• Prepare your workspace: line a plate with paper towels, set out two shallow bowls (one for the batter, one for the panko), and have your frying equipment ready.

For the Tofu:

• Gently pat the silken tofu dry with paper towels or a clean kitchen towel to remove extra moisture, then cut into pieces about 1½ inches square.
• Whisk the flour, water, smoked paprika, garlic powder, salt, and black pepper in a shallow bowl until smooth. The batter should be thick but still pourable—add a splash more water if it becomes too dense.
• Pour the panko into the second shallow bowl. One by one, dip each tofu piece into the batter, then press it into the panko to fully coat all sides, setting coated pieces on a clean plate.
• Heat about 2 inches of vegetable oil in a cast iron skillet or Dutch oven until it reaches 380°F (190°C) on a thermometer. Carefully add the tofu pieces and fry, turning as needed, until they are golden and crisp—roughly 30 seconds to 1 minute per side.
• Lift the fried tofu from the oil with a slotted spoon or tongs and transfer to the paper towel-lined plate to drain excess oil. Keep them warm and serve immediately for best crunch.

For the Sauce:

• Whisk the mayonnaise and sriracha together in a small bowl until smooth and well combined; taste and adjust the sriracha to reach your preferred heat level.
• Serve the warm, crispy tofu with the sriracha mayo alongside for dipping.