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For the tofu nuggets: Heat your oven to 450 degrees F and drizzle 1 tablespoon of the olive oil onto a sheet pan. Set aside.
Wrap the tofu in a few layers of paper towel or a clean dish towel and place a dinner plate on top to weigh it down while you prepare the coating.
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Stir in the panko, season with salt and cook, stirring frequently, until golden brown, 3 to 4 minutes. Set aside in a shallow dish.
Combine 1/4 cup (32 grams) of the flour with the cornstarch, garlic powder, cumin, onion powder, paprika, 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper in a separate shallow dish. Whisk in the sparkling water and soy sauce and set aside.
Unwrap the tofu and cut into approximately 3/4-inch cubes. Scatter with the remaining 2 tablespoons (16 grams) of flour and toss to coat. Working with a few pieces at a time, dunk the tofu into the batter mixture then toss in the panko to coat. Transfer to the prepared sheet pan and continue until all the tofu has been used.
Bake the tofu nuggets, gently flipping about halfway through, until golden and crisp, 20 to 25 minutes total.
For the dipping sauce: Meanwhile, whisk together the mayonnaise, Dijon, honey and cider vinegar in a serving bowl.
Serve the nuggets straight from the oven with the dipping sauce on the side.