into ¾ to 1" slabs

• Wrap in a kitchen towel

• Press with a LOT of weight (4-6 cookbooks, 2-3 heavy pans) for 15+ minutes

• Fill a shallow bowl with corn starch or corn flour

• Cut tofu into squares and generously coat in the corn mixture

• Heat a cast iron pan with 1/2" neutral oil (needs to cover half the tofu squares) to 350F

• Fry tofu in oil until it is golden brown (be patient); sprinkle with salt or garlic salt

• Let tofu dry on paper towels; serve while still hot