Preheat oven to 400F. Open your tofu package and drain any excess water.

Place your block of tofu on a cutting board and proceed to slice into square or rectangle cubes. Assemble these cubes on another cutting board lined with paper towels. Cover with additional layer or two of paper towels and place your original cutting board on top. Leave for 20 minutes (or whatever time you have available).

Transfer tofu cubes to a small bowl. Drizzle with olive oil. Sprinkle a few dashes of gluten-free cornstarch over the tofu, along with a few pinches of black pepper (to your liking), and a generous shower of salt. Shake the bowl several times to coat, or gently stir with spatula.

Line a baking tray with parchment. Give a light spray of cooking oil to the parchment, and lay out your tofu symmetrically.

Bake on middle rack of oven for 30 minutes. After 30 minutes, remove baking tray and flip each tofu cube. Place back into the oven for 20 additional minutes.

Once lightly browned, remove and use immediately; or, let cool at room temperature and store in refrigerator for up to a week.