Honey Sriracha Tofu Nuggets

I discovered these honey sriracha tofu nuggets completely by accident one Tuesday evening when I had a block of extra-firm tofu staring at me from the fridge and the urge to make something crispy. My air fryer had been sitting unused for weeks, and I figured if I was going to dust it off, I might as well make something worth remembering. The combination of golden-brown panko coating with a sticky-sweet glaze that hits you with just the right amount of heat became instant comfort food, the kind of thing you make once and then find yourself craving on random afternoons.

I made these for a small dinner party last month, and watching my friend who's basically carnivore go back for a third helping was the kind of validation you don't get often in the kitchen. One guest asked if I'd deep-fried them, and when I said air fryer, she made me promise to send her the recipe. That's when I knew these weren't just a Tuesday night experiment anymore.

Ingredients

• Extra-firm tofu: The pressed kind is non-negotiable here—any softer and you'll end up with mush instead of nuggets. Press it for at least 15 minutes wrapped in a clean kitchen towel with something heavy on top.
• Cornstarch: This is what gives you that crispy exterior that shatters slightly when you bite into it, way better than flour alone.
• Panko breadcrumbs: Regular breadcrumbs get too dense and heavy, but panko stays light and golden.
• Honey and sriracha: Buy decent sriracha if you can—the cheap stuff tastes like red vinegar. And use real honey, not the squeeze bottle kind, it makes a difference in how the glaze coats.
• Sesame oil: Just a touch, because a little goes a long way and it's the secret that makes people ask what makes these taste so good.
• Sesame seeds and spring onions: These aren't just pretty—they add actual flavor and texture that feels intentional.

Instructions

Press your tofu properly:

Wrap the whole block in a clean kitchen towel and place something heavy on top for 15 minutes. This step is boring but absolutely worth it because it's what stands between crispy nuggets and sad tofu.

Cut and coat:

Cut the pressed tofu into roughly 2-3 cm cubes. Toss them in a bowl with cornstarch, salt, pepper, and garlic powder first—this creates the base layer that makes them actually crispy.

The breadcrumb roll:

Gently roll each cube in panko until fully coated. You can be a little rough here because the tofu is sturdy enough to handle it.

Prep the air fryer:

Spray the basket with cooking spray or brush with a bit of oil. This matters more than you'd think for achieving that golden-brown exterior.

Air fry until golden:

Arrange nuggets in a single layer at 200°C for 15-18 minutes, shaking the basket halfway through. You'll hear them getting crispy, and that sound is oddly satisfying.

Make the glaze:

While they're cooking, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat. It should warm through and thicken slightly in just a couple of minutes.

Toss and serve:

Transfer hot nuggets to a bowl, pour the warm glaze over them, and toss gently until everything is coated. The warmth helps the glaze stick.

Finish with garnish:

Sprinkle sesame seeds and sliced spring onions on top right before serving so they stay fresh and add a little crunch.

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There's something satisfying about taking something as humble as a block of tofu and turning it into something that feels special enough to serve at a dinner party. My partner actually asked me to make these again the next week, which almost never happens with the same recipe twice.

Adjusting the Heat

Sriracha heat levels vary wildly between brands, so start with 1 tablespoon and taste the glaze before you commit. I've had guests ask me to tone it down, and I've had others wanting it spicier, so there's no one right answer here. If you're feeding a mixed group, you can always make half the glaze with extra sriracha and keep half mild, then let people choose which side they want.

Vegan and Dietary Variations

Swap honey for maple syrup or agave nectar if you're keeping this vegan—they work beautifully in the glaze and actually add a slightly different flavor that's equally delicious. The rest of the recipe is naturally plant-based, but double-check your panko and soy sauce labels because some brands sneak in hidden gluten or other allergens.

Serving Ideas

I eat these with steamed rice and a simple cucumber salad, but they're also fantastic as a snack straight from the air fryer while you're standing in the kitchen, or packed into a lunch box the next day. They reheat surprisingly well in the air fryer if you have leftovers, though honestly there rarely are any.

• Serve with a cold sauce like ranch or ginger mayo for dipping if you want to give people options.
• Try them tucked into a lettuce wrap or on top of a salad for something lighter.
• Make a double batch and freeze the coated nuggets before air frying for an easy meal prep situation.

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These nuggets have become my go-to dish when I want to cook something that feels fancy but isn't stressful. There's something nice about feeding people something unexpected and watching them realize tofu doesn't have to be boring.

Common Questions

→ What type of tofu works best for these nuggets?

Extra-firm tofu is ideal as it holds shape well during cooking and crisps nicely in the air fryer.

→ Can I make these nuggets vegan?

Yes, substitute honey with maple syrup or agave nectar to keep the glaze vegan-friendly.

→ How do I adjust the spice level of the glaze?

Adjust the amount of sriracha sauce according to your preferred heat level.

→ What cooking method is used to achieve the crispy texture?

The tofu cubes are air fried, allowing them to become golden and crisp without deep frying.

→ Can I bake the nuggets instead of air frying?

Yes, baking at a high temperature until crisp will also work, though air frying typically yields a lighter crunch.