Start by pressing your block of extra-firm tofu to remove as much moisture as possible. Once pressed, cut it into bite-sized cubes, about 2 cm (¾ inch) each.
In a small bowl, whisk together soy sauce, olive oil, and lemon juice to create your marinade. Toss the tofu cubes gently in this mixture until evenly coated.
In a separate bowl, combine cornstarch, garlic powder, salt, and pepper. This dry mixture will help create that light, crispy shell.
Transfer the marinated tofu to the dry mixture, tossing gently with tongs or a spatula to ensure each piece is lightly coated with the starch and seasonings.
Spread a sheet of parchment paper or a silicone mat on your baking sheet, then arrange the coated tofu pieces in a single layer, leaving space between each to promote even crisping.
Bake in a preheated oven at 220°C (430°F) for 20 minutes. After this time, flip each piece carefully and bake for another 10-15 minutes, until they are deep golden brown and crispy around the edges.
Keep an eye on the nuggets during the last few minutes; they should smell savory and appear crackly and golden. Remove from the oven and let rest for 5 minutes to set the crust.
Serve your crispy baked tofu nuggets immediately with your favorite dipping sauce or add atop salads for a crunchy boost.
