Drain the tofu and slice in half lengthwise, so you have two thinner slabs.
Wrap the tofu in paper towels and then clean dish towels.
Place wrapped tofu on a cutting board. Put another cutting board on top. Put something wide and heavy on top of that. A couple 1 lb. bags of beans is good, or a large bag of rice. Cans are NOT good, the weight will not be distributed equally across the tofu. You want something that has an area at least as big as the tofu itself.
Let the tofu rest for at least 30 minutes. An hour is even better.
Unwrap the tofu and place it on the TOP (ie, dry) cutting board. Not the wet one it was sitting on earlier.
Slice into pieces, about 1 1/2″ or so.
Sprinkle tofu pieces with a little salt and pepper, then dust with the starch. You only need a couple tablespoons of starch, but if you need a little more, use a little more.
Heat a good amount of grapeseed or sunflower oil in a large pan or wok. Oil is key here! If you want a lower-fat dish, be sure to use a slotted spoon to remove the cooked tofu. You can also try baking it on an oiled sheet, but I never do.
Brown the tofu in the hot pan. Let it get nice and golden/crispy on the bottom before flipping.
Gently turn so all sides make contact with the hot oil and get crispy. This will go faster toward the end because the pan will retain heat.
Remove to a paper-towel lined plate and then do whatever you want with it.