Pin It My roommate challenged me to make something crispy and craveable out of tofu, convinced it couldn't be done. That afternoon, I pressed a block of tofu, coated it in panko, and threw it in the air fryer, then made a quick glaze of honey and sriracha while it cooked. When those golden nuggets came out, she grabbed one before I could even plate them. That single bite converted her completely, and now she requests them constantly.
I made these for a potluck where I was the only vegetarian, and I watched non-vegans eat every single nugget before the meat dishes were even touched. One person asked for the recipe right there at the table, sauce still on their fingers. It became this funny moment where I realized that good food simply transcends dietary choices.
Ingredients
- Extra-firm tofu (400g): Press it really well or you'll end up with watery, steamed nuggets instead of crispy ones, a mistake I made once and never repeated.
- Cornstarch (2 tbsp): This is your secret to crispiness, creating a golden crust that stays crunchy even after the glaze hits.
- Panko breadcrumbs (1/2 cup): Regular breadcrumbs get dense, but panko stays airy and gives you that satisfying textural contrast.
- Honey (2 tbsp): Brings warmth and depth to the glaze, though maple syrup works just as beautifully if you're vegan.
- Sriracha sauce (1 1/2 tbsp): Start here and adjust upward if you like heat, since this is your spice backbone.
- Soy sauce (1 tbsp): Adds umami depth that makes people wonder what the secret ingredient is.
- Rice vinegar (1 tsp): Brightens the glaze so it doesn't taste one-dimensional or cloyingly sweet.
- Sesame oil (1/2 tsp): Even this tiny amount adds a nutty sophistication that feels intentional.
- Sesame seeds and spring onions: The final touches that make this look restaurant-quality, worth the extra five seconds.
Instructions
- Press and cut your tofu:
- Wrap your tofu block in a clean towel and let it sit under something heavy for at least 15 minutes, or use a tofu press if you have one. Once drained, cut into cubes about the size of large marbles—aim for 2 to 3 centimeters. Uniform sizes cook evenly.
- Season the coating:
- Toss your tofu cubes in a bowl with cornstarch, salt, pepper, and garlic powder until every piece is evenly dusted. This dry coating is what creates that crackling exterior when air-fried.
- Bread each nugget:
- Pour panko into a shallow bowl and gently roll each coated cube through it, pressing lightly so the breadcrumbs stick. You want a full, even coating but not chunks.
- Prepare your air fryer:
- Preheat to 200°C (400°F) and spray the basket generously with cooking oil. This prevents sticking and helps those bottoms turn golden too.
- Air fry until crispy:
- Lay nuggets in a single layer and air fry for 15 to 18 minutes, shaking the basket halfway through. You'll know they're done when they're deep golden and sound hollow when you tap them.
- Make the glaze:
- While tofu cooks, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small pan over low heat for 2 to 3 minutes until warm and slightly thickened. Taste it and adjust sriracha if you want more kick.
- Toss everything together:
- Transfer hot tofu to a large bowl, pour the warm glaze over top, and toss gently until every nugget is coated. The warmth helps the glaze cling beautifully.
- Garnish and serve:
- Sprinkle sesame seeds and fresh spring onions over top and get them to the table while they're still warm and crispy.
Pin It There was this quiet moment after everyone finished eating when someone asked if I'd ever considered cooking professionally. I hadn't, really, but holding that empty platter felt like a small victory nonetheless. It reminded me that feeding people something they genuinely love is its own kind of magic.
Why the Air Fryer Matters Here
An air fryer does something special to these nuggets that an oven can't quite replicate. The circulating heat hits every surface at high speed, creating a shatteringly crisp exterior in minutes without deep frying. I tried oven-baking them once and the texture was soft and muted by comparison. If you don't have an air fryer, you could bake at 220°C (425°F) for 25 to 30 minutes, but honestly, the air fryer is worth it for this recipe.
Playing with Heat Levels
The beauty of this recipe is that the spice level is entirely in your hands. Some people I cook for love a gentle warmth, while others come hungry for real heat. I usually make the glaze mild and let people add extra sriracha at the table, which keeps everyone happy without multiple batches. You can also add a pinch of cayenne pepper if you want deeper heat that lingers.
Serving Ideas and Storage
These nuggets shine as a standalone appetizer, but they also work wonderfully alongside steamed rice as a light dinner. I've served them at parties, potlucks, and casual weeknight dinners, and they disappear every time. Leftovers can be refrigerated for up to three days, though they're best eaten fresh when the texture is still perfect.
- Pair them with a cool ranch dip or a tangy dipping sauce made from mayo and lime juice for those who want extra flavor options.
- Serve over rice with roasted vegetables for a complete meal that feels fancier than the effort required.
- Make a double batch if you're having people over, because they go faster than you'd expect.
Pin It These honey sriracha tofu nuggets have become my go-to when I want to prove that plant-based food can be genuinely exciting and craveable. Every time I make them, I remember that friend's surprised face and smile.
Recipe FAQs
- → How do I get tofu extra crispy?
Press the tofu well to remove moisture, coat it evenly with cornstarch and panko, then air fry at a high temperature until golden and crisp.
- → Can I make this dish vegan-friendly?
Yes, substitute honey with maple syrup or agave nectar for a vegan-friendly glaze.
- → What if I don't have an air fryer?
You can bake the tofu nuggets in a preheated oven at 400°F (200°C) for about 20 minutes, turning halfway to crisp both sides.
- → How spicy is the honey-sriracha glaze?
The glaze has a mild to moderate heat that can be adjusted by varying the amount of sriracha used to suit your taste.
- → What sides pair well with these tofu nuggets?
Serve with steamed rice, fresh salad, or as a tasty snack on their own for versatile enjoyment.