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Cut the pressed tofu into long fry-shaped strips, about ¼–½ inch thick.
In a plate or shallow bowl, mix the flour, cornstarch, garlic powder, smoked paprika and salt. Slowly whisk in water until you get a thick, smooth batter.
In a separate plate, mix the panko breadcrumbs with paprika and salt.
Coat each tofu strip in the wet batter, then roll it in the seasoned breadcrumbs until fully coated.
Heat enough oil to cover the bottom of a pan. Carefully add the tofu tenders and shallow-fry for about 2 minutes on each side, or until golden brown and crunchy.
Transfer to a cooling rack or paper towels and let cool slightly before enjoying!