Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

Drain the tofu and slice into thirds lengthwise so you have 3 even slabs. Lay the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see video).

Gently move the tofu to the side and line cutting board with a lint-free towel or paper towels. Lay the tofu in an even layer on the towel and then top with another towel ad some heavy things (I like to stack my cast iron skillet on top of a baking sheet but anything heavy will do).

Let the tofu sit for 15-30 minutes allowing the liquid to be squeezed out.

In a medium bowl combine tamari, avocado oil, salt, pepper and garlic powder. Add tofu to the bowl and gently toss until all of the tofu is lightly coated with the seasoning.

Sprinkle corn starch over the top of seasoned tofu and gently toss together.

Lat tofu out on your prepared baking sheet and bake for 30 minutes, flipping the tofu halfway through.

Once your tofu is done it will be crispy and golden brown on the edges. Serve as desired and enjoy!