• Freeze, thaw, and press your tofu (or at-least press it if you don't want to use the freeze method (see blog post for details).

Step 1: Press The Tofu

• Top tip: try to press the tofu evenly across the block's surface, and don't use something too 'heavy' when pressing the tofu, or it may break/crumble.

  No matter which method you use, try to do it either in the sink or with a pan/dish underneath for the drained liquid to drop down into.
• With a couple of chopping boards and a 'weight': simply place your tofu between two chopping boards and weight it with something heavy like a cast-iron skillet, a heavy book, or some cans.

  OR

  Wrapped in cloth and weighted: if you don't have two chopping boards to spare, then you can use this method. First, wrap the tofu block in a clean kitchen towel or several paper towels layers (this can be done on a plate, pan, etc.). Place either a chopping board or large skillet over the top of the tofu and weigh it down with cans or jars from your cupboards.

  Press the tofu for at least 30 minutes - up to 60 to be super thorough. You can press as much as 1/2 cup liquid from the tofu block.

Step 2: Slice and season the tofu

• Preheat the oven to 400ºF/200ºC.
• Cut the tofu into slices. I cut 3-4 slices. You can cut thinner slices, but this will reduce the baking time.
• In a shallow bowl/plate, combine the cornstarch, garlic, and optional salt (or other seasonings of your choice).
• Coat each slice of tofu with the cornflour mix - there's no need to dust off the excess unless it's really cakey on your tofu slices.

Step 3: Par-bake it

• Lay the tofu slices on a baking sheet and bake them in the oven for 10-15 minutes.
• Meanwhile, combine the sesame oil and soy sauce in a small bowl (optionally add a little maple or another sweetener to balance the salty soy).

  Chef's note: The oil can stop the soy from penetrating as deep into the tofu, so feel free to first dip the tofu in the soy and then spray with a little oil - but I've found I prefer the results of mixing the two.

Step 4: Marinate, Bread & Finish baking

• Remove the tofu from the oven and, using tongs, dip each slice first into the soy mix and then the breadcrumbs.

  Place back on the baking sheet and return to the oven to bake for a further 10 minutes.

To Make-Ahead & Store

• To Make Ahead: once pressed, the tofu can be stored in the fridge in an airtight container for 3-4 days. That way, you can marinate and bake it as needed throughout the week.

  Storing: The tofu will lose its crispiness when over time. However, the leftovers can be stored in an airtight container in the fridge for between 4-5 days.

  To Reheat: You can pop it back in the oven till heated through (this should help it crisp up a little more again too). Alternatively, you could reheat them on the stovetop.