Add the pressed tofu to an airtight container. Freeze for at least 3 hours (overnight is preferred). When ready to make the recipe, let it thaw or defrost it in the microwave for 2 - 3 minutes. Squeeze out any remaining liquid from the tofu.

In a medium bowl, mix together the water, soy sauce, nutritional yeast, garlic powder, and onion powder.

Slice the tofu in half lengthwise, then use your hands to tear it into 1-inch (2 cm) chunks. Add the tofu chunks to the marinade, toss to coat, and let it sit for at least 10 minutes. Toss halfway through.

Meanwhile, make the batter. In another medium bowl, mix together the milk, flour, cornstarch, and vinegar.

In a separate medium bowl, mix together the bread crumbs, nutritional yeast, smoked paprika, garlic powder, and onion powder.

Line a baking tray or two with parchment paper, and preheat the oven to 425°F (220°C).

Use one hand to dip a marinated tofu chunk in the batter. Then use your other hand to roll it through the panko mixture. Transfer the coated pieces to the baking tray. Repeat with all of the tofu chunks.

Optionally, spray the tofu bites with cooking spray to help make them extra crispy. Bake in the preheated oven on the centre rack for 25 - 30 minutes. Flip halfway and spray with more oil if desired.

Meanwhile, make the chipotle mayo dipping sauce by combining the ingredients in a small bowl. Serve with the baked tofu bites and enjoy!