Try cutting them into 3 by 2 by 1/2 rectangles so they're easy to handle and dry them off. Put some cooking oil, like a tablespoon or some shit in a 12 inch frying pan, heat it to the point water will crackle on it, lay it on the frying pan and fry them on medium high heat. At this point how much you want them to be crunchy or chewy or just lightly cooked will depend on how long you leave them frying. When you get your desired texture, flip and repeat for the other.

Optional: when you're done frying it you can add a splash of sesame oil to give it added aromatic flavor

When you're done frying the tofu you can call it done and eat it with whatever or you can add a sauce to it in the frying pan and get it glazed.

For my sauce I prefer doing a mix of low sodium soy sauce, pureed ginger root, diced green onions, smashed garlic cloves, korean red pepper flakes. You mix it up then toss enough of it on the done tofu to turn the pan surface from a frying element to a sautee element. Sautee the tofu for a hot minute or few to cook the plant matter and let the sauce properly soak into the fried tofu and get the overall sauce reduced into a concentrated sauce.