If you think you don’t like tofu, you’re making it wrong. Drain a block of extra-firm tofu, then press to remove excess water. Tear into nuggets, then toss with 2 tablespoons oil, 2-3 tablespoons potato starch and 1/2 teaspoon salt. Place on a greased cooling rack over a baking sheet and cool at 400 F for 15 minutes, flip and cook another 10.