Ingredients: 1 14-ounce package of extra-firm tofu 1/2 cup bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon pepper salt, to taste 1/2 cup water

Recipe: Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.

Preheat the oven to 350°F.

In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.

Dip each piece of tofu first into the water (tap water should be fine unless the recipe calls for bottled water) , lightly shake off any excess water, and then coat with the seasoned bread crumbs.

Put the breaded tofu (personally, I don't like the taste of tofu) cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.

Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.