Once the tofu is pressed and cubed, heat oil in a large skillet over medium-high heat for one minute. Add tofu and saute for about two minutes, then drizzle with soy sauce and season with garlic and crushed red pepper.
Continue to saute over medium-high heat for about another eight minutes, stirring occasionally, then remove the tofu from the pan to a paper-towel lined plate to cool once it is nicely browned on all sides.
Go on the sweeter side with the dressing to balance out the savory tofu. For optimal flavor, cover pasta salad and refrigerate for at least 30 minutes before eating in order to let flavors marinate -- and, if you like more dressing on yours than I do, add a bit at a time until it's to your liking.