Easy Baked Tofu

Preheat an oven to 425 degrees Fahrenheit. 

Cut the tofu into 3/4-inch cubes (slice the tofu in half into two large rectangles, then into 6 long slices and across 5 times, for 60 pieces total; the exact size may vary based on brand). Place the cubes on a clean dish towel, then gently pat them with a second towel to remove excess moisture.

In a large bowl, whisk together the olive oil, soy sauce, garlic powder, liquid smoke, Sriracha and salt. Add the tofu cubes and gently toss with a spatula until coated. 

Place 2 tablespoons cornstarch on a plate and add 1 handful tofu cubes, tossing until coated. Place the cubes onto a parchment-lined baking sheet. Continue with additional handfuls of tofu cubes until all are coated, adding the additional cornstarch as you go. This doesn’t have to be perfect: just make sure the pieces are mostly lightly coated.

Bake 30 to 35 minutes without stirring, until the tofu is golden brown and crispy on the outside. Allow to cool 3 to 5 minutes before eating. (Make it ahead or store leftovers for up to 3 days refrigerated. The texture becomes softer in the fridge and it becomes less salty over time. To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350 degree oven for 5 minutes until warmed through and crispy on the outside.)