Pin it The first time I made tofu nuggets, I was skeptical—tofu had always felt too soft, too bland, something to tolerate rather than crave. But then a friend brought over a bottle of sriracha she'd been raving about, and I found myself in the kitchen on a lazy Saturday afternoon, thinking maybe I could make something worth eating. The moment those golden nuggets came out of the air fryer and hit the warm glaze, something clicked. The crispy outside, the tender inside, that perfect balance of sweet and spicy—suddenly tofu didn't feel like a compromise anymore.
I served these at a dinner party last spring, mostly as a backup plan since I wasn't sure everyone would be into them. By the time the main course arrived, the platter was empty and someone was asking for the recipe. That's when I knew this wasn't just a random kitchen experiment—it had become the kind of thing people actually ask you to make again.
Ingredients
- Extra-firm tofu (400g): This is non-negotiable—soft or silken tofu will turn to mush. Press it well and you've already won half the battle.
- Cornstarch (2 tbsp): The secret to that satisfying crunch; it creates a crispy coating that panko alone can't achieve.
- Panko breadcrumbs (1/2 cup): Larger crumbs than regular breadcrumbs mean bigger, crunchier texture.
- Garlic powder (1/2 tsp): Adds a subtle savory depth that makes the glaze feel more complex.
- Honey (2 tbsp): Choose a good-quality honey if you can; it makes a real difference in the glaze's flavor.
- Sriracha sauce (1 1/2 tbsp): Start here and adjust—some bottles are hotter than others, so taste as you go.
- Soy sauce (1 tbsp): Use low-sodium if you're watching salt, but don't skip it; it grounds all the other flavors.
- Rice vinegar (1 tsp): A touch of acidity that keeps the glaze from being cloying.
- Sesame oil (1/2 tsp): Just a whisper—this is about aroma and finishing touch, not drowning the dish.
- Sesame seeds and spring onions (optional garnish): They transform the plate from simple to show-stopping with almost no effort.
Instructions
- Press your tofu like you mean it:
- Wrap the block in a clean kitchen towel, place it on a plate, and set something heavy on top—a cast iron skillet or some canned goods work perfectly. Let it sit for at least 10 minutes while you gather everything else. The drier your tofu, the crispier your nuggets will be.
- Cut and coat:
- Chop the pressed tofu into roughly 1-inch cubes, then toss them in a bowl with cornstarch, salt, pepper, and garlic powder until every piece is evenly dusted. This mixture is what gives you that initial crispy layer.
- Breadcrumb armor:
- Roll each cube gently in panko, pressing slightly so the crumbs stick to the starch coating. A light touch matters here—you want them to adhere, not compress the tofu inside.
- Air fryer magic:
- Preheat to 400°F and lightly spray the basket. Arrange nuggets in a single layer without crowding; they need room to get crispy on all sides. Set the timer for 15-18 minutes and shake the basket halfway through.
- Build the glaze while they cook:
- In a small saucepan over low heat, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil together. You're looking for it to warm through and thicken just slightly—watch it so the honey doesn't scorch.
- The toss:
- Once the nuggets are golden and crispy, transfer them to a large bowl and pour the warm glaze over them. Toss gently but thoroughly so every piece gets coated. The warmth of the nuggets will help the glaze cling to the panko.
- Finish and serve:
- Scatter sesame seeds and sliced spring onions on top right before serving. This matters more than it sounds—fresh garnish adds a brightness that cuts through the richness of the glaze.
Pin it There's something deeply satisfying about watching someone's face when they realize tofu can be this good. A friend who'd sworn off it for years took one bite and went quiet, then immediately grabbed another. That small moment—that shift from skepticism to genuine enjoyment—is why I keep making these.
Flavor Building and Balance
The magic of this dish lies in how the four components of the glaze talk to each other. Honey brings sweetness, sriracha brings heat, soy sauce adds umami depth, and rice vinegar cuts through everything with brightness. Together they're more interesting than any single flavor could be alone. When you taste the glaze before coating the nuggets, you're tasting the foundation; once it hits the warm tofu and mingles with the crispy panko, it becomes something richer and more complex.
Making It Your Own
This recipe is a starting point, not a rule. If you love heat, increase the sriracha and maybe add a pinch of cayenne. If you prefer it sweeter, add another teaspoon of honey. Some nights I finish the whole platter with a squeeze of fresh lime juice and a handful of cilantro. Other times I serve it alongside a cool cucumber salad to balance the spice. The foundations are solid enough to handle experimentation.
Serving and Storage
These are best eaten immediately while the contrast between crispy and tender is at its peak, but they're still good at room temperature if you've made extras. I've brought them to potlucks in a container, reheated them gently in a 350°F oven for about 5 minutes, and they come back to life beautifully. Leftover glaze keeps in the fridge for a week and works wonderfully drizzled over rice, roasted vegetables, or even grilled chicken if you're feeding mixed crowds.
- Serve these as part of a larger spread with steamed rice, stir-fried vegetables, or crispy spring rolls.
- They pair unexpectedly well with a cold beer or a ginger ale—something to cool your palate between bites.
- Make a double batch and freeze the uncooked, coated nuggets; they go straight from freezer to air fryer with just a few extra minutes added to the timer.
Pin it What started as tofu skepticism has turned into one of my most-requested recipes, and that feels like the highest compliment. These nuggets remind me that the best cooking happens when you're willing to trust the process and taste as you go.
Recipe FAQs
- → How do I achieve extra crispiness on tofu nuggets?
Press tofu thoroughly to remove moisture, coat evenly with cornstarch and panko breadcrumbs, and air-fry at high heat until golden.
- → Can I adjust the spice level of the glaze?
Yes, simply vary the amount of sriracha sauce to make the glaze milder or spicier according to your preference.
- → What are good alternatives for honey in the glaze?
Maple syrup or agave nectar can be used as vegan-friendly substitutes to maintain the glaze’s sweetness.
- → Is air frying necessary for this dish?
Air frying helps achieve a crispy texture with less oil, but baking or shallow frying can also be used with close attention.
- → How should the tofu be prepared before coating?
Press the tofu to remove excess water, then cut into cubes before coating with spices, cornstarch, and breadcrumbs for the best texture.