Start by pressing the tofu to remove excess moisture, which is key for a crispy texture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into even cubes, ensuring they are no larger than an inch to cook evenly.

Preheat a non-stick skillet over medium-high heat, allowing it to get hot. Add enough cooking oil to coat the bottom of the skillet—about 2-3 tablespoons should do. Swirl the oil around and wait for it to shimmer, as this signals it's hot enough for the tofu, which is crucial for achieving that perfect golden crust.

Carefully add the tofu cubes to the skillet in a single layer, ensuring they aren't overcrowded. Fry the tofu for 3-5 minutes on each side until they turn deep golden brown and develop a crispy exterior. Use tongs to flip the pieces gently, creating an even cook.

Once the tofu is crispy, reduce the heat slightly and sprinkle freshly cracked black pepper over the cubes. Pour in soy sauce (or tamari for a gluten-free version) and stir gently to ensure all pieces are well coated. Cook for an additional minute, allowing the sauce to caramelize slightly.

Remove the skillet from heat and transfer your crispy black pepper tofu to a serving plate. Serve immediately for the best texture, paired with steamed rice or noodles.