Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup of your favorite BBQ sauce
- Optional: chopped parsley or sesame seeds for garnish
Instructions
- Start by draining the water from the tofu package. Wrap the block in a clean kitchen towel or paper towels and place a heavy object on top for about 10-15 minutes to press out excess moisture. Once pressed, tear the tofu into bite-sized, irregular chunks (this creates more surface area for crispiness) or cut them into uniform cubes.
- In a large mixing bowl, whisk together the cornstarch, garlic powder, smoked paprika, onion powder, salt, and black pepper. Add the tofu pieces and the olive oil to the bowl. Gently toss the tofu until every piece is evenly coated with the spice and cornstarch mixture.
- Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Arrange the tofu in a single layer on a parchment-lined baking sheet or in the air fryer basket. Bake for 20-25 minutes (or air fry for 15 minutes), flipping halfway through, until the edges are golden brown and crispy.
- Transfer the crispy tofu pieces to a clean bowl. Pour the BBQ sauce over the nuggets and toss gently until they are fully glazed. If you want a stickier texture, you can return the sauced nuggets to the oven or air fryer for an additional 2-3 minutes to caramelize the sauce.
- Remove the nuggets from the heat and garnish with fresh parsley or sesame seeds if desired. Serve immediately while they are at their peak crispiness.
- Cook Time: 40 minutes