Baked Tofu Nuggets with Tangy Dip

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender tofu nuggets baked to golden perfection and served with a tangy dip, offering a playful plant-based main course. This Asian-inspired vegan recipe, ready in about 45 minutes, pairs firm tofu, cornstarch, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 1/4 cup water
• 1/4 cup ketchup
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup vegan yogurt

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. Step 2: In a bowl, combine 14 oz firm tofu, cubed, with 2 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp black pepper. Mix until evenly coated.
3. Step 3: In a separate bowl, whisk 1/4 cup all-purpose flour and 1/4 cup water until smooth. Dip each tofu cube into flour mixture, then return to tofu bowl to coat.
4. Step 4: Place coated tofu cubes on baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crisp.
5. Step 5: While baking, whisk 1/4 cup ketchup, 2 tbsp lime juice, 1 tbsp honey, and 1/4 cup vegan yogurt in a small bowl until smooth.
6. Step 6: Serve nuggets hot with tangy dip.