Pin it My air fryer had been collecting dust for weeks until my roommate challenged me to make something crispy that wasn't fried chicken. I grabbed some extra-firm tofu from the fridge, remembered a honey-sriracha combination I'd loved at a restaurant, and decided to experiment. Twenty minutes later, I was biting into these golden, crunchy nuggets with a glaze that was somehow both sweet and fiery, and suddenly that air fryer became my kitchen hero.
I made a double batch for a game night last month, worried they wouldn't hold up while people mingled. Instead, they disappeared within fifteen minutes, and three people asked for the recipe before dessert even happened. That's when I realized these nuggets had moved beyond snack territory into something special.
Ingredients
- Extra-firm tofu (400 g): Pressing it thoroughly is non-negotiable—wrap it in a clean kitchen towel and let it sit under a heavy pan for at least 15 minutes so the nuggets actually crisp up instead of steaming.
- Cornstarch (2 tbsp): This is your secret weapon for that shattering, golden exterior; regular flour won't give you the same crunch.
- Panko breadcrumbs (1/2 cup): The larger flakes stay crispier longer than regular breadcrumbs, and they catch the air fryer's heat beautifully.
- Honey (2 tbsp): It dissolves into the glaze and creates that glossy finish while rounding out the sriracha's heat.
- Sriracha (1 1/2 tbsp): Start here and taste as you go—sriracha brands vary wildly in spice level, and you want this to excite, not overwhelm.
- Soy sauce (1 tbsp): The umami backbone that makes the whole glaze feel complete and savory.
- Rice vinegar and sesame oil (1 tsp each): Rice vinegar adds a subtle brightness that cuts through the sweetness, while sesame oil brings a nutty depth.
Instructions
- Press and prep your tofu:
- Cut your pressed tofu into roughly 1-inch cubes—they don't need to be perfect, just consistent so they cook evenly. Pressing is the step people skip and then wonder why their nuggets came out soft; don't be that person.
- Season and coat with the dry mix:
- Toss your cubes in a bowl with cornstarch, salt, pepper, and garlic powder, making sure each piece gets a thin, even coating. This is the foundation of your crunch, so don't rush it.
- Roll in breadcrumbs:
- Working one at a time, roll each seasoned cube in panko until fully coated, pressing gently so it adheres. You want a light golden coating, not a thick shell.
- Prep your air fryer:
- Heat to 200°C (400°F) and lightly spray the basket with cooking spray or brush it with neutral oil. A dry basket leads to sticking; a well-oiled basket leads to golden success.
- Cook until golden:
- Arrange nuggets in a single layer and air fry for 15–18 minutes, shaking the basket halfway through. You'll know they're done when they sound hollow when tapped and look deep golden, not pale brown.
- Build the glaze:
- While the tofu cooks, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat until warm and slightly thickened. Taste it on a spoon—this is your chance to adjust the balance.
- Toss and finish:
- Transfer hot nuggets to a bowl, pour warm glaze over top, and toss gently to coat. The residual heat will help the glaze stick and warm through.
- Garnish and serve:
- Sprinkle with sesame seeds and sliced spring onions for color and freshness. Serve immediately while everything is still warm and crispy.
Pin it The best part happened when someone who swore they didn't like tofu tried one and seemed genuinely shocked at how good it tasted. That's the real magic of this recipe—it transforms something people are skeptical about into something undeniably delicious.
Adapting the Glaze to Your Taste
The beauty of this recipe is that the glaze is completely customizable. Love it sweeter? Add another teaspoon of honey. Want more heat? Increase the sriracha by half a tablespoon and taste your way there. I've made it with ginger-sriracha for a sharper kick, and it works beautifully. The core formula stays the same, but your preferences should always drive the final flavor.
Serving Ideas and Pairings
These nuggets are ridiculously versatile—serve them as an appetizer with a cold beer or sparkling water, or use them as a protein over steamed jasmine rice for a quick dinner. I've thrown them into grain bowls with pickled vegetables and avocado, and I've paired them with a simple slaw when I wanted something lighter. They also work cold the next day, though they're genuinely best eaten fresh and hot.
Make-Ahead and Storage Tips
You can press your tofu and prepare the nuggets through the breadcrumbing step up to 4 hours ahead, storing them covered in the fridge until you're ready to air fry. The glaze comes together in minutes while the tofu cooks, so there's no need to make it in advance. Leftovers keep in an airtight container in the fridge for up to 3 days, though they're best reheated in the air fryer for 5 minutes to restore the crispness.
- Freezing the breaded nuggets before cooking gives you the option of air frying them straight from frozen with just a few extra minutes.
- Make the glaze in bigger batches and store it in a jar in the fridge so you can quickly use it on other proteins or vegetables.
- Room temperature nuggets lose their appeal, so always serve them hot and let people eat them immediately after tossing with the glaze.
Pin it These nuggets have become my answer to those moments when I want something that feels indulgent and restaurant-quality but takes almost no time. They're proof that tofu deserves a place at your table, not as an afterthought, but as the star of the show.
Recipe FAQs
- → How do I get the tofu extra crispy?
Press the tofu well to remove excess moisture and coat evenly with cornstarch and panko crumbs before air frying at high heat for a crunchy crust.
- → Can I make this without an air fryer?
Yes, bake in a preheated oven at 200°C (400°F) on a greased tray, flipping halfway to achieve crispiness, or shallow fry in oil until golden.
- → How can I adjust the spiciness level?
Modify the amount of sriracha in the glaze to suit your preferred heat; reduce for milder flavor or increase for more spice.
- → What vegan alternatives can replace honey?
Use maple syrup or agave nectar as plant-based sweeteners to maintain the glaze's sweetness without animal products.
- → What dishes pair well with these tofu nuggets?
Serve alongside steamed rice, fresh salads, or dipping sauces for a balanced snack or appetizer experience.