adapted from Cookie + Kate "How to Make Crispy Baked Tofu"
Drain the tofu, and slice it lengthwise into 3 slabs. Stack the slabs and slice them lengthwise into 3 columns, then slice across to make 5 rows. Arrange the tofu squares in a single layer on top of a couple layers of paper towels or a clean, lint-free kitchen towel. Layer more paper towel on top, or fold over the kitchen towel, and place a heavy cutting board on top to weigh down the tofu and drain it. Let it sit for at least 10 minutes, but the longer the better, so aim for 30.
Preheat oven to 400°F. Get out a rimmed sheet pan. Transfer the drained tofu from step 1 to a bowl and drizzle with olive oil and the soy sauce (or substitute). Toss to combine. Sprinkle the cornstarch or arrowroot starch over the tofu and toss until evenly coated and no powdery spots remain. Tip out the bowl onto the sheet pan and arrange the tofu squares so they are in a single layer and have space around each one. Bake until tofu is deeply golden on the edges, 25 - 30 minutes, flipping them over halfway through baking.