Honey Sriracha Tofu Nuggets

# What You'll Need:

→ Tofu Nuggets

01 - 14 oz extra-firm tofu, pressed

02 - 2 tbsp cornstarch

03 - 1/2 tsp salt

04 - 1/4 tsp black pepper

05 - 1/2 tsp garlic powder

06 - 1/2 cup panko breadcrumbs

07 - 1 tbsp neutral oil or cooking spray

→ Honey Sriracha Glaze

08 - 2 tbsp honey

09 - 1 1/2 tbsp sriracha sauce

10 - 1 tbsp soy sauce

11 - 1 tsp rice vinegar

12 - 1/2 tsp sesame oil

→ Garnish

13 - 1 tbsp sesame seeds

14 - 2 spring onions, thinly sliced

# How To Make It:

01 - Cut pressed tofu into 1-inch cubes.

02 - Toss tofu cubes with cornstarch, salt, black pepper, and garlic powder until evenly coated.

03 - Roll each cube in panko breadcrumbs to coat thoroughly.

04 - Preheat air fryer to 400°F and lightly grease the basket with cooking spray or oil.

05 - Arrange tofu nuggets in a single layer inside the basket and air fry for 15–18 minutes, shaking halfway, until golden and crisp.

06 - In a small saucepan over low heat, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil until warm and slightly thickened, about 2–3 minutes.

07 - Transfer cooked tofu to a large bowl and toss with warm glaze until evenly coated.

08 - Sprinkle sesame seeds and sliced spring onions over tofu and serve immediately.

# Expert Advice:

01 -

They crisp up impossibly golden on the outside while staying tender inside, no deep frying required.
The honey-sriracha glaze hits that perfect sweet-spicy-savory balance that keeps you reaching for one more nugget.
Takes less time than ordering takeout, and tastes like you actually tried.

02 -

Pressing the tofu is non-negotiable—I learned this the hard way when I skipped it once and ended up with steamed, mushy nuggets.
The glaze hardens as it cools, so serve these right away; waiting kills the crispy-versus-sticky contrast that makes them special.

03 -