Pat the silken firm tofu dry with paper towels and slice into 1.5-inch cubes. Place on a clean plate.

In a shallow bowl, mix your choice of flour with enough water to create a smooth batter. Stir in smoked paprika, garlic powder, sea salt, and black pepper.

Dip each tofu piece into the batter, ensuring it’s evenly coated. Then transfer to a plate of panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a skillet over medium-high heat until it reaches 380°F (190°C).

Add coated tofu pieces in batches and fry for 30 seconds to 3 minutes until golden brown. Avoid overcrowding the pan.

Use a slotted spoon to remove the tofu and drain excess oil on paper towels.

Mix vegan mayonnaise with sriracha sauce in a small bowl until smooth.

Serve warm, garnished with optional sesame seeds and cilantro with sriracha mayo for dipping.