Line a baking sheet with three layers of paper towels. Arrange tofu on paper towels then top with three more layers of paper towels. Set a second baking sheet on top and weigh down with something heavy, such as a Dutch oven or a few cans; let press for 15 minutes.

Whisk together cornstarch and ½ teaspoon kosher salt in a shallow dish. Cut tofu into ¼-inch thick strips. Dredge tofu in cornstarch to coat.

Heat ¼ cup oil in a 12-inch stainless steel skillet over medium-high heat until shimmering.

Add tofu in an even layer and cook, without moving, until browned and crisp and naturally releases from skillet, about 5 minutes. Using tongs, flip pieces and continue cooking until golden brown, on bottom side, about 5 minutes more. Flip again and cook 5 more minutes until lightly golden browned all over.

Transfer tofu to a paper-towel-lined plate and sprinkle lightly with kosher salt.