Prepare a bowl of clean cold water
Use a sharp pointed knife to carefully cut along the packaging edges to remove tofu block from its pouch.
Deep the tofu block into water and gently wash it.
Pat dry the surface with paper towel.
Cut the tofu block into cubical pieces or as your recipes call for.
Lay them out singly either on flat paper towel or colander.
Let those piece air dried for at least 10-15 minutes or more. This will help to prevent splattering.
Pour veggies oil into deep frying pan/wok place over high heat.
When oil is hot, carefully add tofu pieces, one-by-one.
Carefully use a wooden spatula or chopsticks to separate tofu pieces while they're sizzling.
When all pieces turn gold and floating to the surface, transfer them onto strained container to allow dripping excess oil.
Serve as is with soy sauce, onion garnish and Sriracha or use as base for other recipes