Honey Sriracha Tofu Nuggets

I discovered these nuggets by accident, really—my roommate had brought over sriracha and I had a block of tofu sitting in my fridge, and somehow we ended up creating something so craveable that I now make them whenever friends drop by. The sweet heat of the glaze against the crispy, golden exterior reminds me of those late-night kitchen experiments that somehow turn into classics. There's something deeply satisfying about biting into something crunchy and getting hit with that warm, spicy-sweet punch of honey and sriracha all at once.

I'll never forget serving these at a dinner party where I had one vegetarian guest I was genuinely worried about disappointing. When she took that first bite and her eyes lit up, saying she'd never had tofu taste like *this*, it hit different—it wasn't just about feeding people, it was about showing them something they didn't know they were missing. That moment taught me these little nuggets were special enough to anchor an entire meal around.

Ingredients

• Extra-firm tofu (400g): This is non-negotiable—soft tofu will fall apart in the air fryer, and you need that sturdy base to get the contrast between crispy exterior and creamy center. Press it well beforehand; I usually wrap it in a clean kitchen towel and set something heavy on top for 15 minutes.
• Cornstarch (2 tbsp): This is your secret weapon for crispiness, working alongside the panko to create that satisfying crunch that makes these addictive.
• Panko breadcrumbs (1/2 cup): Panko's larger flakes crisp up better than regular breadcrumbs and won't turn soggy, which makes all the difference when you toss them in that warm glaze.
• Honey (2 tbsp): The sweetness that balances the sriracha heat; if you want it vegan, maple syrup or agave work beautifully and bring their own subtle flavor.
• Sriracha sauce (1 1/2 tbsp): Start here, but taste as you go—some bottles are milder, some are genuinely fierce, and you're the only one who knows your spice tolerance.
• Soy sauce (1 tbsp): Adds umami depth that makes the glaze taste more complex than it has any right to.
• Rice vinegar (1 tsp): A bright note that cuts through the richness and prevents the glaze from feeling cloying.
• Sesame oil (1/2 tsp): Just a touch, but it brings a warm, toasty finish that ties everything together.

Instructions

Press and cube your tofu:

Cut your pressed tofu into 2–3 cm cubes—aim for consistency so they cook evenly. I find it helpful to slice it into thick rectangles first, then cut those into cubes; it feels less chaotic than trying to dice it all at once.

Coat in the seasoning mixture:

Toss your cubes with cornstarch, salt, pepper, and garlic powder until every surface is covered. This coating is what transforms plain tofu into something with real texture and flavor.

Roll in panko:

Work each cube through the panko, pressing gently so the breadcrumbs actually stick rather than just dusting off. A light misting with cooking spray on the panko helps it adhere even better.

Prep your air fryer:

Preheat to 200°C (400°F) and give the basket a good spray with cooking spray or brush with oil. This step keeps them from sticking and ensures that golden, crispy finish.

Air fry until golden:

Arrange nuggets in a single layer and cook for 15–18 minutes, shaking the basket halfway through to ensure even browning. You're looking for that deep golden color on all sides—it should look genuinely appetizing.

Make your glaze:

While the nuggets cook, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat. Warm it gently for 2–3 minutes until it's smooth and slightly thickened—don't let it bubble vigorously or the honey can crystallize.

Toss and coat:

Transfer your hot nuggets to a large bowl and pour the warm glaze over them while they're still steaming. Toss gently but thoroughly so every piece gets that glossy coating.

Finish and serve:

Scatter sesame seeds and fresh spring onions over the top and serve immediately while everything's still warm and crispy.

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There's this quiet satisfaction in making something people didn't expect to love, especially when it challenges what they thought they knew about tofu. These nuggets have a way of converting skeptics, turning a simple appetizer into a conversation starter that somehow always leads to someone asking for the recipe.

Why the Air Fryer Makes All the Difference

An air fryer gives you that fried-food crunch without the oil-splatter drama or the guilt that comes with deep frying. The circulating hot air crisps the panko evenly and quickly, creating a texture that reminds people of proper fried food—except it's much cleaner and far less greasy. If you don't have an air fryer, a regular oven works too; just bake at 200°C for 20–25 minutes, turning halfway through, though you'll lose a tiny bit of that ultra-crispy factor.

Playing with the Glaze

The honey-sriracha combination is just a starting point—I've experimented with swapping in gochujang for deeper spice, adding a splash of lime juice for brightness, or even a touch of peanut butter for richness. The beauty of this recipe is how forgiving it is; the glaze can absorb variations without falling apart. Keep the base ratio (something sweet, something spicy, something savory) and you can honestly make it your own every time.

Serving and Storage Ideas

Serve these as a standalone appetizer, alongside steamed rice for a light meal, or nestled in lettuce cups if you want something fresh and low-carb. I've even tucked them into banh mi sandwiches with pickled vegetables and cilantro, turning an appetizer into something entirely different. Leftovers can be refrigerated for a couple of days, though they're genuinely best eaten fresh and warm.

• Reheat in a 180°C oven for 5 minutes if you want to restore some crispiness before serving.
• Make a double batch on a Sunday afternoon so you've got them ready to go for snacking during the week.
• Pair with sriracha mayo or a cooling cucumber-yogurt dip if people want to customize their own flavor adventure.

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Every time I make these, I'm reminded that tofu gets unfairly stereotyped; treated with the right technique and paired with bold flavors, it becomes something genuinely exciting. These nuggets have a permanent spot in my appetizer rotation, and I hope they find one in yours too.

Recipe FAQs

→ What type of tofu works best?

Extra-firm tofu is ideal as it holds shape well during air frying and gives a crisp texture.

→ Can I bake these instead of air frying?

Yes, bake at 200°C (400°F) for 20-25 minutes, turning halfway to ensure even crispness.

→ How spicy are the nuggets?

The glaze balances sweetness and heat; adjust sriracha amount to suit your spice tolerance.

→ Are there alternatives to honey for glazing?

Maple syrup or agave nectar work well as vegan-friendly sweeteners in the glaze.

→ What dishes pair well with these tofu bites?

They complement steamed rice, salads, or fresh vegetable sides for a balanced meal.