Honey Sriracha Tofu Nuggets (Printer-friendly)

Crispy tofu bites tossed in a sweet, spicy honey-sriracha glaze for a flavorful snack or appetizer.

# What You 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
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

# Steps:

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 ensure a full coating.
04 - Preheat the air fryer to 400°F and lightly grease the basket with cooking spray or oil.
05 - Arrange tofu cubes in a single layer in the basket. Air fry for 15 to 18 minutes, shaking or flipping halfway through, until golden and crisp.
06 - While tofu cooks, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat. Whisk until warm and slightly thickened, about 2 to 3 minutes.
07 - Transfer cooked tofu nuggets to a large bowl. Pour the warm glaze over and toss gently to coat evenly.
08 - Sprinkle with sesame seeds and sliced spring onions. Serve immediately.

# Top Tips:

01 -
  • They're ready in 40 minutes and require almost no skill, just a little patience while pressing the tofu.
  • The glaze is genuinely addictive—sweet heat that makes you want to eat the whole batch before anyone else gets to it.
  • Air fryer magic means crispy outside, tender inside, with barely any oil involved.
02 -
  • Pressed tofu is non-negotiable—I learned this the hard way when soggy nuggets turned into mush in the air fryer.
  • The glaze thickens as it cools, so if you drizzle it too early or let it sit too long, adjust by warming it again or thinning it with a splash of rice vinegar.
  • Serve immediately after tossing; waiting even 10 minutes lets them lose that crispy edge, though they're still delicious cold the next day.
03 -
  • If you can't find panko, regular breadcrumbs work but won't be quite as crispy—pulse them with your fingers to make them coarser.
  • For a vegan version, swap honey for maple syrup or agave in the glaze and it tastes just as good.
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