Tofu Preparation:

1. Freeze extra-firm tofu for at least 24 hours
2. Thaw completely (overnight in fridge or few hours on counter)
3. Press out water by wrapping in towels and placing heavy object on top for at least 20 minutes
4. Tear into irregular 1-1½ inch chunks
5. Toss with tamari or soy sauce and let marinate for 10 minutes

Coating Process:

1. Preheat oven to 425°F and line baking sheet with parchment paper
2. Toast panko breadcrumbs in dry skillet for 2-3 minutes until golden
3. Set up three bowls: cornstarch in first, soy milk mixed with apple cider vinegar in second, seasoned toasted breadcrumbs in third
4. Coat each piece: dip in cornstarch, then soy milk mixture, then breadcrumbs
5. Arrange coated nuggets on baking sheet with space between pieces

Baking:

1. Bake for 15 minutes without opening oven door
2. Flip each nugget and bake another 10-12 minutes until golden brown and crispy