Cut the okra crosswise into ¼- to ⅓-inch-thick slices (you’ll have about 2 cups). Cut the pressed tofu into squares roughly ½-inch wide and ¼-inch thick, to match the okra’s size (you’ll have about 1½ cups). Thinly slice the garlic cloves.
Pour the oil into a wok and heat it over a very high flame until it is very hot and shimmering (I like to look for just the tiniest wisp of smoke coming from the edge of oil). Add the dried chilies and cook for a few seconds, then add the tofu and garlic. Stir-fry everything for 1 minute.
Add the okra and stir-fry the mixture just until the okra is cooked through but still quite firm, about 2 minutes. Sprinkle in the salt and stir to mix everything well, then immediately transfer it to a serving plate, to stop the cooking before the okra becomes too soft.
