Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake the tofu nuggets, gently flipping about halfway through, until golden and crisp, 20 to 25 minutes total.

Step 7

For the dipping sauce: Meanwhile, whisk together the mayonnaise, Dijon, honey and cider vinegar in a serving bowl.

Step 8

Serve the nuggets straight from the oven with the dipping sauce on the side.