Begin by removing excess moisture from the extra-firm tofu. Drain the tofu and press it between two plates or with a tofu press for about 15 minutes. Once pressed, cut the tofu into 1-inch cubes.

In a large mixing bowl, toss the pressed tofu cubes with salt, pepper, smoked paprika, and cornstarch until evenly coated.

Heat a large, heavy-bottom skillet over medium-high heat and add a splash of oil. Once hot, add the coated tofu cubes in a single layer. Sear the tofu for about 15–20 minutes, turning occasionally until golden brown and crispy.

In the same skillet, reduce the heat to medium and add butter. Allow it to melt, then toss in the minced garlic, sautéing for about 30 seconds.

Stir in soy sauce, lemon juice, and red-pepper flakes, letting the mixture simmer for about 2 minutes.

Return the crispy tofu to the pan, gently stirring to coat each piece in the garlic-butter glaze. Heat for an additional 1–2 minutes.

Remove from heat and garnish with freshly chopped parsley. Serve immediately.