Get an extra firm block of tofu. Pat dry using a paper towel or clean cloth.
Wrap your tofu in fresh paper towels or cloth and sit it under something heavy to press the extra water out for 30 minutes (I use my metal paper towel holder).
Cut the tofu into small squares.
Toss into a bowl with 3 tablespoons of cornstarch. Once fully coated, transfer into a sieve to remove any excess cornstarch.
Place on a lined baking sheet and drizzle with olive oil (or avocado oil) and soy sauce.
Mix by hand to get everything nicely coated. Distribute your tofu squares on the baking sheet.
Bake in the oven at 200°C/400°F for 20-25 minutes depending on how crispy you want the tofu. Mix/Shake halfway.
Place your cooked tofu into a bowl and toss with the hoisin sauce, sesame oil, and sesame seeds.