Begin by draining and pressing the tofu for at least 20 minutes to remove excess water; this ensures it crisps up nicely during roasting.
Once pressed, cut the tofu into 1-inch cubes, aiming for uniform pieces for even roasting.
In a mixing bowl, combine chili powder, smoked paprika, garlic powder, salt, soy sauce, and a splash of vegetable oil to create a bold marinade.
Add the tofu cubes to the bowl and toss gently to coat each piece thoroughly with the spicy marinade. Let sit for at least 15 minutes to absorb the flavors.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Toss the marinated tofu cubes in a little additional vegetable oil to help them crisp up during roasting.
Spread the tofu evenly on the prepared baking sheet, making sure the pieces aren’t crowded. This allows hot air to circulate and ensures crispiness.
Roast the tofu in the oven for about 25–30 minutes, flipping or tossing halfway through, until the edges are golden brown and crispy, and you can smell the smoky spices.
Once roasted, remove the tofu from the oven and let it rest for 5 minutes; this helps firm up the texture and enhances crispiness.
Serve the crispy, spicy tofu hot, with rice, greens, or toss into a noodle bowl for a fiery, crunchy bite.