Begin by pressing the tofu for at least 15 minutes to remove excess moisture, which helps achieve maximum crispiness.
Cut the pressed tofu into 1-inch cubes, ensuring each piece is uniform for even roasting.
In a mixing bowl, whisk together soy sauce, chili paste, minced garlic, grated ginger, and sugar until well combined.
Add the tofu cubes to the marinade and toss gently to coat each piece evenly. Let it marinate for at least 30 minutes to absorb the flavors.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Arrange the marinated tofu cubes on the prepared baking sheet in a single layer, spacing them out to ensure even roasting.
Bake the tofu for 25-30 minutes, flipping halfway through, until they are deep golden brown and crispy around the edges.
While the tofu bakes, heat a small amount of oil in a skillet over medium-high heat until shimmering.
Add the baked tofu to the skillet and sear for 2-3 minutes, turning occasionally, until slightly charred and smoky on the outside.
Remove the tofu from the skillet and transfer to a plate. Let it rest for a few minutes to set the crust and enhance the flavor.
Serve the spicy roasted tofu hot, garnished with fresh herbs or a squeeze of lime if desired, and enjoy the crispy, flavorful bite.