Save I discovered these nuggets by accident, honestly. A friend was visiting on a quiet Tuesday evening, and I had a block of tofu and a jar of sriracha sitting on the shelf. Instead of ordering takeout like usual, I started cutting and coating, half-experimenting, half-hoping something delicious would happen. Twenty minutes later, golden nuggets came out of the air fryer, glossy with a honey-sriracha glaze that somehow tasted both comforting and exciting. My friend grabbed three before I'd even plated them. Now I make them whenever I want that perfect balance of crispy, sweet, spicy, and unexpectedly satisfying.
The first time I made these for a dinner party, I was nervous. Vegetarian guests, meat-eating guests, and me trying to prove that tofu could be the star of the table. When people reached for thirds and asked for the recipe, I realized this wasn't just a snack—it was the moment someone at my table stopped seeing tofu as boring and started seeing it as genuinely crave-worthy.
Ingredients
- Extra-firm tofu: Pressing it dry is non-negotiable if you want that crispy exterior; it's worth the 10 minutes of patience.
- Cornstarch: This is what makes the coating shatter-crisp and golden, way better than flour alone.
- Panko breadcrumbs: The larger flakes create that satisfying texture that regular breadcrumbs just can't match.
- Honey: Adds sweetness and helps the glaze stick and thicken beautifully as it cools slightly.
- Sriracha sauce: The heat level varies by brand, so start with less and taste as you go—you can always add more.
- Soy sauce: Brings umami depth that makes the whole dish feel savory and complete.
- Rice vinegar: A touch of brightness that cuts through the richness and keeps everything balanced.
- Sesame oil: Just half a teaspoon, but it's the secret that makes people ask what makes this taste so good.
Instructions
- Press and cut your tofu:
- Wrap the block in paper towels, weight it down for 10 minutes, then cut into bite-sized cubes. This step determines everything—wet tofu won't crisp up, so don't skip it.
- Season the tofu:
- Toss cubes with cornstarch, salt, pepper, and garlic powder until every piece is evenly coated. The cornstarch is crucial for that golden crunch.
- Coat in breadcrumbs:
- Roll each cube in panko, pressing gently so it adheres. A little moisture helps the coating stick, so don't wipe the tofu completely dry.
- Prepare your air fryer:
- Heat to 200°C and spray the basket lightly with oil. This prevents sticking and helps with browning.
- Air fry until golden:
- Place nuggets in a single layer and cook for 15–18 minutes, shaking halfway through. You want them dark golden and crispy, not pale.
- Make the glaze:
- While tofu cooks, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil over low heat for 2–3 minutes. It should smell incredible and look slightly glossy.
- Toss and coat:
- Transfer hot nuggets to a bowl, pour warm glaze over, and toss gently but thoroughly. The heat helps the glaze cling and flavors meld.
- Garnish and serve:
- Scatter sesame seeds and sliced spring onions on top, then serve immediately while everything is still warm and crispy.
Save There's a moment that always happens when I serve these—that split second before someone takes the first bite, and then their face changes. The crunch, the sweetness, the heat, the way the sesame seeds add this subtle nuttiness. That's when I know I've made something that feels both comforting and a little bit adventurous at the same time.
Why Air Frying Works Here
Air fryers are perfect for this because they circulate hot air around each nugget, creating that crispy-all-over texture without any deep frying or babysitting. The basket shakes easily halfway through, and you get restaurant-quality results without the oil splatters or the smell lingering in your clothes for days. I've tried pan-frying these, and the air fryer version is honestly better—less grease, more consistent crispness, and way less mess.
Building Flavor Layers
What makes this dish sing is the way each component plays a different role. The cornstarch coating gives you texture, the garlic powder adds savory notes underneath, and then the glaze comes on top with its sweet-spicy-umami punch. It's layered in a way that keeps your mouth interested from the first bite to the last, and nothing feels one-dimensional or flat.
Customizing for Your Crowd
These are endlessly flexible once you understand the base formula. I've made them for friends with different heat tolerances, dietary restrictions, and flavor preferences, and every version has felt right.
- For less spice, reduce the sriracha and add a splash more soy sauce for depth instead.
- For a vegan version, swap honey for maple syrup or agave nectar without changing anything else.
- If you want them richer, brush with a tiny bit of sesame oil before serving instead of spraying with cooking spray.
Save These nuggets have become my go-to when I want to cook something that feels a little special without the stress. They're the kind of dish that reminds you why cooking from scratch is worth your time.
Recipe Questions
- → What type of tofu works best?
Extra-firm tofu is recommended to hold shape and achieve a crispy texture when air fried.
- → Can I adjust the spice level?
Yes, vary the amount of sriracha in the glaze to suit your preferred heat level.
- → Is air frying necessary?
Air frying ensures a crispy coating with less oil, but these tofu nuggets can also be baked or shallow fried.
- → How do I make it vegan-friendly?
Replace honey with maple syrup or agave nectar to suit vegan diets without compromising sweetness.
- → What sides pair well with these nuggets?
Steamed rice, fresh salads, or dipping sauces complement the sweet and spicy tofu nuggets nicely.