Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper or a silicone mat.
Drain the tofu and press out excess moisture for at least 15 minutes, then cut into bite-sized cubes about 2 cm (3/4 inch) wide. This helps the coating stick better and results in a crispier texture.
In a small bowl, whisk together cornstarch, garlic powder, smoked paprika, and salt until well combined. This dry mixture will help create a light, crispy crust.
In a separate bowl, pour in soy sauce and sesame oil. Toss the tofu cubes in this mixture, ensuring each piece is evenly coated with the flavorful marinade.
Dip each tofu cube into the cornstarch mixture, pressing gently to adhere the coating evenly all around. This step creates the crisp exterior once baked.
Arrange the coated tofu evenly on the prepared baking sheet, spacing them out to prevent sticking. Lightly spray or drizzle with cooking spray over the tofu to help the crust crisp up nicely.
Bake the tofu for 25 to 30 minutes, flipping the pieces halfway through. The nuggets should turn a golden brown, with a crackly, crispy exterior and fragrant aroma.
Once baked, remove the nuggets from the oven and let them rest for 2 minutes. They will firm up further as they cool slightly, maintaining their crunch.
Serve the nuggets hot, garnished with sliced green onions or sesame seeds if desired, alongside your favorite dipping sauce. Enjoy the satisfying crunch and tender interior!
