Save My roommate burst into the kitchen one evening asking if I could make something finger-food worthy for her game night, and I had exactly one block of tofu and a bottle of sriracha in the pantry. The combination of sweet honey and spicy heat felt like a no-brainer, and within an hour, these golden nuggets were disappearing faster than I could plate them. Everyone kept asking what restaurant I'd ordered from, which made the whole improvised moment feel like a small kitchen victory.
I brought these to a potluck where someone had made the same tired spinach dip, and watching people hover around my plate instead felt oddly satisfying. My friend who claims she doesn't like tofu came back three times, which basically counts as a full endorsement in my book.
Ingredients
- Extra-firm tofu (400g): Press it well before cooking or your nuggets will be soggy instead of crispy, which is the whole point here.
- Cornstarch (2 tbsp): This is what creates that satisfying crunch, so don't skip it or swap it out.
- Panko breadcrumbs (1/2 cup): Regular breadcrumbs work but panko gives you that extra golden, crispy texture.
- Garlic powder (1/2 tsp): Adds savory depth so the glaze doesn't feel one-dimensional.
- Honey (2 tbsp): Use real honey for better flavor, though maple syrup works beautifully if you're keeping things vegan.
- Sriracha (1 1/2 tbsp): Adjust this based on your spice tolerance, remembering that the heat lingers.
- Soy sauce (1 tbsp): Brings umami and saltiness that balances the sweetness perfectly.
- Rice vinegar (1 tsp): A touch of acid brightens the whole glaze and prevents it from tasting cloying.
- Sesame oil (1/2 tsp): Just a drizzle adds that toasty, authentic flavor that makes people ask what your secret is.
Instructions
- Press and cube your tofu:
- Wrap your tofu block in paper towels or a clean kitchen towel and weight it down for at least 10 minutes so it releases moisture. Cut into bite-sized cubes afterward, about 2-3 cm each, and you'll notice how much firmer they feel.
- Coat in the dry mixture:
- Toss your tofu cubes with cornstarch, salt, pepper, and garlic powder in a bowl until every piece gets an even coat. This is the foundation of your crispiness, so take a moment to make sure nothing's left uncoated.
- Bread your nuggets:
- Roll each cube in panko breadcrumbs and press gently so the coating sticks. You'll feel the crunch under your fingers, which is a good sign.
- Prepare your air fryer:
- Heat to 200°C (400°F) and spray the basket with cooking oil so nothing sticks. A light mist is all you need.
- Air fry until golden:
- Arrange tofu nuggets in a single layer and air fry for 15-18 minutes, shaking the basket halfway through so they brown evenly on all sides. You're looking for that deep golden color and a satisfying crunch when you bite one.
- Make the glaze:
- While the nuggets cook, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil in a saucepan over low heat for 2-3 minutes until it smells incredible and thickens slightly. Taste it now and adjust the sriracha if you want it spicier.
- Toss and finish:
- Transfer hot tofu nuggets to a bowl, pour the warm glaze over top, and toss gently until everything's coated. Sprinkle with sesame seeds and spring onions right before serving so they stay fresh and crisp.
Save There's something special about watching someone's face change when they realize tofu can actually taste good and feel good in your mouth. That moment of surprise is worth the extra 10 minutes of pressing time.
Why This Recipe Became My Go-To
I stopped being intimidated by tofu the day I realized it's just a blank canvas waiting for flavor. Once I nailed the texture, everything else fell into place, and now I make these whenever I need something that feels fancy but comes together without stress. The honey-sriracha combination proved to be the kind of flavor profile that works for almost every crowd I serve it to.
The Art of Seasoning Your Glaze
The magic of this dish lives in the glaze, which is why I learned the hard way that balancing sweetness and heat takes a light hand. The first time I dumped in too much sriracha, I had inedible fire on my hands, so now I taste as I go and always err on the side of caution. Remember that the heat from sriracha builds and lingers, so your second bite will feel spicier than your first.
Serving and Storage Tips
These taste best served immediately while the nuggets are still warm and crispy, though they hold up reasonably well for a few hours if you need to prep ahead. I've discovered that tossing them in the glaze right before serving keeps them from getting soggy, and storing the glaze separately is the move if you're not eating right away.
- Serve with steamed rice, roasted vegetables, or just a cold beer and good company.
- Store leftovers in an airtight container for up to 3 days, though reheating in an air fryer brings back some of the crispness that's lost in the fridge.
- The glaze keeps separately in the fridge for about a week, so you can make it ahead and quickly heat it up when you're ready to eat.
Save These nuggets have become my secret weapon for impressing people in the kitchen, and they remind me that sometimes the best dishes are the ones born from happy accidents and whatever you have on hand. Make them once and they'll become a regular request.
Recipe FAQs
- → How do I get the tofu extra crispy?
Press the tofu well to remove excess moisture, then coat evenly with cornstarch and panko breadcrumbs before air frying for a crunchy texture.
- → Can this be made vegan?
Yes, substitute honey with maple syrup or agave nectar to keep the glaze vegan-friendly without sacrificing sweetness.
- → What cooking method works best for these nuggets?
Air frying yields a crisp result with less oil, but you can also shallow fry or bake the nuggets if preferred.
- → How spicy is the glaze?
The glaze has a balanced sweet and spicy flavor from sriracha and honey; adjust sriracha amounts to control heat level.
- → What sides pair well with these tofu bites?
Serve alongside steamed rice, fresh spring rolls, or crisp vegetables for a satisfying snack or appetizer.
- → Are there allergen considerations?
This dish contains soy and gluten unless gluten-free breadcrumbs and soy sauce are used; honey may also be a concern for some diets.