Save to Pinterest I discovered these honey sriracha tofu nuggets by accident one weeknight when I had leftover pressed tofu and an inexplicable craving for something crispy and sticky at the same time. My air fryer had been gathering dust, so I figured why not resurrect it for this experiment. The first batch came out golden and snappier than I expected, and when I tossed them in that warm, glossy glaze, something clicked—this wasn't just tofu pretending to be chicken wings. It was its own thing, bold and unafraid.
I made a double batch for my roommate's birthday gathering, nervous that serving tofu appetizers to her meat-loving friends might land flat. Instead, people stood around the kitchen asking for the recipe, scraping the last bits of glaze from the bowl. That's when I realized this dish had crossed over—it wasn't about being vegetarian or vegan anymore, just genuinely delicious.
Ingredients
- Extra-firm tofu (400g): Press it thoroughly beforehand—any excess moisture sabotages the crispness you're after, and trust me, patience here pays off.
- Cornstarch (2 tbsp): This is your secret to that shattery exterior; it fries up faster and crispier than flour ever could.
- Panko breadcrumbs (1/2 cup): The airy texture matters—regular breadcrumbs compress too much and turn dense instead of golden.
- Honey (2 tbsp): Use decent honey if you can; cheap stuff doesn't emulsify as smoothly into the glaze.
- Sriracha sauce (1 1/2 tbsp): Start here and taste as you go—sriracha brands vary wildly in heat, and nobody wants a surprise fire in their mouth unless they signed up for it.
- Soy sauce (1 tbsp): The umami backbone that ties the whole glaze together; don't skimp on quality.
- Rice vinegar (1 tsp): A tiny amount cuts through the richness and keeps the glaze from feeling one-note.
- Sesame oil (1/2 tsp): Just a whisper—it's potent and should float on top as a finishing note, not overwhelm.
Instructions
- Press your tofu like you mean it:
- Pat the block dry, wrap it in a clean kitchen towel, and set something heavy on top for at least 15 minutes. The drier it is, the crispier it becomes.
- Cut and season:
- Slice into 2–3 cm cubes, then toss with cornstarch, salt, pepper, and garlic powder until everything's evenly coated in a light powder.
- Bread them with intention:
- Roll each piece gently in panko, pressing slightly so the breadcrumbs stick without crushing. A light touch gives you a delicate crust.
- Air fry to golden:
- Preheat to 200°C, spray the basket well, arrange nuggets in a single layer, and fry for 15–18 minutes, shaking the basket halfway through. You're looking for a deep golden color and an audible crunch when you bite one.
- Make the glaze while they cook:
- Whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil over low heat for 2–3 minutes until it's warm and slightly thickened. Don't let it boil.
- Toss and coat:
- Transfer the hot nuggets to a bowl, pour the warm glaze over them, and toss gently so every piece is glossy and clinging to flavor.
- Finish strong:
- Sprinkle sesame seeds and spring onions on top, then serve while everything's still warm and the nuggets are at peak crispness.
Save to Pinterest There's a moment when you bite into these and the exterior shatters, and you realize tofu isn't the enemy—bad technique is. These nuggets proved that to me in the most delicious way possible.
Flavor Balance and Adjustments
The magic of this dish lives in the balance between heat and sweetness. If you like things mild, dial back the sriracha to 1 tablespoon and let the honey shine through. If you want to set your mouth on fire, add up to 2 tablespoons and maybe a pinch of cayenne. The soy sauce and vinegar are there to keep everything from becoming a one-dimensional sugar bomb, so don't skip them even if you're making substitutions elsewhere.
Variations Worth Trying
Swap the honey for maple syrup or agave if you're vegan, and the glaze shifts subtly—maple brings an earthier undertone, while agave stays closer to pure sweetness. You can also play with the coating: sesame seeds mixed into the panko, a touch of ginger powder in the seasoning blend, or even a sprinkle of crushed peanuts over the finished dish. Some nights I've added a tablespoon of lime juice to the glaze for brightness, and it transforms the whole thing into something more summery.
Serving Ideas and Storage
These shine as an appetizer at a dinner party, a protein-packed snack with tea, or even tossed into a grain bowl for lunch the next day. The best part is how they stay good for days if you store the nuggets and glaze separately—reheat them both gently before tossing together so you don't lose the crispness. They also freeze beautifully uncoated, so you can air fry a fresh batch whenever hunger strikes.
- Serve alongside steamed rice, cucumber salad, or greens for a more substantial meal.
- Drizzle extra glaze on the side for dipping if people want more sticky heat.
- Store covered in the fridge for up to three days, keeping glaze separate until you're ready to eat.
Save to Pinterest These nuggets reminded me that tofu deserves respect and creativity, not apology. Make them once and they'll become a regular rotation in your kitchen.
Recipe Questions & Answers
- → How do I achieve crispy tofu nuggets?
Press the tofu to remove excess moisture, then coat evenly with cornstarch and panko breadcrumbs before air frying until golden and crisp.
- → Can I adjust the spice level?
Yes, modify the amount of sriracha sauce in the glaze according to your preferred heat intensity.
- → What’s a good alternative to honey for a vegan option?
Use maple syrup or agave nectar to maintain sweetness without animal products.
- → Which cooking method works best for tofu nuggets?
Air frying provides a crispy texture without excess oil, but baking is a suitable alternative.
- → How should I serve these tofu nuggets?
Serve immediately garnished with sesame seeds and spring onions, accompanied by steamed rice or as a flavorful snack.