There are 3 keys to making the crispiest tofu. 1. Unless you’re using “super firm”, be sure to press tofu before cooking; follow the instrux in the recipe card or use a tofu press. 2. Don’t skimp on oil. Be sure to have a generous layer of it in the pan while frying; you can drain it off after so it doesn’t end up in the curry. 3. Resist the urge to move or flip the tofu until it’s crispy and deeply golden. Don’t fuss with it unless absolutely necessary. Use tongs, not a spatula, to flip.