1 block (12 to 15 ounces) of organic extra-firm tofu
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Preheat the oven to 400 °F and line a rimmed baking sheet with aluminum foil.
Cut the Tofu(about 1 inch cubes).
Arrange the tofu in an even layer on the cutting board. Put the paper towel on top of the tofu. Put another cutting board on top of the paper towels and then weigh it down with heavy cans. Let the tofu rest for at least 10 minutes.
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine.
Sprinkle the cornstarch over the tofu, and toss the tofu until the starch is evenly coated.
Arrange the tofu on the baking sheet.
Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
I put the crispy baked tofu on the green salad.