Preheat oven to 400° F
Cut tofu into 1 inch cubes - it doesn't have to be perfect, just estimate! Pat dry with paper towel. The tofu will still have some moisture and that's okay because it will help our flour mixture stick.
You can do this in a bowl, but I find a plastic bag does the job nicely. Add flour and seasonings to a large plastic bag and mix thoroughly. One handful at a time, add tofu cubes to the bag, seal, and give a good shake until the tofu is coated evenly. When taking out of the bag, give each piece a quick shake so you're left with a thin coat of the flour mixture on each cube.
Heat a pan over medium-low heat, add roughly a third of your canola oil - just estimate - and give it a few minutes to heat up. We want the oil to be hot enough to create a crunchy crust on the tofu, but not too hot as to burn the spices. You'll know you're ready to cook when a test tofu cube sizzles when it hits the pan - if your oil starts to smoke, it's too hot! Cook the tofu in 3 batches - you can do more or less depending on the size of your pan - you want to make sure the cubes aren't touching, we want to keep the pan from becoming overcrowded so it stays hot enough to form our crust. Cook for 1-2 minutes on each of the 6 sides of each piece. Repeat with the rest of the batches, adding new oil to the pan and letting it heat up each time.
When taking the batches out of your pan, place on a cooling rack or a plate lined with paper towel to let any excess oil drain out. A cooling rack flipped upside down with paper towel under works nicely - flipped so the paper towel can wick away excess oil. We want crispy, not greasy!
After your last batch comes out of the pan, place your cubes on a cookie sheet and toss in the oven for 8-10 minutes.
Once the tofu comes out of the oven, let it cool for a good 5 minutes as the center will be really hot! Then, enjoy right away.
