Pat dry your silken firm tofu with paper towels to remove any excess moisture. Cut the tofu into 1½-inch pieces.

In a shallow bowl, combine the all-purpose flour, smoked paprika, garlic powder, sea salt, and black pepper. Gradually stir in ¼ cup of water until the mixture reaches a smooth batter-like consistency.

Coat each tofu square in the batter, then transfer to a plate with panko breadcrumbs and press gently for an even coating.

In a skillet, heat about 2 inches of vegetable oil to 380°F. Check the temperature with a kitchen thermometer.

Carefully drop the breaded tofu pieces into the hot oil and fry for about 30 seconds to 1 minute on each side until golden brown.

Use a slotted spoon to remove the tofu from the oil and drain on paper towels.

In a small bowl, mix together vegan mayonnaise and sriracha sauce until well blended.

Serve warm, garnished with optional sesame seeds and fresh cilantro, with dipping sauce on the side.