Baked Tofu Nuggets with Tangy Dip

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender tofu nuggets baked to golden perfection and served with a tangy dip, offering a playful plant-based main course. This asian-inspired vegan ready in about 45 minutes blends pressed and cubed firm tofu, cornstarch, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Tofu Nuggets with Tangy Dip take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Tofu Nuggets with Tangy Dip?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Tofu Nuggets with Tangy Dip?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Tofu Nuggets with Tangy Dip for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Tofu Nuggets with Tangy Dip vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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