Press the tofu by placing it between plates or using a tofu press for about 15 minutes to remove excess moisture, which helps achieve crispiness.
Cut the pressed tofu into bite-sized cubes, roughly 2 centimeters (0.8 inches) each, to ensure even baking and crispy edges.
In a mixing bowl, combine the cornstarch with a pinch of salt and pepper, creating a dry coating for the tofu.
Toss the tofu cubes in the dry mixture, ensuring each piece is coated evenly with the cornstarch for a sticky base that helps the coating adhere.
In another bowl, whisk together the plant-based milk and soy sauce or tamari to create a flavorful wet dip for the tofu.
Dip each coated tofu cube into the wet mixture, then transfer it to the bowl of panko breadcrumbs seasoned with paprika and garlic powder, rolling gently to coat thoroughly.
Arrange the coated tofu pieces on a parchment-lined baking sheet, spacing them out to prevent sticking and promote even crisping.
Bake in a preheated oven at 200°C (390°F) for 25 to 30 minutes, flipping the nuggets halfway through, until they are golden brown and crispy with a crackly exterior.
Once baked, remove the nuggets from the oven and let them rest for 5 minutes on a wire rack to further crisp up and cool slightly.
Serve the tofu nuggets hot with your favorite dipping sauce, enjoying their satisfying crunch and tender interior.