Honey Sriracha Tofu Nuggets (Printable)

Crispy golden tofu bites tossed in a sweet and spicy honey-sriracha glaze.

# What You’ll 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

13 - 1 tbsp sesame seeds
14 - 2 spring onions, thinly sliced

# How To Make:

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 coat thoroughly.
04 - Preheat the air fryer to 400°F. Spray the basket with cooking spray or brush with oil.
05 - Arrange tofu nuggets in a single layer in the air fryer basket. Air fry for 15–18 minutes, shaking halfway through until golden and crisp.
06 - In a small saucepan over low heat, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil until warm and slightly thickened, about 2–3 minutes.
07 - Transfer 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 Suggestions:

01 -
  • They're legitimately crispy on the outside and tender within, with zero fuss or deep frying required.
  • The honey-sriracha glaze strikes that perfect balance between sweet and spicy that keeps you reaching for one more.
  • Ready in 40 minutes flat, making them ideal for unexpected guests or when you want something more exciting than usual snacks.
  • Completely vegetarian and easily adaptable if someone at your table has different dietary needs.
02 -
  • Cold or room-temperature tofu nuggets lose their appeal fast—the crispiness fades and the whole thing becomes less exciting, so plan to serve them right away.
  • If your panko coating seems to be flaking off before cooking, your tofu wasn't pressed thoroughly enough; even five extra minutes of pressing makes a difference.
  • The glaze temperature matters—if you pour cold glaze over hot nuggets, they'll lose their crispiness faster, so keep it warm until the moment you toss.
03 -
  • Don't skip pressing your tofu—I learned this the hard way after my first batch fell apart, and now I'm evangelical about it.
  • Keep your glaze warm but not boiling; it should be pourable and glossy, never thick or crystallized.
  • If you're meal-prepping, coat the tofu and breadcrumbs ahead of time, refrigerate, and air fry just before you plan to eat—this preserves the crispiness perfectly.
Go Back