Crispy Fried Tofu

Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds.

Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.

Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium.

Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes.

Transfer to plate lined with paper towels. Season immediately with salt.

Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.