Drain the tofu and pat it well with a clean dish towel or paper towels to remove excess water. Slice the tofu widthwise into ⅓-inch thick slices (10 to 12 slabs on a 14-ounce block). Cover with a dry dish towel or paper towels and gently press down to remove as much water as you can without crushing the tofu.

Heat the oil in a large nonstick frying pan over medium-high heat. Line a sheet pan or large plate with paper towels. Once the oil is nice and hot, add the tofu slices. Cook for 7 to 8 minutes, gently moving the tofu slabs around the pan as needed to coat evenly in the oil, or until the bottom is golden browned.** Using a spatula, flip the tofu and cook for 5 to 6 minutes on the other side until evenly browned. Transfer the tofu to the paper towels and sprinkle with salt and pepper. Note: I find it helpful to use a large spatula and a smaller offset spatula or butter knife to flip the tofu.

Whisk together the mustard, vinegar, maple syrup, and cayenne pepper in a small bowl. Reduce the heat to medium-low and pour the glaze into the hot pan. Simmer for 30 to 45 seconds, stirring frequently, until thickened a bit. Turn off the heat and add the tofu slabs back to the pan and coat well in the sauce. Take off the heat.