Wrap drained tofu in a clean towel and press under a cutting board and medium skillet for 15 minutes.
Cut or tear into 24 roughly 1-inch pieces and blot dry.
Place cornstarch in one bowl, whisk soy sauce, plant milk, Dijon and seasonings in a second, and place panko in a third.
Coat each piece lightly in cornstarch, wet mixture and then panko, allowing excess to fall away between stages.
Preheat to 390°F if recommended, oil the basket and arrange nuggets in one spaced layer; mist tops with oil.
Cook 11 minutes, turn, mist dry patches and cook 3 to 5 minutes longer until deeply golden and crisp.
Rest on a rack or open plate for 2 minutes before serving.
