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Preheat oven to 425F
Fully dry 2x 350g blocks of extra firm or pressed tofu with paper towel, then crumble into small pieces
Season and toss the tofu with 1 Tbsp paprika, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp pepper
Spread evenly on a parchment lined baking sheet and bake at 425F for 20 minutes or until golden, then let cool
Melt ¼ cup butter with ¼ cup honey and 1 Tbsp chili crisp
Toss the cooled tofu with the honey butter mixture
Serve with rice, on salads or in wraps