Prepare the Tofu:
Drain the tofu and press it to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels, then place a heavy object (like a can or book) on top for about 15-20 minutes to press out the water. Once pressed, cut the tofu into 1-inch cubes.

Coat the Tofu:
In a shallow dish, combine the cornstarch, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Toss the tofu cubes in the cornstarch mixture, making sure they are evenly coated on all sides.

Fry the Tofu:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry the tofu for about 3-4 minutes on each side, or until golden and crispy. You may need to do this in batches to avoid overcrowding the pan. Once crispy, transfer the tofu to a plate lined with paper towels to drain excess oil.

Prepare the Spicy Sauce:
In a small bowl, whisk together the soy sauce, sriracha, maple syrup, rice vinegar, sesame oil, chili flakes, and grated ginger until well combined.

Toss the Tofu in the Sauce:
Once the tofu is crispy, add it to the pan with the spicy sauce. Gently toss to coat the tofu in the sauce, ensuring it’s well covered. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and glaze the tofu.

Serve:
Transfer the spicy crispy tofu to a serving plate and garnish with sesame seeds, sliced green onions, and fresh cilantro, if desired. Serve on its own, over rice, or with stir-fried vegetables for a complete meal.