Slice the tofu into 1/4-inch slices or 1/4-inch cubes. Place them on a paper towel to soak up excess moisture.
In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder. In a separate bowl, add the soy sauce.
Place a large, non-stick skillet over medium-high heat. Add the oil. Moving quickly, dip the tofu in the spice mix, then a quick dip in the soy sauce. Add it to the hot pan and fry for 2 minutes, flip, and cook for another 2 minutes.
Serve immediately.
Notes
TO STORE. Store leftovers in an airtight container in the fridge. This tofu lasts up to 3 days in the refrigerator. TO REHEAT. Reheat leftovers in a pan over medium-high heat. You may add a few drops of oil to the pan to bring back the crispiness of tofu. TO FREEZE. Pan-fried tofu lasts up to 3 months in the freezer. Freeze fried tofu in zip-lock bags or in airtight containers.