Wrap the tofu in a clean towel and place a heavy object on top to press out excess moisture for at least 15 minutes. Then, cut the pressed tofu into bite-sized cubes about 2 cm (0.8 inches) wide.
In a small bowl, combine soy sauce, lemon zest, and a splash of water. Gently toss the tofu cubes in this marinade, making sure they’re coated evenly. Let sit for about 10 minutes, stirring occasionally to infuse flavor.
Meanwhile, in a mixing bowl, stir together cornstarch, garlic powder, onion powder, and a pinch of salt. For extra crunch, you can add a handful of toasted panko breadcrumbs to this mixture.
Remove the tofu from the marinade, letting any excess liquid drip off. Roll each piece in the coating mixture until fully coated, pressing lightly to adhere the shell.
Place the coated tofu cubes on a wire rack set over a baking sheet. Lightly spray the tofu with oil spray to help develop a golden, crispy exterior.
Bake in a preheated oven at 200°C (392°F) for 25-30 minutes, turning the nuggets halfway through. Keep an eye out for a deep golden color and crackly coating that smells smoky and toasted.
Once baked, remove the nuggets from the oven and let them rest on the rack for about 5 minutes. This helps set the coating and enhances the crunch.
Serve the crispy tofu nuggets hot with your favorite dipping sauce, enjoying the crackling exterior and tender inside with every bite.
