Drain and press the tofu to remove excess moisture. Cut it into nugget-sized pieces, or into cubes or rectangles as you prefer.

In a first bowl, mix the cornstarch, salt, smoked paprika, garlic powder, and black pepper. Add the tofu pieces and toss to coat them evenly in the seasoned starch.

In a second bowl, pour the plant milk.

In a third bowl, place the panko breadcrumbs. You can crush them slightly if the flakes are too large.

Dip each tofu piece into the plant milk, then into the panko to coat them thoroughly.

Heat the oil in a large skillet over medium heat. Add the nuggets and cook for 3 to 4 minutes on each side until crispy and golden.

Drain on a paper towel if needed.

In a small saucepan, combine all the BBQ sauce ingredients except the water. Heat over low heat for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.

Add a splash of water if needed to adjust the consistency.

Serve the tofu nuggets hot with the BBQ sauce on the side or drizzled on top.

Optionally, serve with a crunchy salad or homemade fries for a comforting and satisfying meal.