These little tofu cubes are the perfect garnish for salads, soups, or even to eat on their own as a snack.

Step 1: Tofu

First off grab your tofu, firm or extra-firm works best.
Cut it into small cubes with a sharp knife.

Blot it with a paper towel to remove excess moisture.

Tip:
Store the leftover tofu in a container filled with fresh cold water and keep it in the fridge.
Change the water every day to keep your tofu fresh.

Step 2: Oil

Turn your stovetop on high and heat up some oil (enough to generously cover the bottom) in a pan (I used extra virgin olive oil).

Use this time to pick out some seasonings for your tofu.

I went with just salt, and some Japanese mixed spices (the one I used is called S&B - Nanami Togarashi and includes chili pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed).

Step 3: Fry

To test if your oil is hot enough drop one small piece of tofu into the pan and if it bubbles, it's ready.

Drop all your tofu in and cover the pan so that oil doesn't splash everywhere and stir occasionally (stir gently in the beginning).

Step 4: Season

Add in your seasoning to taste and stir.

Step 5: Golden

Eventually the tofu will start to brown.
Check often and stir to make sure they aren't burning.

It's ready when the cubes have shrunk to about ¾ of the original size and they are evenly golden brown on the outside.

You may also prefer to cook them less.