Pin It The first time I made these, I was standing in my kitchen on a Thursday evening, frustrated that my go-to appetizer had gotten old. I'd seen sriracha and honey sitting next to each other on the shelf for weeks, and something just clicked—what if I combined them? Twenty minutes later, I pulled golden, crispy nuggets from the air fryer and tossed them in this glossy, amber glaze. My roommate walked in mid-taste and didn't say anything, just kept reaching for more. That's when I knew I'd stumbled onto something.
I brought these to a friend's dinner party last spring, and they disappeared before the main course came out. Someone asked for the recipe, and I realized I'd been keeping it to myself like a secret. Now I make them whenever I need to feel like I've actually put thought into something, even though the whole process is embarrassingly simple.
Ingredients
- Extra-firm tofu: This is the workhorse—pressing it properly removes excess water so it actually gets crispy and holds the coating.
- Cornstarch: The unsung hero that creates that satisfying crunch; regular flour won't give you the same shattery texture.
- Panko breadcrumbs: Larger and airier than standard breadcrumbs, so they fry up golden and stay crispy even after the glaze.
- Honey and sriracha: These balance each other perfectly—the heat pushes back against the sweetness, and vice versa.
- Sesame oil: Just a touch adds that toasted, nutty depth that makes people ask what your secret ingredient is.
Instructions
- Press your tofu like your life depends on it:
- Wrap the block in paper towels or a clean cloth and place it on a plate. Weight it down with something heavy—cans, a cast iron skillet, whatever—for at least 15 minutes. The drier it is, the crispier it gets.
- Cut and coat with the dry mixture:
- Cut into roughly 1-inch cubes, then toss with cornstarch, salt, pepper, and garlic powder until everything looks dusty and evenly covered. This coating is what makes them crunch.
- Roll in panko like you're getting them ready for a photo shoot:
- The panko needs to stick, so make sure your tofu is really coated with the cornstarch mixture first. Press gently as you roll so the breadcrumbs adhere.
- Air fry until they're golden and impossible to resist:
- Spray the basket, arrange nuggets in a single layer without crowding, and set the temperature to 200°C (400°F). Shake the basket halfway through so they cook evenly. They'll be done in 15 to 18 minutes when they're deep golden and make a crispy sound when you tap them.
- Make the glaze while they cook:
- Whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat. Stir constantly for 2 to 3 minutes until it's warm, slightly thicker, and smells like something you'd want to drench everything in.
- Toss everything together:
- Transfer the hot nuggets to a bowl and pour the warm glaze over them. Toss gently but thoroughly so every piece gets coated in that glossy, spicy-sweet sauce.
Pin It There's something about feeding people food that surprised them that feels like a small victory. These nuggets are that—they look fancy enough to impress, taste bold enough to be memorable, and require just enough effort to feel intentional without being stressful.
Customizing Your Heat Level
Sriracha is personal. Some people think a tablespoon and a half is a gentle warm-up, while others consider that full-on fire. Taste the glaze as you're making it and adjust the sriracha to your threshold. If you go too far, a drizzle more honey smooths it out. I once made a batch so hot I could barely eat it, and I learned to respect my mouth's limits.
Why the Air Fryer Works So Well
An air fryer does something special with that panko coating—it circulates heat so aggressively that the breadcrumbs go crispy all over without any deep frying. You could bake these in a regular oven at 200°C for about 20 minutes, turning halfway through, but they won't have quite the same shattery texture. The air fryer is faster, cleaner, and honestly makes better nuggets.
Serving Ideas and Storage
Serve them hot with steamed rice, on a bed of greens, alongside dipping sauces, or just on their own as the star. They're equally good as a party snack, a quick dinner, or lunch the next day straight from the fridge. They keep in an airtight container for three days, though they taste best within the first day while the coating still has some snap to it.
- For meal prep, cook the nuggets but wait to add the glaze until serving so they stay crispier longer.
- Double or triple the glaze recipe if you like lots of sauce—it's good enough to drink, honestly.
- Leftover glaze works on roasted vegetables, grilled chicken, or drizzled over rice bowls.
Pin It These nuggets prove that simple ingredients in the right combination are all you need. Make them once, and they'll become a regular rotation in your kitchen.
Recipe Q&A
- → How do I achieve extra crispiness on tofu nuggets?
Press the tofu to remove excess moisture before coating it with cornstarch and panko breadcrumbs. Air frying at a high temperature helps create a golden, crispy exterior.
- → Can I make these nuggets vegan-friendly?
Yes, substitute honey with maple syrup or agave nectar to keep the glaze vegan-friendly without losing sweetness.
- → What can I serve alongside these tofu nuggets?
They pair well with steamed rice, fresh salads, or dipping sauces to complement their sweet-spicy glaze.
- → Is air frying necessary for this dish?
While air frying provides a crispy texture with less oil, you can also bake or shallow-fry the tofu nuggets as alternatives.
- → How can I adjust the spice level of the glaze?
Modify the amount of sriracha sauce used in the glaze according to your preferred heat intensity.