Cut 200 g (7 oz) firm tofu into 1.5 cm (⅝ inch) cubes. Drain on paper towel for 10 minutes to get rid of any excess liquid. Flip the tofu and replace the paper towel.
Heat 150 ml (5 fl oz) sunflower oil in a saucepan over medium heat. When the oil reaches 180°C (350°F), fry the tofu for 2 minutes. Scoop out the crispy tofu using a slotted spoon. Drain on paper towel.
Sprinkle the tofu with sea salt. Serve it as a snack or serve with a salad as croutons.