First press the tofu. Wrap the tofu block in 2-3 or more layers of paper towel, a clean dishcloth, or a kitchen towel. Place a baking sheet on top with a few canned goods or a heavy skillet (if using extra firm) to help weigh it down. Set aside for at least 20 minutes.
Preheat oven to 375° Fahrenheit. Line a baking sheet with parchment paper or baking mat and set aside.
Cut into strips that are about 2 inches in length (size of your pinky finger) and about ½ to ¾ inches in width.
Toss tofu with oil and seasoning(s) of choice.
Place on baking sheet and bake for 20-25 minutes, flipping halfway through. To ensure evenly cooked tofu, don't skip this step.
Heat 1-2 tablespoons of oil over medium high heat. Arrange prepared tofu in a single layer on the pan and cook for 5-6 minutes, or until lightly browned on the bottom. Flip and cook for an additional 5-6 minutes. Work in batches, if necessary.
If you don't use all of the tofu, submerge in cold water in an airtight container and refrigerate for up to 1 week. Be sure to replace the water each day. Toss it out if it starts to smell funny. Once cooked, store in an airtight container and refrigerate for up to 3 days.I don't recommend freezing.