Step 1

Start by pressing the tofu: Drain the tofu and squeeze out some of the water by pressing on the block with your palms. Place on a plate, then top with another plate (or cutting board) and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.

Step 2

Meanwhile, preheat the oven to 425ºF.

Step 3

In a medium bowl, whisk together the oil, soy sauce, garlic, paprika, maple syrup, and pepper.

Step 4

Cube the tofu and add to the marinade. Gently toss (using a rubber spatula, if possible) to coat the tofu evenly and let stand for at least 10 or up to 45 minutes.

Step 5

(If using, sprinkle the arrowroot over the surface of the tofu and gently toss again. If not, move on to step 6.)

Step 6

Arrange tofu in a single layer on a parchment-lined baking sheet, spacing the cubes about 1 inch apart. Bake until golden brown, 25 to 30 minutes.