Press the tofu for about 15 minutes to remove excess moisture, then cut it into evenly sized 1-inch cubes using a sharp knife.
In a mixing bowl, whisk together soy sauce, chili powder, garlic powder, smoked paprika, sesame oil, and lime juice until well combined.
Toss the tofu cubes gently in the marinade, making sure each piece is evenly coated. Let them marinate for at least 30 minutes to soak up all the spicy, smoky flavors.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking.
Spread the marinated tofu cubes in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow for even crisping.
Bake for 25 to 30 minutes, flipping the tofu halfway through with tongs, until the edges turn deep golden and crispy, and the kitchen fills with a smoky aroma.
Once baked, remove the tofu from the oven and let it rest for 5 minutes. This helps the crispiness set and flavors to deepen.
Sprinkle with toasted sesame seeds and, if desired, garnish with chopped scallions for extra freshness and color.
Serve the crispy, smoky tofu hot, perhaps alongside rice or greens, or enjoy as a spicy snack on its own.