Baked Tofu

1 block (about 480 g) extra-firm tofu
1 tbsp SIDS PEPPER & GARLIC OIL
1 tbsp cornflour
1 tsp SIDS SALT & PEPPER
½ tsp garlic powder

Drain the tofu then slice into 2-3 even slabs. (depending on the shape of your tofu block, each slab should be about 2 cm thick) Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
Meanwhile, heat the oven to 200°C.
Once the tofu has drained, remove the weights and paper towels then cut the tofu into your desired shapes. I typically make little cubes, (about 2 cm each) but you can cut any size of triangles, rectangles, or other shapes that you’d like.
Add the tofu to a large mixing bowl. Drizzle with SIDS PEPPER & GARLIC OIL, and toss until evenly coated. Sprinkle evenly with cornflour, SIDS SALT & PEPPER, and garlic powder. Gently toss until the tofu is evenly coated.
Turn the tofu out onto a baking paper-covered baking tray, and arrange it so that it is in an even layer. (not touching)
Bake for 15 minutes then remove the baking tray from the oven, and flip each of the tofu bites so that they can cook evenly. Return to the oven for 15-20 more minutes, until the tofu reaches your desired level of crispiness. Remove baking tray from the oven.
Serve warm and enjoy.