In a wide, shallow pan or a bowl, whisk together the soy sauce, sesame oil, garlic powder, and ginger powder to create the marinade.
Slice the pressed tofu into 1/2-inch-thick strips, triangles, or cubes.
Place the tofu in a large zipper-top bag or the shallow pan.
Pour the marinade over the tofu, ensuring all pieces are coated. Seal the bag or cover the pan and refrigerate for at least 1 hour, or overnight for the best flavor.
When ready to bake, preheat your oven to 400°F (200°C).
Line a baking sheet with foil or parchment paper, or coat it well with nonstick spray.
Arrange the marinated tofu on the prepared baking sheet in a single layer, leaving a little space between each piece.
Bake for 20-25 minutes, then carefully remove the pan from the oven, flip each piece of tofu over, and return to the oven.
Bake for another 10-15 minutes, or until the tofu is golden brown, firm, and crispy at the edges.
Don't crowd the pan! Give your tofu pieces space on the baking sheet. This allows hot air to circulate around each piece, ensuring they bake and crisp up evenly instead of steaming.
Marinate overnight for the deepest flavor.
While one hour works in a pinch, letting the tofu soak in the marinade for 8+ hours allows it to absorb all that savory goodness.
Add a coating for extra crunch.
Before baking, you can toss the marinated tofu in 1-2 tablespoons (30 ml / 1 fl oz) of cornstarch for an even crispier exterior.
