Preheat oven to 425F and line a baking sheet with parchment paper.

For super firm tofu, remove it from its packaging and pat dry with a paper towel, then tear the tofu into 1-inch chunks. If using extra firm tofu, press it for 15 minutes to remove excess water, then continue with the recipe.

Transfer the tofu pieces to a heat-safe bowl or container and crumble your bouillon cube over the tofu. Boil water in a tea kettle and pour it over the tofu until completely covered. Stir the tofu carefully to make sure the bouillon cube dissolves, then cover and let the mixture sit for at least 10 mins.

Drain the tofu through a fine-mesh sieve, ensuring most of the liquid has drained off, then transfer to a large bowl or resealable bag.

To the bowl or bag, add the tamari, vinegar, coriander, white pepper and brown sugar. If using a bowl, toss gently with your hands until the tofu is evenly coated. If using a bag, seal and toss until evenly coated.

Add the starch and oil, tossing again with your hands or sealing the bag and tossing until the tofu is evenly coated.

Dump the contents of the bowl or bag onto the prepared baking sheet, spreading the tofu out so that there is a little space between each piece.

Place the tofu on the bottom rack of the oven and bake for 18 mins. Flip the tofu pieces, then return them to the bottom rack and bake for an additional 10-12 mins, or until the edges have crisped up to your liking.