Drain the tofu, and press it between two kitchen towels to remove excess liquid as much as possible.Cut the tofu into thick cubes about 2-3 inches, and toss in cornstarch until fully covered.
This is the longest part as you’ll have to carefully flip each tofu cube. (My best recommendation for this is to use chopsticks). Reduce the heat to low and stir in the sauce coating all the tofu.