Heat a pan over medium-high heat. Allow it to heat up -- for at least 2 minutes. It's important that the pan be hot enough, to prevent the tofu from sticking to the surface.
Drain tofu and pat dry. (No need to press!) Cut into cubes, fingers, or whatever shape you like.
Add extra-virgin olive oil to the pan. Then add the tofu.
Resist the temptation to touch the tofu! Let it crisp, untouched, for 3-5 minutes.
Flip the tofu with a spatula. If it's sticking, work the edge of the spatula under the pieces.
Let the other side fry, untouched, to get the same crispiness, for 3-5 minutes. Let it go longer if the first side wasn't as crispy as you'd like, or shorter if the first side came out too crispy.
Line a plate with a paper towel. When the tofu is done, move it to the plate to remove the excess oil.
