Begin by pressing out your tofu for at least 15 minutes (longer if you have more time). I normally place the block in a cast iron skillet with a large pot on top to weigh it down. The edges of the skillet help to collect the liquid.

While tofu is pressing, add soy and hot sauce to a wide brimmed, sealable container. If you'd like, add some additional seasonings to your taste.

Once tofu is done, slice into evenly sized cubes (see photo above).

Add tofu to your sauce container and seal. Shake around a little so all pieces are coated with liquid. Let sit in fridge to marinate for 15-30 minutes (the longer it sits, the more flavor it will absorb.

Set your oven broiler to high. Dump tofu and sauce onto a large and parchment-lined baking sheet.

Broil for 15-30 minutes, stirring every now and then to prevent sticking. Cooking speed will depend on the strength of your broiler, but mine is normally done in 20 minutes. If you don't like slightly burned edges, err on the side of less time.

Remove from oven and let cool fully on baking sheet. The cubes should have puffed up a little. Store in the fridge for a week!