Preheat oven to 425 degrees F. Line a baking sheet with a silicon mat or parchment paper.
Press Tofu: Drain the tofu and use your hands to squeeze out any liquid. Slice the tofu into ½-3/4 inch slabs and place side by side on a tea towel. Wrap the tofu in the towel and place a cutting board or baking sheet on top of the tofu. Now place something heavy (dutch oven, cans, etc.) on top to press the liquid out. Let it rest this way for at least 15-30 minutes.
Cut the tofu slabs into cubes (or whatever shape you’d like) and transfer to a large bowl. The thinner the cube, the crispier the tofu.
Season: Drizzle olive oil and seasonings over tofu and stir to coat. This is when you can add any other seasonings or marinate the tofu. Then coat the tofu cubes in cornstarch or arrowroot powder.
Bake: Arrange tofu in a single layer on the lined baking sheet and bake for 15 minutes. Remove from oven and flip, then bake for another 15 minutes or until they reach your desired crispiness. Enjoy!
PREP AHEAD: this crispy baked tofu is crispiest when served fresh, but it’s still delicious reheated, though it won’t be as crispy reheated in the microwave. If possible, reheat on the stovetop or oven. LEFTOVERS/STORAGE: Store in an airtight, glass container separately from the rest of your meal to keep them from getting soggy. NUTRITION NOTES: Tofu is a great source of plant-based protein, calcium and isoflavones. SERVING SUGGESTION: Great in a stir-fry or curry, as an alternative to meat in many dishes or try in our Black Bean Tofu Bowl, Spicy Cashew Zucchini Noodles, or Honey Sesame Tofu with Roasted Asian Vegetables!