Crispy Baked Tofu Nuggets

Crunchy panko-coated tofu nuggets baked until golden and crispy. A plant-based, kid-friendly snack that's perfect for meal prep or lunch boxes.

Prep: 15 min

Cook: 20 min

Servings: 4

Ingredients

• 2 blocks 14oz each extra firm tofu pressed
• 1.5 cups panko breadcrumbs
• 0.25 cup cornstarch
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 0.5 tsp ginger powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp vegetable oil spray

Instructions

1. Press tofu between paper towels with a weight for 15-20 minutes to remove excess moisture. Cut into 1-inch cubes.
2. In a shallow bowl, whisk together soy sauce, rice vinegar, garlic powder, ginger powder, salt, and black pepper.
3. In another shallow bowl, mix panko breadcrumbs with cornstarch.
4. Dip tofu cubes in the soy mixture, coating all sides, then dredge in the panko mixture, pressing gently to adhere.
5. Line a baking sheet with parchment paper and arrange tofu nuggets in a single layer. Spray lightly with vegetable oil.
6. Bake at 400°F for 18-20 minutes, shaking the pan halfway through, until the coating is golden brown and crispy. The outside should crunch and the inside should be tender. Serve with dipping sauce like sweet chili, peanut sauce, or ranch.

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