Crispy Tofu Nuggets with Sesame-Soy Glaze
Craggy, golden and deeply savoury, these baked tofu nuggets get their crunch from a seasoned panko coating and a glossy sesame-soy glaze.
Baking means they are lighter than fried, yet the panko coating gives them that satisfying, crackling crisp you want with a dip. A little cornflour in the crumb keeps the coating crunchy without going soggy, so they hold up even piled on a platter.
Serve them hot with sweet chilli, sriracha mayo or a punchy dipping sauce, or over a bowl of rice and greens for an easy midweek meal.
Ingredients
- 400 g block extra-firm tofu, pressed and cut into 2.5 cm pieces
- 1/2 cup (60 g) all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 cup (120 ml) unsweetened soy or oat milk, plus extra if needed
- 1 1/2 cups (90 g) panko breadcrumbs
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons neutral oil, for the baking sheet
- 3 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or agave
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds, plus extra to finish
- 2 spring onions, thinly sliced, to serve
Instructions
- Heat the oven to 200 C (400 F) and line a baking sheet with parchment, then lightly coat it with the oil.
- Press the tofu: wrap it in a clean tea towel or several layers of paper towel and weight it with a heavy pan for 15 minutes to draw out excess water.
- While the tofu presses, whisk the soy sauce, maple syrup, rice vinegar, sesame oil and 1 teaspoon sesame seeds together in a small bowl for the glaze.
- Set up three shallow dishes: the flour mixed with garlic powder, onion powder, paprika and salt; the soy milk; and the panko mixed with the cornflour.
- Dip each tofu piece first into the flour, then into the soy milk, then roll it in the panko, pressing so the coating sticks all over.
- Arrange the coated nuggets in a single layer on the prepared sheet, leaving a little space between each.
- Bake for 25-30 minutes, turning once halfway, until deeply golden and crisp all over.
- Transfer the hot nuggets to a bowl, drizzle over the sesame-soy glaze and toss gently to coat.
- Finish with a sprinkle of sesame seeds and sliced spring onions and serve immediately.
Cook’s tips
- Press the tofu well - less moisture means a far crispier coating.
- Use panko, not fine breadcrumbs, for maximum crunch.
- Gently toss the nuggets in the glaze at the last minute so the coating stays crisp before it soaks in.
- Give the nuggets space on the tray; crowding them steams rather than crisps.
Substitutions
- Make it gluten-free with tamari and gluten-free panko.
- Use a spicy gochujang or sweet chilli sauce in place of the maple for a hotter glaze.
- Swap the soy milk for aquafaba to make the coating extra crisp.
Storage & reheating
Best eaten fresh and hot. Leftovers keep refrigerated for up to 3 days; reheat in an air fryer or a hot oven at 190 C for 6-8 minutes to bring the crunch back - the microwave will make them soft.
FAQ
Why are my tofu nuggets not crispy?
The tofu was likely still too wet, the crumbs were too fine, or the pieces were crowded on the tray. Press the tofu thoroughly, use panko and bake in a single layer with space.
Do I have to press the tofu?
It makes a big difference. Pressing removes water so the surface can crisp instead of steam. If you are short on time, press for at least 5 minutes.
Can I air fry these?
Yes. Air fry at 190 C for about 15-18 minutes, shaking the basket halfway, until golden and crisp. Avoid the glaze until the very end.
