Begin by preheating your oven to 400 degrees Fahrenheit. While it heats up, line a large baking sheet with parchment paper. This will prevent the tofu from sticking and make your cleaning process a lot easier—trust me, your future self will thank you!

Drain the tofu from its package and gently press it between your palms to remove some of the water. This is critical; excess moisture will prevent that delightful crispiness we’re aiming for. Next, slice the tofu into three slabs lengthwise. Now, stack those slabs on top of each other. Proceed to cut them into three columns and then five rows to create neat, uniform cubes. Consistency in size will help them cook evenly.

On a clean cutting board, lay down a lint-free tea towel or a couple of layers of paper towels. Arrange your tofu cubes in an even layer on the towel. Fold the towel over the tofu and place something heavy on top of it—perhaps another cutting board topped with a cast iron skillet or a few hefty cans. Allow the tofu to press for a minimum of 10 minutes, but if you’ve got the time, let it go for 30 minutes for the best results.

Once the tofu is pressed, transfer it to a medium mixing bowl. Drizzle the olive oil and tamari over the tofu. To add some excitement, sprinkle in the garlic powder! Gently toss everything together to make sure every piece of tofu is coated with the oil and soy mixture.

Sprinkle the cornstarch evenly over the tofu and continue to toss until there are no dry spots left. The cornstarch is what will give you that extra crunch! Next, carefully transfer the tofu onto your prepared baking sheet, arranging the cubes in a single layer; this helps ensure they crisp up nicely.

Place the baking sheet in the oven and bake for about 25 to 30 minutes. Keep an eye on it and halfway through, give the tofu a gentle toss to ensure even cooking. When the edges turn a beautiful golden brown, you’ll know they’re ready. The anticipation is worth it!