Heat a thin layer of oil in a large skillet over medium heat.
Place cornstarch in a shallow bowl. Working in batches, remove tofu from marinade (do not scrape it off) and toss in cornstarch; shake off excess. Working in batches, pan-fry tofu, turning occasionally, until golden brown, about 5 minutes. Transfer to a paper towel-lined plate; let drain.
Adapted slightly from World Street Kitchen (Minneapolis) via Bon Appetit, April 2015.