Crispy Baked Tofu Nuggets with Dipping Sauce

Preheat oven to 425F and line a baking sheet with parchment paper.

For super firm tofu, remove it from its packaging and pat dry with a paper towel, then tear the tofu into 1-inch chunks. If using extra firm tofu, press it for 15 minutes to remove excess water, then tear into 1-inch chunks.

Transfer the tofu pieces to a heat-safe bowl or container and crumble the bouillon cube over the tofu.

Boil water in a tea kettle and pour it over the tofu until completely covered. Stir the tofu carefully to dissolve the bouillon cube, then cover and let the mixture sit for at least 10 minutes.

Drain the tofu through a fine-mesh sieve, ensuring most of the liquid has drained off, then transfer to a large bowl or resealable bag.

Add the tamari, rice vinegar, ground coriander, white pepper, and light brown sugar, then toss gently until the tofu is evenly coated.

Add the potato starch or corn starch and avocado oil, tossing again until the tofu is evenly coated.

Spread the tofu on the prepared baking sheet with space between each piece.

Place the tofu on the bottom rack of the oven and bake for 18 minutes. Flip the tofu pieces, then return to the bottom rack and bake for an additional 10-12 minutes or until the edges have crisped up.

For the sauce, add all the sauce ingredients to a blender and blend until smooth.

Serve the tofu nuggets with the dipping sauce and optional flaky salt.