Give the tofu a flip around the halfway mark. Arrange the tofu on a lined baking tray and bake for 30-35 minutes in a preheated 425☏ oven. Sprinkle cornstarch over the tofu and give it another gentle toss to coat. I recommend using a flexible spatula or your hands to avoid breaking up the tofu cubes, especially if you are using a softer variety of tofu that is more likely to crumble. In a large bowl, toss the cubed tofu with oil and seasonings to coat. This will allow the tofu to crisp up faster. Allow it to sit for about 10-20 minutes to press out the excess moisture. Then wrap the tofu in a clean kitchen towel and weigh it down with something moderately heavy, such as a baking tray or cutting board. Use this recipe as a guideline and add what you like!
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