Prep: Wrap the tofu in a few layers of paper towels and gently squeeze out excess moisture.
Cook: Heat oil in a large saute pan over medium/high. Use your hands to crumble the tofu into the pan (you can use your spatula to break up the bigger pieces as it cooks). Add remaining ingredients and cook for 7 to 10 minutes, stirring occasionally, until water from tofu has evaporate and mixture is thick and fragrant.
Serve: Taste and add more salt, pepper, or spices to suit your liking. Serve warm and enjoy!
Store in an airtight container in the fridge for 5 to 7 days.