Slice the block of tofu in half lengthwise so that you end up with two pieces the original size just less deep. Place a clean dishtowel on a cutting board and lay the tofu halves on the towel next to each other. Wrap the towel around the tofu like a present. Place another cutting board or a cookie sheet on top of the wrapped tofu. Place 2 large cans (I use two 8 oz cans of tomato sauce) on top of the cutting board/cookie sheet. Let the tofu sit for 15-20 minutes. Tip: This process will dry out the excess moisture and keep the tofu crispy.
Unwrap the tofu and pat it dry with a paper towel. Cut each tofu half into 16-18 pieces.
Toss the cubes of tofu in salt, pepper and all of the cornstarch.
Heat a wok or skillet on medium-high heat. Add the oil to the heated pan. Place the tofu in the pan in an even layer; be sure not to overcrowd the pan because it will steam the tofu instead of frying it. Tip: Depending on the size of your pan you might need to fry the tofu in 2 batches.
Cook each piece of tofu 2-4 minutes per side until golden brown. It's easier to flip the pieces one at a time with tongs or a fork. Tip: If the tofu is sticking or resisting when you try to flip it, it's not ready; it should flip easily if it has crisped up enough.
Place the cooked tofu pieces on a paper towel-lined plate.
Add all of the chipotle sauce ingredients to a jar and shake vigorously for 30 seconds until combined. Toss the hot tofu in the sauce until each piece is coated. Enjoy!