First, you want to press that tofu. Wrap the block in a clean kitchen towel, place it on a plate, and put a heavy object on top. This helps to remove excess moisture. About 30 minutes should do the trick.

After pressing, unwrap the tofu and cut it into cubes or slabs, depending on your preference. Aim for about 1-inch pieces; this size yields a perfect ratio of crispy surface to chewy interior.

In a mixing bowl, add the pressed tofu. Pour in your low-sodium tamari, toasted sesame oil, and smoked paprika. Gently toss to ensure all the pieces are well-coated. Let it sit for about 15-30 minutes. This step promotes flavor infusion.

Once marinated, sprinkle the tapioca starch over the tofu. Gently toss again, ensuring an even coating. This gives that magical crunch when baking and creates a satisfying outer layer.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Spread your tofu in a single layer, ensuring no pieces are touching. Bake for 25-30 minutes, flipping halfway through to achieve an even golden color.

Once your tofu is crispy and golden, remove it from the oven. Let it cool slightly before serving. Trust me; it’s hard to resist snacking before it even hits the plate!