Step 1: Drain the tofu and pat it dry with a clean kitchen towel. On a cutting board with a chef’s knife, slice the tofu crosswise into two pieces, then slice each piece crosswise into four pieces, for a total of eight rectangles (they should look like big dominoes). Lay them in a large nonstick skillet in a single layer. Drizzle over the soy sauce and flip to coat both sides.

Step 2: Cook over medium heat until nicely browned and dry on the bottom, about 5 minutes. Drizzle the oil over the tofu, then use a wide (not metal) spatula to flip them. If the tofu is sticking, patiently fry a little longer. If it doesn’t easily flip, use the back side of the spatula to scrape up as much of the browned surface as you can before flipping.

Step 3: Let cook long enough to brown the second side, 4 to 5 minutes. Shake the skillet to see if the tofu will dislodge from the bottom. When there is a little movement, flip the tofu over to add extra color to the first side, if needed. When both sides are a rich, mottled brown with dark brown edges, lift the tofu onto a cooling rack (optional) to dry for about 5 minutes before serving.

The tofu will keep in a sealed container in the refrigerator for 5 days. Eat at room temperature or gently reheat in a nonstick skillet over medium heat with a little oil.