This is half a gigantic Idaho russet potato. The other half is peeled and sitting in water next to the tofu also in water. They're probably eyeing each other suspiciously, or maybe empathetically for their similar fates.
The goal for the potatoes is soft fluffy cooked interior and crispy crunchy exterior. Nobody I know does this well. You cannot just toss raw potatoes into a pan with oil and expect things to come out well. I will now reveal one of the potato-secrets of the universe. Mastering this technique will earn you the novice sky-blue belt in the Weirding Way of tubers. The trick is this: in the same pan, cook the potatoes with small amount of water first, allow the water to completely evaporate, then add oil and kick up the heat to crisp.
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