Save to Pinterest I discovered these honey sriracha tofu nuggets completely by accident on a Tuesday night when I had leftover tofu and a craving for something crispy. My roommate was in the kitchen making popcorn, and I thought, why not coat something in breadcrumbs and see what happens? Forty minutes later, we were both standing at the counter with golden, crunchy nuggets and a sticky-sweet glaze that somehow tasted nothing like either of us expected. It became our go-to snack that semester, and honestly, it still is.
I made a batch for a game night once, and everyone asked if I'd ordered them from somewhere fancy. There's something about watching people's faces light up when they realize it's tofu that makes this recipe worth the small effort. Plus, they disappear faster than anything else on the table, which feels like the highest compliment.
Ingredients
- Extra-firm tofu (400g): Press it well or it'll steam instead of crisp—this is the moment that separates soggy from golden.
- Cornstarch (2 tbsp): The secret to that satisfying crunch; it fries up in a way regular flour never does.
- Salt, black pepper, and garlic powder: Simple seasoning that keeps the focus on texture and glaze.
- Panko breadcrumbs (1/2 cup): Panko specifically—regular breadcrumbs won't give you the same shatter.
- Honey (2 tbsp): Sweet, glossy, balances the heat perfectly.
- Sriracha sauce (1 1/2 tbsp): Start with this amount and add more if you like things hotter; you can always turn up the heat.
- Soy sauce, rice vinegar, and sesame oil: These three create depth so the glaze doesn't taste one-note.
- Sesame seeds and spring onions: The finishing touch that makes them look intentional.
Instructions
- Press and cube your tofu:
- Wrap your block in a clean kitchen towel and press it under something heavy for 10 minutes—a skillet with a can on top works perfectly. Once it stops weeping, cut into 2-3 cm cubes so they're substantial enough to crisp without falling apart.
- Coat in seasoned starch:
- Toss the cubes in cornstarch, salt, pepper, and garlic powder until every surface is covered. This mixture is what creates that satisfying crunch when it hits the air fryer.
- Breadcrumb every piece:
- Roll each coated cube in panko, pressing gently so it adheres. Work slowly here—the extra minute spent coating makes the final texture worth it.
- Prep your air fryer:
- Heat to 200°C (400°F) and give the basket a light spray or brush of oil. This prevents sticking and helps with even browning.
- Fry until golden:
- Place nuggets in a single layer, shake the basket halfway through, and watch them turn from pale to deep golden in about 15-18 minutes. They'll look crispy, but shake the basket anyway—the gentle movement helps them brown evenly.
- Make the glaze:
- While they fry, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil over low heat. You're not cooking it hard, just warming it until it coats the back of a spoon and feels like liquid silk.
- Toss and coat:
- Transfer hot nuggets to a bowl, pour warm glaze over, and toss gently until everything glistens. The heat from the tofu will help the glaze stick.
- Garnish and serve:
- Sprinkle sesame seeds and spring onions over the top and eat them immediately while they're still crispy. Honestly, waiting five minutes makes a difference.
Save to Pinterest There's a moment right after you pull these out of the air fryer, when the kitchen fills with that toasty, garlicky smell and you're standing there tossing them in glaze, that feels less like cooking and more like creating something that genuinely makes people happy. That's when it stopped being just a recipe for me.
Making Them Your Own
The beauty of this recipe is how forgiving it is. If you like things spicier, add sriracha. If you prefer it sweeter, drizzle in more honey. I once added a splash of lime juice to the glaze on a whim, and it brightened everything up in a way I wasn't expecting. The base is solid enough that you can play with it without breaking anything.
Storage and Leftovers
These are best fresh, but I've kept them in an airtight container for two days and simply re-crisped them in a 180°C (350°F) oven for five minutes. The second time around, they're slightly less crispy but still good enough that I've actually done this on purpose. Cold nuggets also work surprisingly well as a lunch box snack if you don't mind them chewy.
Serving Suggestions and Pairings
I've served these as an appetizer before dinner, as a snack during movie night, and even chopped up over rice bowls. They pair beautifully with steamed bok choy or a simple cucumber salad to cut through the richness. A cold beer or ginger ale beside a plate of these feels right somehow, like you've figured something out.
- Serve alongside steamed vegetables or a light salad to balance the richness.
- Make them ahead and bring them to parties—they're portable and always disappear first.
- If you're vegan, swap the honey for maple syrup or agave and they work just as well.
Save to Pinterest This recipe became a staple because it's simple enough to make on a quiet weeknight but impressive enough to bring to a gathering. It's the kind of dish that reminds you that the best meals don't need to be complicated.
Recipe Questions & Answers
- → What type of tofu works best for these nuggets?
Extra-firm tofu is ideal as it holds shape well during coating and cooking, resulting in crispy nuggets.
- → Can I bake the tofu nuggets instead of air frying?
Yes, baking at 200°C (400°F) on a greased tray for 20-25 minutes, flipping halfway, can achieve a similar crispy texture.
- → How can I adjust the spice level in the glaze?
Modify the amount of sriracha sauce to suit your heat preference. Reduce it for milder sweetness or add more for extra kick.
- → Is it possible to make this dish vegan?
Substitute honey with maple syrup or agave nectar to keep the glaze plant-based without sacrificing sweetness.
- → What are good serving suggestions for these tofu nuggets?
Serve alongside steamed rice or as a flavorful snack at gatherings. Garnishing with sesame seeds and spring onions enhances texture and freshness.
- → How do I ensure the tofu turns out crispy?
Press tofu thoroughly to remove moisture, coat well with cornstarch and panko, then air fry at high heat, shaking halfway for even crispiness.