Remove the tofu from its packaging and pat dry with paper towels

Weigh the tofu down with the bottom part of a clean frying pan (use paper towel in-between if needed)

Leave the pan weighing down on tofu for at least 15 minutes, until almost all the liquid is drained from the tofu

Cut the tofu into pieces (I made small cubes this time)

Sprinkle tofu with salt, garlic powder and black pepper. Let marinate for at least 10 minutes

Preheat the oven to 400F

Arrange the tofu on the baking sheet, lightly spray tofu on all sides with cooking spray. Be sure to leave enough space between tofu cubes and bake for about 7-10 minutes. Flip the tofu and keeping baking until the outside is golden and looks crispy, for about 7-10 more minutes

Check on the tofu and do not over bake as it will then be chewier and harder.

To make Salad:

Arrange the shredded broccoli and carrots in a salad bowl

Add fresh lime juice

Add Crispy Baked Tofu

Add some fresh mint

Drizzle with homemade Thai Salad Dressing / Peanut Butter Dressing