Ingredients:
Directions:
1.
Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour. I like to press a few blocks at a time on the weekend, then keep in the refrigerator for quick weeknight meals.
2.
Cut the pressed tofu into 1 inch cubes and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.
3.
Optionally let the tofu marinate for up to 4 hours.
4.
Sprinkle on the cornstarch and gently stir to coat the tofu.
5.
Cook on stove top: To cook on the stove top, heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the pan. Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides, it should be a nice golden color all over. Transfer to a plate nearby.
6.
Cook in the oven: Preheat oven to 400 degrees. Spread out tofu on a baking sheet and bake for 25-30 minutes until crispy.
7.
Serve warm or let cool and portion out into bags to freeze.
8.
Reheat in oven or frying pan with a bit of oil.