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Crispy Baked Tofu Nuggets

These baked tofu nuggets are a plant-based protein that offers a satisfying crunch with a tender interior. Coated in a seasoned breadcrumb and cornstarch mixture, they bake until golden and crispy, making them an adaptable canvas for global flavors. Their light, crunchy exterior and savory flavor make them perfect for snacking or adding to bowls and salads.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block extra-firm tofu pressed and drained
  • 2 tbsp cornstarch or arrowroot powder
  • 0.5 tsp salt
  • 1 tsp garlic powder
  • 0.5 cup panko breadcrumbs lightly toasted if desired
  • 2 tbsp soy sauce or tamari for coating and flavor
  • 1 tsp sesame oil optional, for flavor
  • cooking spray light cooking spray to help with browning

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Sharp knife
  • Mixing bowls
  • Spoons or tongs
  • Spray bottle or cooking spray

Method
 

  1. Start by pressing your block of tofu to remove excess moisture—wrap it in a clean towel and place a weight on top for at least 15 minutes. Once pressed, cut the tofu into bite-sized cubes, roughly 2.5 cm (1 inch) each.
  2. In a small bowl, combine cornstarch, salt, and garlic powder. Add a splash of soy sauce and sesame oil, then stir until a slightly sticky mixture forms. Toss the tofu cubes gently in this mixture, ensuring each piece is coated evenly—that’s what helps the coating stick and puffs up during baking.
  3. Pour the panko breadcrumbs into a shallow dish. Roll each coated tofu cube in the breadcrumbs, pressing lightly to adhere the coating securely. For extra crunch, repeat the coating process by dipping again in the cornstarch mixture and breadcrumbs.
  4. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat. Arrange the coated tofu nuggets evenly on the prepared sheet, spacing them out so they aren’t touching—this helps them crisp up all over.
  5. Lightly spray the tofu nuggets with cooking spray to encourage golden browning. Place the tray in the oven and bake for about 20-25 minutes, flipping the nuggets halfway through. Keep an eye on them after 20 minutes—they should turn a beautiful golden brown and develop a crisp exterior.
  6. Once they’re crispy and golden, remove the nuggets from the oven and let them rest for 3 minutes. This helps them set and prevents them from being overly fragile when you serve.
  7. Serve these crunchy baked tofu nuggets hot with your favorite dipping sauces—think spicy mayo, sweet chili, or a tangy Asian-style dip. They’re perfect as a snack, appetizer, or part of a larger meal.

Notes

For extra flavor, toss the coated tofu in your favorite spices or herbs before baking. To make these gluten-free, substitute panko with crushed gluten-free crackers or toasted rice cereal. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot oven for best crispness.