Pin This I discovered these nuggets by accident on a Tuesday evening when my air fryer arrived and I was too eager to wait for a proper meal. Tofu had always felt like a side character in my kitchen, something virtuous but uninspiring, until I realized it could be crispy and golden on the outside while staying tender within. The honey-sriracha glaze came about because I was standing in front of my pantry trying to use what I had, and somehow the sweet heat combination just clicked. Now they're the first thing people ask me to make.
I made these for a game night last spring and watched my friend Marcus, who'd never voluntarily eaten tofu, eat seven of them before asking what they were. His surprise was the best part—the moment he realized he'd been enjoying something he thought he wouldn't like. That's when I knew the recipe was worth keeping.
Ingredients
- Extra-firm tofu (400g): This is the foundation—pressing out the water is non-negotiable or you'll end up with soggy centers, not the crispy nuggets you want.
- Cornstarch (2 tbsp): The secret to that extra crispy coating; it fries up better than flour alone.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season generously at this stage because the coating is your chance to build flavor before the glaze arrives.
- Garlic powder (1/2 tsp): It deepens in the air fryer heat and keeps the savory profile interesting.
- Panko breadcrumbs (1/2 cup): The larger flakes stay crunchier longer than regular breadcrumbs.
- Honey and sriracha (2 tbsp and 1 1/2 tbsp): These are the stars—adjust sriracha down if you like things mild, up if you want real heat.
- Soy sauce, rice vinegar, and sesame oil (1 tbsp, 1 tsp, 1/2 tsp): Together they balance the honey's sweetness and add umami depth that makes you crave more.
- Sesame seeds and spring onions (optional garnish): Worth doing—the textural contrast and fresh onion brightness complete the dish.
Instructions
- Press your tofu like you mean it:
- Wrap the block in a clean kitchen towel and weight it down with something heavy for at least 15 minutes. The drier it is, the crispier your nuggets will be.
- Cut and season with intention:
- Slice into 2–3 cm cubes—they should feel substantial in your hand. Toss them in the cornstarch mixture until every surface is coated; this is what creates the crust.
- Breadcrumb coating that sticks:
- The cornstarch underneath helps the panko adhere; roll each cube slowly and press gently so the crumbs really hold on during air frying.
- Prepare and preheat:
- Get your air fryer to 200°C (400°F) and give it a light spray of cooking spray. A hot basket means crisper bottoms.
- Air fry until golden:
- Arrange nuggets in a single layer without crowding, then fry for 15–18 minutes. Shake the basket halfway through—this helps them brown evenly on all sides.
- Make the glaze while they cook:
- Whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat for 2–3 minutes. You're not trying to reduce it to nothing, just warm it through and let the flavors marry.
- Toss and coat:
- Transfer hot tofu nuggets to a bowl, pour warm glaze over, and toss gently until every piece is glossy and coated. The warmth helps the glaze cling better.
- Garnish and serve immediately:
- Sprinkle with sesame seeds and spring onions right before serving so the seeds stay crunchy and the onions stay bright.
Pin This There was a moment last month when my niece, who's usually suspicious of anything green or healthy-sounding, asked if she could help make these. Watching her press the tofu and roll each nugget in breadcrumbs with such focus, then seeing her face light up when she bit into the finished product—that's when I realized this recipe does more than feed people, it brings them into the kitchen.
Why Air Frying Makes All the Difference
An air fryer circulates heat so aggressively that you get that fried texture without needing oil—though honestly, the panko crisps up so well you forget you're not deep-frying. The basket shaking is important because it ensures every side gets equal heat. If you don't have an air fryer, you can bake these at 200°C for 20–25 minutes on a lined sheet, though the crust won't be quite as shattery.
Building Your Glaze to Taste
The ratio I give you is a good starting point, but your palate is the real guide. Some people love more honey for a candied finish; others want the sriracha heat to dominate. I've learned to always taste a tiny spoonful of the warm glaze before committing it to the nuggets—it takes 30 seconds and saves potential disappointment. The rice vinegar is quietly essential because it cuts through the sweetness and prevents the glaze from feeling cloying.
Serving and Storage Ideas
These shine as a party snack because they're bite-sized and finger-friendly, but they're equally good over steamed rice as a light main course or tucked into lettuce wraps for something cooler. Best eaten right after glazing while the contrast between crispy coating and soft center is most pronounced. These don't reheat beautifully—the coating softens—so make them fresh or accept they'll be more tender the next day.
- Serve with a cold sauce on the side like sriracha mayo or ranch if you want people to dip rather than fully coat.
- Make the tofu nuggets ahead and store them unglazed; the glaze comes together in three minutes whenever you need it.
- Double the batch and freeze the cooked, unglazed nuggets—they'll air fry again in just 8–10 minutes.
Pin This These nuggets taught me that sometimes the best dishes come from curiosity and willingness to experiment with ingredients you weren't sure about. Once you make them, they'll be back on your table again and again.
Recipe FAQs
- → How do I ensure the tofu gets crispy?
Press the tofu well to remove excess moisture, coat evenly with cornstarch and panko, and air fry at 200°C until golden and crisp, shaking halfway through.
- → Can I make the glaze less spicy?
Adjust the amount of sriracha sauce to taste, reducing it for a milder sweetness or omitting it for no heat.
- → Is there a vegan alternative to honey in the glaze?
Yes, you can substitute honey with maple syrup or agave nectar for a plant-based option without compromising sweetness.
- → What side dishes pair well with these tofu bites?
Steamed rice or fresh vegetable salads complement the bold flavors and create a balanced meal.
- → Can I bake instead of air frying?
Yes, bake at 200°C on a greased tray for 20–25 minutes, flipping halfway to achieve a crispy texture.