I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides.  I have this struggle with potatoes and tofu, and there are likely other foods it applies equally well too.  I typically start out frying on one side for a while, until it's starting to brown on that side and heated through, then toss and fry for a few minutes, toss and fry for a few minutes, etc. until either everything looks perfect (never happens) or I start to see some sides getting waaaaay overdone and burnt (at which point there are always others who haven't been browned at all).  Sometimes I hover and pick at individual cubes after tossing, manually flipping them so that the least-done side is at the bottom, but this is a huge pain.  Is there some technique I'm missing, or do I need to resign myself to a life of hovering over hot potato pans, burning the tips of my fingers flipping them one by one? 
Tossing relatively frequently (maybe every minute or so) should in fact help and would seem the simplest, most traditional technique (here another video, with potatoes). If you leave the cubes for a long time on one side and only toss after the first side is completely done, any cube you fail to turn will burn.  But cubes remaining unturned are not a problem if you toss frequently. Some sides will occasionally stay face down a little longer but differences in cooking time should average out over time. That way you don't need to go to the trouble of flipping the cubes one-by-one. 