1. Freeze extra firm tofu overnight
2. Thaw and cut evenly it into 12 parts
3. Press them in a towel under a cutting board and a few big books for 20 minutes.
4. Tear them into small uneven jagged bits with your hands.
5. Soak them in hot salt water (1 tablespoon white salt in 2 cups water) for 10 minutes.
6. Pat them dry in a towel
7. Deep fry them (you can also coat with corn starch to make them crunchy yummy)