Press the tofu for at least 15 minutes by wrapping it in a clean towel and placing a weight on top to squeeze out excess moisture. Once pressed, cut into evenly sized 1-inch cubes.
In a small bowl, mix the cornstarch with smoked paprika and a pinch of salt for added flavor. Set aside.
Dip each tofu cube into the seasoned cornstarch, turning to coat evenly on all sides. Shake off any excess coating and place coated tofu on a plate.
Let the coated tofu rest for about 5 minutes. This step helps the coating adhere better and results in a crisper exterior during frying.
Pour the neutral oil into a large non-stick skillet and heat over medium. Wait until the oil shimmers and a small piece of coating sizzles immediately, indicating the right temperature (~180°C / 355°F).
Carefully add the coated tofu cubes into the hot oil in small batches, avoiding overcrowding. Fry for 3-4 minutes per side, turning gently with a slotted spatula, until golden brown and crackling with a satisfying crunch.
Use a slotted spatula to transfer the crispy tofu bites onto a paper towel-lined plate to drain excess oil. Let sit for 2 minutes to set the crust and finish crisping.
Serve the crispy tofu bites immediately with your favorite dipping sauce or toss into salads and bowls for added texture and flavor. Enjoy the crackling crunch in every bite!
