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Drain the tofu then tear into 1 inch chunks and place in a medium sauce pan. Add the lime juice, shallots, garlic, tamari/bouillon and 4 cups of water or enough water to cover the tofu if not fully submerged. Add the cilantro and a pinch of salt. Place on the stove top and bring to a boil, then cook for 15 mins. Pre-heat the oven to 425F while waiting.
Remove the pot from heat, then discard the shallot, garlic, and cilantro. Drain the tofu through a large sieve and rest it over the pot to allow the tofu to continue draining and cooling for about 5-10 mins.
To a small bowl combine the potato starch, adobo, sazòn, paprika, oregano, and a pinch of black pepper.
Place the tofu in a large resealable bag then pour in the dry seasoning mix. Seal then gently toss to coat. Now add the vinegar and oil, reseal the bag and shake until completely coated.
Transfer the tofu to a parchment lined baking tray, making sure you leave a little space between each piece of tofu. Bake for 20 mins on the bottom rack, flip and bake again for 8-10 mins.
To make the sauce combine the mayo, ketchup, paprika, garlic, lime and a pinch of salt in a small bowl, whisking until smooth. Serve with the tofu and enjoy!