About 1-2 hours before you want to start frying, rinse or wipe the outside of the tofu box of any dirt or contaminants. Cut two slits on parallel sides of the tofu box, drain the liquid, rinse with water and drain again. Lean the box against the side of a large bowl to allow the tofu to drain in the refrigerator for 1-2 hours.

Preheat a non-stick frying pan on medium heat, for 5 minutes until a drop of water sizzles on the hot pan.

Remove the plastic film from the tofu box. Cut the tofu into 8 pieces. Add 1 teaspoon of olive oil to the frying pan, swirl the pan to coat, and allow it to heat up for 30 seconds.

Gently place the tofu pieces on the frying pan and allow adequate space between the pieces. Pan fry for 7-8 minutes or until the bottoms look golden brown.

Carefully flip each piece over and fry for an additional 7-8 minutes.

Brush some Yoshida sauce on the tofu pieces, flip them over, pan fry for a minute, brush on more sauce, and fry the second side for one more minute. Immediately transfer the pan-fried tofu to a serving dish otherwise the sauce will burn.