Press the tofu: Drain the block and wrap it in a clean kitchen towel. Place a pan or a few cookbooks on top and press for 15–20 minutes. This removes excess moisture and helps the nuggets crisp.

Cut into nugget shapes: Slice the tofu into 1-inch slabs, then cut into bite-size rectangles or triangles. Aim for even pieces so they cook uniformly.

Mix the marinade: In a bowl, whisk soy sauce or tamari, maple syrup, oil, garlic powder, onion powder, smoked paprika, and black pepper.

Marinate briefly: Add tofu to the bowl and gently toss. Let it sit for 10–15 minutes, stirring once. Tofu absorbs flavor quickly, so no long wait needed.

Set up a breading station: Place cornstarch in one shallow dish. Put beaten eggs (or plant milk mixture) in a second dish. In a third dish, combine panko and salt.

Coat the tofu: Working in batches, dredge each piece in cornstarch, shake off excess, dip in egg, then press into panko to fully coat. Set on a plate. Tip: Use one hand for dry ingredients and the other for wet to avoid clumps.

Preheat the air fryer: Set to 380°F (193°C) for 3 minutes. A hot basket helps the coating crisp right away.

Arrange and oil: Lightly spray the air fryer basket. Place nuggets in a single layer with a little space between them. Lightly spray the tops as well.

Air fry: Cook at 380°F (193°C) for 10–12 minutes, flipping halfway. They’re done when the coating is deep golden and crunchy. If they look pale, add 1–2 more minutes.

Serve hot: Sprinkle with a pinch of salt and serve right away with your favorite dips.