Press the tofu for at least 20 minutes to push out as much water as possible - wrap it in a clean towel, set something flat and heavy on top, and let gravity do the work. The drier the tofu, the better it soaks up the marinade and the crisper it gets in the oven.

Slice the pressed tofu into thin strips, about as thin as you can manage while keeping them intact - roughly 1/8 inch thick works well.

In a shallow dish, whisk together the soy sauce, maple syrup, liquid smoke, olive oil, smoked paprika, garlic powder, and black pepper.

Lay the tofu strips in the marinade in a single layer, spooning some marinade over the top so both sides get coated. Let them sit for at least 15 minutes, flipping once halfway through - 30 minutes or longer gives even better flavor if you have the time.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the marinated strips in a single layer without overlapping.

Bake for 20 to 25 minutes, flipping the strips halfway through, until the edges are deep golden brown and starting to crisp. Watch them closely in the last few minutes, since thinner strips can go from crisp to burnt quickly.

Let the strips cool on the baking sheet for a couple of minutes before serving - they crisp up further as they cool.