Press the tofu: Drain the tofu and slice it into 2 or 3 thick slabs (about ¾ to 1 inch each). Lay them on a clean towel or paper towels. Cover with another towel and place a cutting board on top. Add a few heavy cans or pots on top and let it press for 15–30 minutes. Meanwhile, preheat the oven to 400°F.
1 block extra firm tofu
Cut the tofu: Remove the weights and towels. Cut the tofu into small cubes (about ¾ inch) or whatever shape you like—triangles or rectangles are great too.
Season the tofu: Add the tofu to a large mixing bowl. Drizzle with olive oil. Sprinkle in the cornstarch, salt, garlic powder, onion powder, and pepper. Gently toss until the tofu is evenly coated.
2 tablespoons olive oil, 1 tablespoon cornstarch, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, 1 teaspoon salt
Arrange on a baking sheet: Line a baking sheet with parchment paper. Spread the tofu cubes out in a single layer, making sure they don’t touch.
Bake until crispy: Bake for 20 minutes. For extra crispiness, turn on the broiler for 2 minutes. Or flip the tofu and bake for another 10–15 minutes until they’re as crispy as you like.
Serve and enjoy: Serve warm, straight from the pan, or add to bowls, salads, wraps, or noodles.
