Wrap the block of tofu with paper towels and gently press from all sides to squeeze out excess water. Cut the tofu into 4 to 5 slices, then repeat pressing to remove more moisture. Cut each slice into 1-inch cubes. Gently press the cubed tofu with paper towels to remove any remaining moisture.

Place the tofu into a mixing bowl and toss in oil and soy sauce. Then sprinkle half of the cornstarch and gently toss or mix with a silicone spatula. Sprinkle remaining cornstarch, salt, and pepper over and gently stir to evenly coat the tofu.

To Bake: Preheat the oven to 400 degrees F and line a baking tray with parchment paper. Place the tofu on the lined baking sheet. Bake for 15 to 20 minutes. For extra crispy tofu, flip after 15-20 minutes and bake for an additional 15 minutes.

To Air Fry: Spray the air fryer basket with oil or line with perforated parchment paper. Line the marinated tofu and air fry at 380 degrees for 15 to 20 minutes.

To Pan Fry: Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add the coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, until golden brown and crispy.