Step 1

Preheat the oven to 425ºF/218ºC and arrange an oven rack in the top ⅓ of the oven. Line a rimmed sheet pan with parchment paper for easy cleanup.

Step 2

Slice tofu block into 4 slabs, lengthwise. Wrap the slabs in a thin dish towel or several paper towels. Place your heaviest cookbook on top and press for 10 to 15 minutes.*If your cookbook isn’t that heavy, you can weigh the book down with a few cans of beans/tomatoes or a skilletNOTE: If you are using a tofu press, just press the entire tofu block (don't slice it into 4 slabs). *I don't recommend pressing the tofu for more than 15 minutes, as it can dry out too much in the oven.

Step 3

Cube the tofu. I like to slice each of the four slabs in half vertically, then slice each of the 8 slabs into ½” to ¾” (1.25 to 2 cm) cubes.

Step 4

In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch and, as gently as possible, toss to coat the tofu.

Step 5

Arrange tofu on the pan in a single layer, spreading out the pieces so they don’t touch. Bake for 15 minutes. Flip with a spatula or carefully turn the tofu with your hands, working quickly*. Bake for another 15 minutes, or until the tofu is golden and crisp.*I work quickly when flipping with my hands, and it's fine/I don't burn myself, but use a spatula if you're new to this.