a thick kitchen towel to drain water.
then wrap in multiple sheets of paper towel and place under a heavy pan for at least 4 four hours. this will allow all the excess water to be drained and the tofu block to compress and firm.
remove pan, and the kitchen towels that wrap the tofu block.
slice into 1/2 inch thick slices.
prepare the seasoning for the tofu slices by mixing together the chili powder, cumin powder, garlic powder, salt to taste, and no more than a pinch of sugar.
toss the tofu slices in this mix making sure they are well coated on all sides.
warm a table spoon of olive oil in a pan. 