Preheat your oven to 350°F / 175°C. Prepare a nonstick skillet or a baking sheet lined with parchment paper.
Press the tofu to remove excess water.
Wrap the block in a few paper towels or a clean kitchen towel, place it on a plate, and set something heavy on top (like a cast-iron pan or a few books) for at least 20 minutes.
Pat the pressed tofu dry and cut it into your desired shape—cubes, slabs, or triangles.
Place the tofu in a bowl and sprinkle with salt and soy sauce, tossing gently to coat each piece.
Arrange the tofu in a single layer on your prepared pan. Ensure the pieces are not touching to allow for even browning.
Bake for about 1 hour, undisturbed. The tofu is ready when the outside is firm, dry, and lightly browned.
Use immediately in your favorite dish, or allow it to cool completely. It can be stored in an airtight container in the refrigerator for up to 3 days.
Don't overcrowd the pan! Giving the tofu space is the key to a crispy crust instead of a steamed texture.
