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Wrap tofu in 4 to 6 layers of paper towels and place on a plate.
Place a second plate on top and balance a large can or jar in the center to add weight. Let sit for 30 minutes.
Unwrap tofu, discarding paper towels, and cut lengthwise into 8 slices.
Cut each slice into 4 equal triangles. In a large pie plate, stir together cornstarch and salt.
Gently coat tofu triangles and shake off any excess coating.
Arrange tofu in a single layer on the prepared baking sheet.
Bake in the bottom third of the oven until crisp, 30 to 35 minutes.