Begin by draining the tofu and pressing it gently with a clean towel or paper towels, placing a heavy object on top for about 10 minutes to remove excess moisture. This helps achieve a crispier crust during baking.
Once pressed, cut the tofu into bite-sized pieces roughly 2 cm (3/4 inch) each, ensuring they’re uniform for even baking.
In a shallow bowl, whisk together the cornstarch, salt, paprika, and any other spices you like to create a dry coating mixture.
In a separate bowl, mix soy sauce and sesame oil to create the flavor base for coating the tofu.
Dip each tofu piece into the soy mixture, allowing excess to drip off, then thoroughly roll in the dry cornstarch mixture until fully coated. Repeat with all pieces.
Line your baking sheet with parchment paper or a silicone mat to prevent sticking. Arrange the coated tofu pieces in a single layer, giving space between each for crisping.
Bake in a preheated oven at 200°C (390°F) for 20 minutes, then carefully flip the nuggets with a spatula and bake for another 10-15 minutes, until they are golden brown and crackly around the edges.
If you want extra crispness, turn on the broiler for 1-2 minutes, watching carefully to avoid burning, until the coating is extra crackly.
Remove the baking sheet from the oven and let the nuggets rest for 2-3 minutes—this helps the coating set further and stay crispy when served.
Serve the baked tofu nuggets immediately with your favorite dipping sauce or sprinkle with fresh herbs for added flavor and color. Enjoy that crackly exterior and tender inside!
