Drain the tofu and press it for at least 15 minutes to remove excess moisture. This step ensures the coating sticks well and crisps up properly.
Cut the pressed tofu into bite-sized cubes, about 2 cm (¾ inch) each, creating even pieces for uniform baking.
In a mixing bowl, combine cornstarch, garlic powder, smoked paprika, salt, and pepper. Mix well until evenly blended; this will be your coating mixture.
In a separate small bowl, whisk together water and soy sauce to make a slurry, which helps the coating adhere better to the tofu.
Dip each tofu piece into the slurry, ensuring it’s coated evenly, then transfer it to the dry coating mixture and roll to cover thoroughly. Repeat until all pieces are coated.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and crispiness.
Place a wire rack on top of the baking sheet to allow hot air to circulate around the nuggets, enhancing their crispness. Arrange the coated tofu pieces on the rack with space between each.
Bake in the preheated oven for 25 to 30 minutes, flipping the nuggets halfway through. Keep an eye on them as they turn golden brown and develop a crackly, crispy exterior.
Once baked to perfection, remove the nuggets from the oven and let them rest for about 5 minutes. This helps the coating set and stay crispy as they cool slightly.
Serve your crispy baked tofu nuggets hot with your favorite dipping sauces—perhaps a tangy sriracha mayo or sweet chili. Enjoy the satisfying crunch and smoky aroma with every bite!