Tofu!~

Preheat oven to 400F.

Drain your tofu, slice a corner and peel open the opposite corner and pour out, using hands to gently squeeze out any remaining liquid.

Place the tofu block on a cutting board and slice into thirds lengthwise so you have 3 even slabs.

Stack the slabs on top of each other and slice them through lengthwise to make three even columns, then slice across to make 5 even rows.

Lay out a microfiber kitchen towel, lay out the tofu blocks, spaced evenly, and fold the towel over the top. Place a baking sheet on top with something heavy (i.e. several large cans of tomato sauce) to help the tofu drain. Allow to sit for 30 minutes.

Transfer the pressed tofu to a bowl and drizzle with 1 tbsp liquid aminos. Toss to combine.

Sprinkle 1 tbsp cornstach over the tofu, and toss until the starch is evenly coated, so there are no powdery spots remaining.

Space the tofu evenly on a baking sheet lined with a silicone baking mat. Bake at 400F for 15 minutes, flip the tofu, and bake another 15 minutes.