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Pat 16 ounces firm tofu dry with kitchen paper, then tear it into bite-size pieces with your hands and add it to a large bowl.
Drizzle 2 tablespoons soy sauce over the tofu and toss gently.
In a small bowl, mix 4 tablespoons cornstarch, 3 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Sprinkle over the tofu and toss until evenly coated.
Heat 2 to 3 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and cook for 4 to 5 minutes without stirring.
Turn the pieces and cook for 6 to 8 more minutes, turning occasionally, until golden brown and crispy on most sides.
Serve immediately while hot and crispy.