Press the tofu by draining and wrapping it in a clean kitchen towel, weighing it down with a heavy skillet for 15 minutes.

In a shallow bowl, coat pressed tofu cubes with salt, ground black pepper, smoked paprika, and cornstarch.

Heat oil in a skillet over medium-high heat, add tofu cubes in a single layer, and fry for 5-7 minutes until golden brown.

Lower heat and melt vegan butter in the skillet, then add minced garlic and sauté for 30 seconds.

Stir in soy sauce, lemon juice, and red-pepper flakes, simmering for 2 minutes.

Add crispy tofu bites into the skillet with the garlic butter sauce and toss to coat, cooking for an additional 1-2 minutes.

Garnish with chopped parsley and serve immediately while crispy.