Honey Sriracha Tofu Nuggets (Printable)

Crispy tofu cubes tossed in a sweet-spicy honey-sriracha glaze, ideal as a tasty appetizer or snack.

# What you 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 (adjust to taste)
10 - 1 tbsp soy sauce
11 - 1 tsp rice vinegar
12 - 1/2 tsp sesame oil

→ Garnish (optional)

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

# Directions:

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. Lightly 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 to 18 minutes, shaking the basket halfway through, until nuggets are golden and crisp.
06 - While tofu cooks, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat. Whisk until warm and slightly thickened, about 2 to 3 minutes.
07 - Transfer cooked tofu nuggets to a large bowl. Pour the warm glaze over and toss gently to coat evenly.
08 - Sprinkle sesame seeds and sliced spring onions over the nuggets. Serve immediately.

# Expert tips:

01 -
  • Crispy on the outside, tender on the inside, without any heavy deep-frying mess.
  • The honey-sriracha glaze tastes restaurant-quality but comes together in less time than it takes to air fry.
  • Works as an appetizer, a snack, or even a protein-packed lunch bowl element.
  • Naturally vegetarian and easily vegan with one simple swap.
02 -
  • Don't skip pressing the tofu—I learned this the hard way with a soggy batch that steamed instead of crisped.
  • If you don't have an air fryer, a regular oven at 400°F works too; just use a lined baking sheet and add a few extra minutes.
  • Make the glaze while the nuggets cook so it's warm when they come out; cold glaze won't stick as beautifully.
  • Sriracha heat levels vary wildly between brands, so start conservative and taste before adding more.
03 -
  • If the nuggets lose their crispness while waiting to be served, a quick 2-minute blast in a 400°F oven will restore them without drying them out.
  • Double-dipping—coating in the starch mixture, then panko, then doing a quick spray with cooking spray before air frying—takes the crunch factor to another level entirely.
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