Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat. Drain the tofu, then press it to remove excess moisture, and cut into bite-sized nuggets around 2 cm (0.8 inches) thick.
In a small bowl, mix the cornstarch with a pinch of salt. In another bowl, whisk together soy sauce, sesame oil, and lemon juice to create a flavorful marinade.
Dip each tofu piece into the soy mixture, ensuring it’s coated well, then transfer to a shallow dish filled with toasted panko breadcrumbs and toasted sesame seeds. Gently press down to help the coating stick firmly.
Place the coated tofu nuggets on the prepared baking sheet, leaving space between each piece. Lightly spray the tops with neutral oil to encourage crisping and golden color.
Bake in the preheated oven for about 20–25 minutes, flipping the nuggets halfway through and giving them a quick spray of oil again. They should turn deep golden brown and develop a crackly texture.
Once baked to perfection, remove the nuggets from the oven and let them rest for 3–5 minutes on a cooling rack if available. This helps set the crisp exterior.
Serve your crispy baked tofu nuggets hot, with your favorite dipping sauce or over a fresh salad. Enjoy that satisfying crunch with every bite!
