Drain water from tofu. Place tofu on a strainer or a pair of chopsticks over a small bowl, set aside, and allow to drain for 1 hour. To save time, you can slice the tofu without straining and press each slice with a paper towel, trying to get as much water out as you can, in the process.
Slice tofu into 5 millimeter-thick (1/2 inch) squares. Place a piece of paper towel on top of tofu and gently press to drain extra moisture. Lightly season one side of tofu with salt and pepper.
Heat 1 tablespoon oil in a large nonstick skillet until warm. Add tofu and cook until the bottom side turns golden brown, about 3 minutes. Flip with spatula and cook the other side until golden brown, about 3 minutes. Transfer to a plate.
If the skillet is not large enough to hold all the tofu, cook tofu in batches in this same manner.