Save to Pinterest My roommate came home one evening with a carton of sriracha and a jar of honey, declaring they'd just discovered the perfect flavor combination at a pop-up food truck. That night, I had some extra-firm tofu in the fridge and thought, why not experiment? Twenty minutes later, we were standing in the kitchen fighting over the last golden nugget, our fingers sticky with glaze, both of us stunned that something this good could come together so quickly.
I brought these to a potluck once, honestly not expecting much, and watched a normally reserved colleague eat six of them while standing by the appetizer table. Later she asked if I could teach her how to make them, which meant the most to me—not because they were complicated, but because something so simple made her genuinely happy.
Ingredients
- Extra-firm tofu, pressed: The key to crispness is getting your tofu as dry as possible, so don't skip the pressing step even though it feels tedious.
- Cornstarch: Creates that shatteringly crispy coating that makes people stop mid-conversation to comment on the texture.
- Panko breadcrumbs: Regular breadcrumbs work, but panko gives you those satisfying crunchy bits that stick around even after the glaze.
- Honey: Adds natural sweetness and helps the glaze cling to every surface of the nuggets.
- Sriracha sauce: Keep a good quality bottle on hand; this is where the personality of the dish comes from, so don't be shy.
- Soy sauce: Brings umami depth that keeps the glaze from tasting one-dimensional.
- Rice vinegar: A small amount cuts through the sweetness and adds a subtle tangy finish.
- Sesame oil: Just a teaspoon rounds out the whole flavor profile with toasted, nutty richness.
Instructions
- Press and cut your tofu:
- Wrap your pressed tofu block in a clean kitchen towel and let it sit while you gather other ingredients; this final bit of moisture removal makes an audible difference in the air fryer. Cut into cubes roughly the size of dice, aiming for consistency so they cook evenly.
- Coat with the seasoning mix:
- Combine cornstarch, salt, pepper, and garlic powder in a bowl, then toss the tofu cubes until they're completely covered in a thin, even layer that looks almost chalky. This dry coating is what transforms into crispiness.
- Bread them with panko:
- Roll each coated cube in panko, pressing gently so the crumbs stick to the cornstarch layer rather than just falling off. You want a visible, bumpy coating that will catch the heat.
- Prepare your air fryer:
- Preheat to 400°F and give the basket a light spray with cooking spray or brush with oil so nothing sticks. A hot fryer is essential for that crispy exterior.
- Air fry until golden:
- Arrange nuggets in a single layer without crowding, then air fry for 15 to 18 minutes, shaking the basket halfway through to ensure even browning. You'll know they're done when they sound hollow when you tap them and the breadcrumbs have turned a deep golden color.
- Make the glaze while they cook:
- Whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil together in a small saucepan over low heat, stirring constantly for about 2 to 3 minutes until it's warm and slightly thickened. Taste it now and adjust the sriracha if you want more heat.
- Combine and coat:
- Transfer your hot tofu nuggets to a large bowl and pour the warm glaze over immediately, tossing gently so every piece gets coated without breaking apart. The heat from the nuggets helps the glaze adhere and caramelize slightly.
- Finish and serve:
- Scatter sesame seeds and sliced spring onions over the top, and serve while they're still warm and the outside is at peak crispiness. Don't let them sit more than a few minutes or the coating softens.
Save to Pinterest There's something almost meditative about the moment when you open the air fryer basket and see those golden, blistered nuggets waiting for their glaze. It's one of those dishes where the kitchen smells incredible but you're too eager to eat to really linger on that part.
Why This Recipe Works So Well
The combination of cornstarch and panko creates two different layers of texture that stay distinct even after glazing, which is the secret most air fryer recipes miss. Cornstarch gets you the thin, crispy shell, while panko keeps things from feeling too uniform. The glaze itself is balanced because honey and sriracha are actually complementary flavors rather than competing ones, and the rice vinegar prevents the whole thing from cloying.
Customizing the Heat Level
I've made these for friends with wildly different spice tolerances, and the beauty is you can adjust on the fly. Start with 1 tablespoon of sriracha in the glaze, taste it while it's warm, and add more if you want the heat to really sing. Some people prefer the glaze barely spicy with just the honey forward, while others want it to catch the back of their throat—both versions are equally valid.
Serving Ideas and Storage
These are best eaten within about ten minutes of assembly when the contrast between crispy and glazed is at its peak, but you can make the nuggets and glaze separately a few hours ahead and combine them right before serving. They pair beautifully with steamed jasmine rice, work as an impressive vegetarian appetizer at dinner parties, or make excellent next-day lunch fuel. Leftovers keep in an airtight container in the fridge for three days, though they'll soften slightly when reheated.
- Serve over rice with a side of pickled vegetables for a complete meal.
- Pack them in a lunchbox with extra glaze on the side so they don't get soggy during transport.
- Double the recipe if you're feeding a group—they disappear faster than you'd expect.
Save to Pinterest This recipe has quietly become one of my go-to moves when I want something that feels special but doesn't require much skill or stress. It's the kind of dish that makes you feel like a better cook than you actually are.
Recipe FAQs
- → How do you achieve a crispy texture on the tofu nuggets?
Pressing the tofu to remove moisture, coating it with cornstarch and panko, and air frying at high heat creates a golden, crunchy exterior.
- → Can the honey in the glaze be substituted for a vegan option?
Yes, maple syrup or agave nectar can replace honey for a vegan-friendly glaze without compromising sweetness.
- → What is the role of soy sauce in the glaze?
Soy sauce adds a savory umami depth that balances the honey's sweetness and the sriracha's heat.
- → Is air frying necessary or are there other cooking methods?
Air frying ensures a light, crispy coating, but baking or shallow frying can also achieve similar results.
- → How can the spice level be adjusted?
Modify the amount of sriracha sauce in the glaze to increase or decrease heat according to preference.