Slice the tofu lengthways, and wrap it in some kitchen towel. Place in on a chopping board or something that you don't mind getting a little wet. Place a saucepan on top, and fill it with cans or something heavy. Allow to drain for at least 20-30 minutes, changing the paper as necessary. The drier, the crispier.
Once the tofu has drained, remove it from the paper towel, and preheat the oven to 180 degrees Celsius, or 356 degrees Fahrenheit. Line a large oven tray with baking paper.
Chop the tofu into medium pieces of your desired size. Keep in mind that tiny pieces will end up tough, and super large pieces might not have a great crunch to tofu innards ratio. Medium is best.
Place the tofu pieces in a large mixing bowl. In a smaller bowl, combine the cornflour, salt, and the dry flavourings you'd like to use.
Pour the tablespoon of oil onto the tofu pieces, and use your hands to make sure they are evenly coated with oil. Add the cornflour mixture, and continue gently massaging the mixture until the pieces are coated.
Place the tofu pieces evenly on the lined tray, leaving room between them. Place them in the oven for 15 minutes.
Once the timer goes off, use tongs to flip the tofu pieces, and move them around on the tray. Ovens distribute heat unevenly, so by moving them around, you accomodate hotspots, and ensure no pieces are burnt. Continue to cook for 10-15 minutes. You can grill the pieces at the end for some extra colour, but too long and the tofu will end up tough.
If you have decided to use a wet batter, now is the time to do it. Stir it quick through the tofu pieces and serve immediately. The longer the tofu sits in wet batter, the soggier and gummier it will become, so it is best served immediately.