Perfect crispy deep fried tofu like you get in restaurants with a light coating made with cornstarch.
Press the tofu (fresh or pre-frozen then thawed) squeezing out as much liquid as possible.
Mix together cornstarch and salt in a large bowl.
Cut tofu into even 1/2 inch sized cubes and place in the bowl of the cornstarch mixture. bowl.
Shake the bowl with the tofu until all of the tofu is covered with the cornstarch mixture. (Do not stir or the tofu cubes will break).
Heat oil to 370°F (190°C) in a deep fryer or on medium-high in a large frying pan, and add coated tofu once the oil is hot.
Add the coated tofu to the pan in small batches so they have room between pieces and don't stick together.
Shake the pan every minute or two until the tofu begins to move freely, then use a spatula to flip the tofu to the other side. Continue to do this until all sides of the tofu are golden and crispy.
Add the coated tofu to the wire frying basket.
Cook until they float to the top and get slightly golden. (This will take about 3-4 minutes). You can shake the basket after 2 minutes of cooking to make sure they are not stuck together).
Place the cooked tofu on a paper towel to soak up the excess oil and then serve immediately.
Fill a narrow pot with about 2 inches of oil and heat until it reaches 370° F (188° C).
Place the coated tofu in the hot oil using a spoon or tongs so that the oil doesn't splash on you.
Cook for about 3-4 minutes until golden brown. (You may need to use a spatula to break apart any pieces that have stuck together.)