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Crispy Baked Tofu Nuggets with Spicy Peanut Sauce
Original recipe: 4 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By PowerProteinPlates Editorial TeamPublished May 11, 2026 | Updated Oct 3, 2026
Asian-Inspired
40 mins
high-proteinquick-mealseasy-recipessnack-ideasmeal-prep-friendly
Press firm tofu, coat it in seasoned flour, plant milk and panko, then bake and serve with a ginger-peanut dipping sauce. The recipe makes four servings. Allow the tofu pressing time before coating.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
easy
Cuisine
Asian-Inspired
Ingredients
Servings
4
- 14 oz (400g) firm tofu, pressed and cut into nugget-sized cubes
- 3 tablespoons chickpea flour (or all-purpose flour)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons unsweetened almond milk (or other plant milk)
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs (use gluten-free if needed)
- ¼ cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon sriracha (adjust to preferred heat level)
- 1 teaspoon rice vinegar
- 2 tablespoons warm water
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
-
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
Press tofu for at least 15 minutes to remove excess moisture, then cut into nugget-sized cubes.
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In a shallow bowl, whisk together chickpea flour, cornstarch, garlic powder, smoked paprika, sea salt, and black pepper.
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Pour almond milk into a separate bowl.
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Place panko breadcrumbs in a third bowl.
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Dip each tofu nugget into the flour mixture, then almond milk, and finally coat evenly with panko breadcrumbs. Arrange coated nuggets on the prepared baking sheet.
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Brush the nuggets with 1 tablespoon of olive oil before baking. After flipping halfway through, brush the other sides with the remaining 1 tablespoon; use 2 tablespoons in total.
-
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
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Meanwhile, prepare the spicy peanut sauce by whisking together peanut butter, soy sauce, maple syrup, sriracha, rice vinegar, warm water, and grated ginger until smooth. Add extra water if needed for dipping consistency.
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Serve the baked tofu nuggets warm alongside the spicy peanut sauce.
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Garnish with toasted sesame seeds and chopped green onions if desired.
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Refrigerate leftover tofu nuggets and peanut sauce promptly in separate covered containers for up to 4 days. Reheat the nuggets in the oven to restore the coating; add the sauce after reheating.
Frequently Asked Questions
- Should I press the tofu?
- Yes. Press the firm tofu for at least 15 minutes before cutting it into nugget-sized cubes.
- What is the coating order?
- Dip the tofu into the seasoned flour mixture, then plant milk, and finally panko. Bake in a single layer and flip halfway through.
Storage
Refrigerate leftover tofu nuggets and peanut sauce promptly in separate covered containers for up to 4 days. Reheat the nuggets in the oven to restore the coating; add the sauce after reheating.
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