Honey Sriracha Tofu Nuggets (Printable)

Golden tofu bites tossed in a sweet-spicy honey-sriracha glaze, crisped to perfection for a flavorful snack.

# 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 - Cooking spray or 1 tbsp neutral oil

→ Honey Sriracha Glaze

08 - 2 tbsp honey
09 - 1 1/2 tbsp sriracha sauce (adjust to taste)
10 - 1 tbsp soy sauce
11 - 1 tsp rice vinegar
12 - 1/2 tsp sesame oil

→ Garnish (optional)

13 - 1 tbsp sesame seeds
14 - 2 spring onions, thinly sliced

# Step-by-Step:

01 - Cut the pressed tofu into 1-inch cubes.
02 - In a bowl, toss tofu cubes with cornstarch, salt, black pepper, and garlic powder until evenly coated.
03 - Roll each tofu cube in panko breadcrumbs to coat thoroughly.
04 - Preheat air fryer to 400°F and spray the basket with cooking spray or brush with oil.
05 - Place tofu nuggets in a single layer in the basket and air fry for 15-18 minutes, shaking halfway through, until golden and crisp.
06 - In a small saucepan over low heat, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil until warm and slightly thickened, about 2-3 minutes.
07 - Transfer cooked tofu nuggets to a large bowl; pour the warm glaze over and toss to coat evenly.
08 - Sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Expert Advice:

01 -
  • They're crispy outside with a tender center, no weird spongy texture that sometimes happens with tofu.
  • The glaze tastes like it came from a restaurant kitchen, but you made it in about three minutes.
  • Perfect for feeding people who say they don't like tofu, because they genuinely won't believe that's what they're eating.
02 -
  • Pressing the tofu isn't optional—I learned this the hard way when I skipped it and ended up with soggy nuggets that fell apart.
  • The glaze needs to be warm when you toss the nuggets, because cold glaze just slides off instead of clinging to the coating.
03 -
  • If your tofu is falling apart during cooking, you didn't press it enough—trust me, I've been there, and it's worth doing right the first time.
  • Keep an eye on the glaze so it doesn't reduce too much and become cloyingly thick, just warm and slightly thickened is the sweet spot.
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