Remove the weight and drain off the excess liquid. Pat the tofu dry. Slice the tofu into cubes, thick rectangles, or sticks, depending on how you plan to use the tofu.
Transfer the tofu to a shallow dish and season both sides well with 1/2 tsp each salt, pepper, garlic powder, and onion powder (or any other seasonings you like).
In another shallow dish, add the potato starch and season with 1/2 each salt, pepper, garlic powder, and onion powder (or any other seasonings you like).
Toss tofu in potato starch mixture, until well coated on all sides.
Set a large skillet over medium-high heat and add half of the oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu.
Add all of the tofu in a single layer. The tofu should sizzle upon contact (if not, wait a few minutes to let the pan heat up more before continuing).
At first, the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown.
As you flip tofu onto the other sides, add the other half of the oil and continue frying until all sides are browned and crispy.
Transfer the browned tofu to a cooling rack (it will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated).
Calories from fat242
Calories from saturated fat26.2
Total Fat26.9 g
Saturated Fat2.9 g
Polyunsaturated Fat12.9 g
Monounsaturated Fat4.5 g
Total Carbohydrate22.0 g
Dietary Fiber1.9 g
For extra flavor, toss the sliced tofu in a mixture of soy sauce, rice wine vinegar, and sesame oil and let stand for a few minutes before coating with cornstarch and frying.