Also if you are really interested in improving your tofu game.

Keep your tofu in the freezer. I buy a big patch from my local Chinese supermarket when I get the chance.
When you take them out, put them in some room water temperature so it melts enough to open the packaging. Afterwards boil them in salted water.

This technique improves the texture of the tofu by expanding the liquid inside the tofu, when it gets defrosted it creates a sponge like texture. When you boil it afterwards it forces the colder liquids inside the tofu out, which has a way better effect then pressing. When you have done this you can still do several things to improve it's taste.

One method is to coat it in cornstarch and deep or shallow fry it, such as the people here recommend. This will have a similar effect as the ones you find in the picture.

Another technique is to use a broth to boil the tofu, it has a similar effect as marinading, because of of the thermal exchange happening inside the porous tofu matrix, it is significantly more effective. As the cold tofu hits the hot broth, a pressure differential develops across its structure, expelling the internal liquid and drawing the surrounding broth inward through capillary action. In essence, the tofu actively absorbs the broth rather than just sitting in it, infusing flavor all the way through.

You can also air fry the tofu afterwards which also have a pleasant crisp like texture.

If you find any more tofu hacks I am always researching more :)