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Baked Tofu Nuggets with Umami Sauce


Special Diet



Main Course

Main Ingredient



Quick & Easy


  • 1 (16-ounce) block extra-firm tofu, cut into 1-inch cubes
  • 3/4 cup San-J Umami Tamari Splash, divided
  • 3 cloves garlic, minced
  • 1 (1/4-inch) knob ginger, minced
  • 2 cups panko breadcrumbs
  • 2 tsp paprika
  • 1 cup all-purpose flour
  • 3/4 cup water
  • 1/2 tsp toasted sesame seeds
  • 1 onion, thinly sliced


  • Place tofu in a resealable plastic bag. Add 1/2 cup San-J Umami Tamari, garlic and ginger. Marinate at room temperature for 30 minutes. Remove tofu from marinade. Discard marinade. Pat tofu dry with paper towels.
  • Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
  • Mix breadcrumbs and paprika together in medium bowl. Whisk flour and water together in a separate medium bowl until a thick paste forms. Dredge tofu in flour mixture, letting excess drip off, then into bread crumbs, coating evenly on all sides. Place in an even layer on prepared baking sheet.
  • Bake, flipping tofu halfway through, until golden-brown, about 30-40 minutes.
  • Serve tofu with remaining San-J Umami Tamari Splash and garnish with sesame seeds and green onions.
  • Tip: Substitute gluten-free panko bread crumbs for regular panko bread crumbs and gluten-free all-purpose for all-purpose flour, to create a gluten-free Baked Tofu Nuggets!
Learn more about Tamari Splash Flavors.

Ratings & Reviews

    1. Hi there, thank you for pointing this out. We’ve added the missing oven temperature to the recipe. We hope you enjoy!

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