3 tablespoons low-sodium soy sauce 1 tablespoon creamy peanut butter (or other nut butter of choice) 1 teaspoon cumin 1 teaspoon garlic powder 1/4 up to 1 teaspoon chile powder (I have to do the lesser amount) 1/2 teaspoon cayenne pepper sauce (I use Frank’s)--I sometimes omit 16 ounces frozen and then thawed extra-firm tofu 2 tablespoons olive or canola oil-I sometimes mix it right in with the ingredients
Preheat oven to 350 degrees.
Mix first seven ingredients together in a medium mixing bowl and set aside.
Drain water from tofu block. Wrap tofu in a thin kitchen towel or several layers of paper towels. Place wrapped tofu between two plates. Press gently and evenly with hands to remove water from tofu. (You can also place a weight on top of the top plate and let tofu sit for 20 minutes or so.) Unwrap tofu and crumble into small bits into mixing bowl. Toss with sauce in mixing bowl.
Spread oil on a 12 by 18 inch baking sheet. Sprinkle crumbled tofu on top of oil in a single layer. Bake for 20 minutes. Remove from oven and stir tofu. Return to oven and cook for about 20 more minutes, until tofu is crispy. [me-I tossed it twice during the 40 minutes}