Baking instead of frying makes this tofu healthy and low in fat and calories. Serve with rice, in veggie sushi, as a salad topping, or on its own as a snack.
Preheat the oven to 220℃/425℉ and line a cookie sheet or baking pan with parchment paper. Set aside and prep your tofu.
Cut plastic packaging, drain and squeeze tofu over the sink to remove as much liquid as you can. Cut tofu into cubes or strips, approximately 1.5 cm (or a half inch) thick. Place into a shallow dish or bowl and drizzle with half a Tablespoon of soy sauce. Mix well to coat and let rest for 15 minutes so the tofu soaks up the soy sauce.
Spread into the pan in an even layer making sure the cubes don't touch each other. Bake for 30 minutes or until the tofu is crispy on the edges, flipping the cubes halfway through baking.