Remove the tofu from the package, discarding the water. Pat the block of tofu dry with paper towels. Cut the tofu into squares about 1/2-inch large (this doesn’t have to be perfect, but make sure they’re somewhat similar in size so they cook evenly).
Line a rimmed baking sheet with paper towel or lint-free towel, and place tofu in an even layer on top of towel. Place another towel layer on top, and then place something flat on top (like a cutting board or another baking sheet, with a cast iron pan or cans). Let tofu drain for 30 minutes.
Preheat oven to 400ºF. Place tofu in a large mixing bowl and wipe the bottom baking sheet dry, line with parchment paper, and set aside.
Pour olive oil and soy sauce over tofu and toss to combine. Sprinkle with cornstarch, gently stirring to coat all the pieces of tofu with cornstarch.
Pour onto prepared baking sheet and arrange in a single layer. Bake for 25 minutes or until tofu is golden brown and crispy, stirring once.
Storage: Store baked tofu in a tightly sealed container in the fridge for six to seven days. You'll find that tofu that's been frozen has a slightly chewier texture. If freezing tofu is something that interests you, try freezing a small amount the first time and see if you like it.
Make Ahead Idea: To get a head start on this recipe, dice the tofu and press it in the fridge overnight or all day. Or press it on the counter for thirty minutes to an hour, and then refrigerate the pressed tofu until you're ready to bake it.
How to Use BakedTofu: Add it to salads, bowls, stir fries, sandwiches, or soups. Make a vegetarian taco or burrito.