Remove the 14 oz. block of extra-firm tofu from its package and set the block in a colander over the sink to drain for a few minutes.

Cut the tofu block in half lengthwise so you have two thinner slabs.

Place a double layer of paper towels on a cutting board. Put the two tofu slabs on the towels, then top them with another double layer of paper towels.

Place a heavy, flat object (large enough to cover the tofu) on top to press out water. Press for 10 minutes.

Remove the heavy object, discard the wet paper towels, replace with fresh double-layer paper towels beneath and on top of the tofu, and press about 10 minutes more (longer if you have time).

Preheat the oven to 400°F (200°C). Lightly brush a small baking sheet with the 1 tsp peanut oil (or other high smoke-point oil) so it is evenly coated.

Cut each pressed tofu slab into about 10 sticks (approximately 1/2 inch wide), for a total of about 20 tofu sticks.

Arrange the tofu sticks on the prepared baking sheet with the largest cut side down, spacing them so they are not touching.

Sprinkle 2 tsp of the toasted sesame seeds over the exposed tops of the arranged tofu sticks. Carefully turn each stick and sprinkle the remaining 2 tsp sesame seeds over the other side. Try not to knock off the seeds as you turn them.

Bake the tofu sticks for 20 minutes on the first side.

Carefully turn each tofu stick and bake an additional 10–20 minutes, depending on how browned and crisp you prefer them.

Remove from the oven and serve the baked sesame tofu sticks hot. They can be stored in the refrigerator and are still tasty after a couple of days.