For the Crispy Pan-fried Tofu:

1.  Drain the tofu package and wrap the block in paper towels. Gently squeeze out the excess water. Then remove and discard the paper towels and set the block on a cutting board. Use a sharp knife to cut the tofu block up into about 1.5cm cubes.
2. Heat olive oil in a nonstick skillet over high heat. Once hot, turn down the heat to medium-high and add the tofu cubes. Spread them out around the pan so that they are not overcrowding. Season with kosher salt and freshly cracked black pepper to taste. Allow to cook undisturbed for a minute. Then gently shake the pan by the handle to make the cubes shift positions. You’ll see that the bottom of the cubes will have started to brown a bit. Use a spatula to flip the cubes, and season with additional kosher salt and black pepper (if needed).
3. Brown the tofu cubes on all sides, flipping the pieces occasionally – about 10-12 minutes. Once all the cubes are nice and crispy, switch off the heat and transfer to a serving plate. (No need to drain on top of a paper towel lined plate since we’re not using too much oil.)
4. If serving as an appetizer: Sprinkle with chopped spring onion, red chili, and toasted white sesame seeds. Serve with the Chili Soy Garlic Sauce (or your favorite Asian store-bought dipping sauce). 
5. If using for meal prep: Store in an airtight container in the refrigerator for 3-4 days. Use in rice bowls, tacos, spicy noodle bowls, fried rice, etc.

For the Chili Soy Garlic Sauce:

1. Combine all the ingredients in a small bowl. Mix with a small spoon until evenly combined. Set aside until ready to serve with the crispy pan-fried tofu. (Note: The sauce can be made a day in advance. Store in an airtight lidded jar, or in a small bowl covered with cling wrap in the refrigerator until ready to serve.)