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Prep the tofu by cutting the tofu block into even rectangles. Then trim and round the corners of each piece to give them a goujon style shape - this helps the batter/coating stick better on their surface too.
Using a knife, gently score shallow lines along each tofu piece (don’t cut all the way through).
Place the tofu in a shallow container and pour over the soy sauce, turning to coat. Set aside for a few minutes to let the flavour absorb.
In a large bow, combine the flour, chicken seasoning, and smoked paprika. Mix well together.
Toss each tofu piece in the seasoned flour until fully coated, then set them all aside on a plate.
Make the batter by adding 1 cup of soya milk to the remaining flour mixture. Whisk until smooth, adding a splash more milk if needed to reach a thick but pourable batter.
Dip each floured tofu piece into the batter, ensuring it’s fully coated.
Then roll in the crushed cornflakes, pressing gently so they stick - you can use a fork for this process to avoid things getting messy.
Place the coated goujons in the air fryer basket in a single layer. Lightly spray or brush with oil.
Cook at 200C for 10-12 minutes, turning halfway if needed, until golden and crispy.
Serve and enjoy with a choice of your dip or as you wish!