Start by gently pressing the tofu. Wrap it in a clean kitchen towel and place a heavy object on top. This could be a cast iron skillet or a few cookbooks. Let it sit for about 30 minutes. This simple step helps remove excess moisture and leads to tofu that's crisp when baked.

Once your tofu has been pressed, carefully slice the block into cubes. Aim for bite-sized pieces—they’re easier to manage and absorb flavor better.

In a large bowl, combine cornstarch, garlic powder, smoked paprika, black pepper, and salt. Toss the tofu cubes in this mixture until they are evenly coated. The cornstarch creates a crispy crust during baking.

Drizzle the extra-virgin olive oil and soy sauce over the coated tofu. Gently fold to ensure each cube is well covered. The oil will not only enhance the flavor but also help achieve that nice golden color.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, which makes clean-up a breeze. Spread the tofu cubes out in a single layer, ensuring they aren’t overcrowded. This allows for even baking. Bake for about 25–30 minutes, flipping halfway through. Keep an eye on them; you want them golden and crispy!