• Press the tofu (optional): Press for 15–30 minutes using a tofu press, or wrap in a clean towel and weigh down with something heavy, such as a skillet. Pressing helps remove excess water so the tofu can absorb more marinade, but you can skip this step if short on time.
• Cut the tofu: Slice into cubes, slabs, or triangles, whatever works best for your dish (bowls, salads, sandwiches, stir-fries, etc).
  
• Make the marinade: In a shallow dish or sealable bag, mix the soy sauce, maple syrup, olive oil, vinegar, smoked paprika, garlic powder, onion powder, pepper, and hot sauce (if using).
  
• Marinate the tofu: Add the tofu pieces and toss to coat. Cover and marinate for at least 30 minutes, or up to 2 days in the fridge for maximum flavor.
  

Cook it your way (choose one):

• Bake it: Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet (for best browning), or line with parchment for easy cleanup. Spread tofu in a single layer so the pieces aren’t touching. Bake 25–30 minutes, flipping halfway, until golden and lightly crisp. (If you have leftover marinade, brush or drizzle the extra marinade over the tofu during the last 5 minutes of baking for deeper flavor.)
• Air fry it: Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil (optional for crisping). Air fry 12–15 minutes, shaking the basket halfway.(For leftover marinade, brush a little on the tofu during the final 2–3 minutes)
• Pan-fry it: Heat 1 tablespoon oil (such as canola, vegetable, or olive) in a non-stick skillet over medium heat. Add tofu in a single layer and cook 2–3 minutes per side, until browned and crisp around the edges. (If you have leftover marinade, drizzle it over the tofu during the last few minutes of cooking.)