Remove any large pieces of ice that have formed on the tofu as best you can without tearing it.
Fill a pot with enough water to completely cover tofu. Bring to a boil. Carefully place tofu into water and return to boil. Reduce heat to a simmer, and cook for 15 minutes, flipping a couple times.
Remove tofu from water and place on a clean tea towel lined plate. When it’s cooled enough to handle, cut into 1/2″ cubes.
Heat a large skillet over medium-high heat and add coconut oil. When oil is hot, add tofu cubes in a single layer. Cook for a few minutes per side, flipping to evenly brown and crisp.