Preheat the oven to 400°F (200°C).

Pat 400 g firm tofu dry with paper towels.

Tear the dried tofu into bite-size chunks.

Place the tofu chunks in a large mixing bowl.

Add 2 tbsp corn starch and 1/2 tbsp cooking oil to the tofu.

Add 1 tsp curry powder and salt to taste, then toss until the tofu is evenly coated.

Spread the coated tofu in a single layer on the baking sheet.

Bake the tofu for 15 to 20 minutes until crisp at the edges.

Squeeze juice from 1/2 lime into the barbecue sauce or teriyaki sauce.

Toss the baked tofu with 4 tbsp lime sauce until coated.

Return the sauced tofu to the baking sheet and bake for 5 more minutes.

Serve the tofu hot while the exterior is crisp and the sauce is glossy.