Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Drain the tofu well, then press it for at least 20 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes, aiming for uniform size for even roasting.
In a mixing bowl, whisk together soy sauce, chili powder, smoked paprika, garlic powder, sesame oil, and honey or maple syrup until smoothly combined. You should smell a fragrant, smoky-spicy aroma.
Add the tofu cubes to the marinade and toss gently with a spatula or toss tool until each piece is thoroughly coated with the spicy, smoky mixture. Let the tofu marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
Spread the marinated tofu cubes in a single layer on the prepared baking sheet. Reserve any leftover marinade for glazing later.
Roast the tofu in the oven for 12 minutes, then flip each piece carefully with a spatula to ensure even browning. Continue roasting for another 12-15 minutes, or until the edges are deep amber and crispy, and you hear a slight crackling sound as they bake.
During the last 5 minutes of roasting, brush the tofu with the remaining marinade to build up a glossy, flavorful glaze. Keep an eye on it to prevent burning; edges should be caramelized and slightly charred.
Remove the tofu from the oven and let it rest for 5 minutes. This helps the exterior set and the crispy texture to firm up slightly.
Serve hot, garnished with chopped scallions or cilantro if desired. The tofu should be crackly outside, tender inside, with an irresistible smoky, spicy aroma.