Slice the tofu vertically into 4 slabs and wrap them in a thin dish towel or several paper towels. Place your heaviest cookbook on top and press for 10 to 15 minutes. If your cookbook isn’t that heavy, you can weigh the book down with a few cans of beans/tomatoes or a skillet.
Cut the pressed tofu into ½ to ¾” (1.25 to 2 cm) cubes and add them to a large bowl. Season with oil, salt, and pepper, then gently toss to coat with your hands or a silicone spatula. Now add the starch and, as gently as possible, toss to coat with your hands.
Lay the seasoned tofu in a single layer on a sheet pan lined with parchment. Bake the tofu for 30 minutes until the cubes are golden and crisp, flipping halfway through.