Wrap the tofu in a clean towel, set a heavy object on top, and press for 20 minutes to remove excess moisture. This helps achieve a crispier exterior.
Once pressed, cut the tofu into bite-sized cubes, about 1 inch wide, and set aside.
In a mixing bowl, whisk together cornstarch, smoked paprika, garlic powder, salt, and pepper to create a flavorful coating.
Toss the tofu cubes in the seasoned cornstarch mixture, ensuring each piece is evenly coated. Shake off any excess to prevent clumping.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking.
Arrange the coated tofu cubes on the prepared baking sheet in a single layer, leaving space between each piece for even crisping.
Bake the tofu for 12 minutes, then carefully flip each nugget using tongs or a spatula, ensuring they don’t break.
Continue baking for another 12-15 minutes, until the nuggets are deep golden, crispy, and crackle when pressed.
Remove from the oven and let the nuggets rest for 2 minutes to firm up. They are now ready to serve with your favorite dipping sauce.