Press the tofu by wrapping it in a clean towel and placing a heavy object on top for about 15 minutes, squeezing out excess moisture. Once pressed, cut it into bite-sized cubes, roughly 2 centimeters each.
In a shallow bowl, whisk together the cornstarch, smoked paprika, garlic powder, and a pinch of salt if desired. In another bowl, combine soy sauce with 1-2 tablespoons of water to create a wet dip.
Dip each tofu cube into the soy sauce mixture, ensuring it’s coated evenly. Then, roll the tofu in the cornstarch mixture until fully covered, pressing gently to adhere the coating.
Lay the coated tofu pieces onto a baking sheet lined with parchment paper or a silicone mat, spacing them evenly so they don’t touch. Lightly spray or drizzle with olive oil to help the coating turn golden and crispy.
Bake in a preheated oven at 200°C (390°F) for about 20 minutes. Halfway through, flip the tofu nuggets with a spatula or tongs to ensure they brown evenly and develop a crackly crust. Keep an eye on them as they bake—look for a golden-brown color and crispy texture.
Once golden and crispy, remove the nuggets from the oven and let them cool for a few minutes. They will firm up as they rest, making them perfect for dipping or adding to your favorite dishes. Serve hot and enjoy the satisfying crunch!