Drain the tofu from the water and press it down with a heavy object for 15 minutes to get rid off excess water.
Now cut the tofu into 3 inch cubes, sprinkle a tsp of salt and set aside.
In a separate bowl, whisk all the ingredients and only 1 tsp oil. Add in the tofu, toss lightly so as to coat the pieces well
Refrigerate for 2 hours or upto 8 hours.
Heat a heavy bottomed pan preferably a cast iron, at medium high. Add the remaining oil and once hot, add the marinaded tofu.
Keep the heat at medium high and keep moving the tofu around till you see a nice crisp skin form.
Now reduce the heat to medium and cook for another 10 minutes and check for salt.