- Preheat oven to 400°F and line a large baking sheet with parchment paper. Spray parchment paper with cooking spray. Slice tofu into 1-inch thick slices and place between a few paper towels. Gently press to release excess moisture. Tear tofu into pieces.
- Add cornstarch to a shallow bowl. In a separate bowl, crack the eggs and whisk until smooth.
- Dredge tofu in cornstarch, shaking off excess. Dip tofu into egg mixture and then coat both sides with panko, pressing panko onto tofu. Place on baking sheet. Bake for 30-35 minutes, using tongs to turn nuggets after 15 minutes. Cool at room temperature for 5 minutes on baking sheet. Serve hot with ketchup, barbecue sauce, honey mustard, or your favorite Kikkoman dipping sauces.