Place the cubed tofu in a large bowl and sprinkle with salt.

Pour the sweet potato starch on top and gently coat it with the flour using a rubber spatula. Try to avoid breaking the tofu too much. You can also shake the bowl around to ensure the tofu is coated.

Heat the neutral oil in a large skillet over medium-high heat until very hot. Turn the heat to medium once the oil shimmers. Be sure to allow the oil to preheat for 5 minutes.

Add the tofu in an even layer–frying in batches if needed–and cook without moving for 3–4 minutes per side. Turn only once the tofu releases easily from the bottom of the skillet. If your oil was nice and hot when you added the tofu, it shouldn't stick. Cook until all the tofu is golden brown and crispy. Transfer to a paper towel-lined plate.

Sprinkle a pinch of flaky sea salt on top and serve with your favorite dipping sauce. Enjoy!