Step 1: Press the extra-firm tofu for at least 30 minutes to remove excess water. This is a crucial step for crispy tofu. Once pressed, slice the tofu into ½-inch thick slabs, then cut into ½-inch cubes.
Step 2: In a medium bowl, whisk together the soy sauce, lime juice, smoked paprika, chili powder, garlic powder, onion powder, and black pepper. Add the cubed tofu and gently toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes, for the flavors to meld.
Step 3: Place the cornstarch in a shallow dish. Using a slotted spoon, transfer the marinated tofu cubes to the cornstarch, ensuring they are evenly coated. Shake off any excess cornstarch.
Step 4: Heat 2-3 tablespoons of neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
Step 5: Cook the tofu for 5-7 minutes per side, or until deeply golden brown and crispy. Use tongs or a spatula to gently flip the cubes. Once all sides are crispy, remove the tofu from the pan and place it on a plate lined with a paper towel to drain any excess oil. Season lightly with salt if desired.
Step 6: While the tofu cooks, warm your corn tortillas. You can do this on a dry skillet over medium heat for 20-30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds until pliable.
Step 7: Assemble your Crispy Tofu Street Tacos by placing a generous spoonful of crispy tofu into each warm tortilla. Top with your favorite fixings such as shredded cabbage, pickled red onions, fresh cilantro, avocado slices, salsa, or vegan sour cream. Serve immediately and enjoy!