Heat oven to 425 degrees Fahrenheit.
Drain and press tofu for about 15 minutes (I use a High-Protein tofu, which doesn’t require pressing!)
In a large bowl, place the tofu, corn starch, chili sauce, lime juice, chili powder, ground ginger, brown sugar, and red pepper flakes. Stir and coat to combine.
Cover a large baking sheet with parchment paper. Add the 2 tablespoons of vegetable oil to the parchment paper. Place the tofu in a single row on the baking sheet.
Bake for 40 minutes, flipping half way.
Take the tofu out of the oven, and sprinkle with salt.