Pin It The first time I made these tofu nuggets, my roommate kept wandering into the kitchen asking what smelled so good. The sriracha hits your nose before you even realize you're hungry.
I served these at a dinner party once and everyone stood around the kitchen island eating them straight from the bowl. No plates, just fingers and laughter.
Ingredients
- Extra firm tofu: Press it really well—I wrap mine in a kitchen towel and set something heavy on top for at least 20 minutes to get rid of excess moisture
- Cornstarch: This creates the first layer of adherence that helps everything else stick properly
- Panko breadcrumbs: Lighter and crunchier than regular breadcrumbs, worth seeking out for that restaurant style texture
- Honey: Balances the heat with just enough sweetness to make you want another bite immediately
- Sriracha: Start with less if you are sensitive to spice, you can always add more
Instructions
- Prepare the tofu:
- Cut the pressed tofu into even cubes so they cook at the same rate and tumble in the air fryer nicely
- Coat with cornstarch:
- Toss the cubes gently in the seasoned cornstarch mixture until they look uniformly dusty and dry
- Add the crunch:
- Press each piece into the panko, turning to coat all sides—the coating should feel loose and shaggy, not pasted on
- Air fry to perfection:
- Cook at high heat, shaking the basket halfway through so every side gets that golden crisp you are looking for
- Make the glaze:
- Whisk everything together in a small saucepan over low heat until it bubbles slightly and coats the back of a spoon
- Bring them together:
- Pour the warm glaze over the hot tofu and toss quickly until each nugget is glossy and coated
- Finish it off:
- Scatter sesame seeds and spring onions on top while everything is still sticky so they adhere well
Pin It My partner now requests these for Friday night movies instead of popcorn. They disappear before the previews finish.
Make It Your Own
I have tried adding grated ginger to the glaze and it adds a lovely bright warmth. A splash of lime juice right at the end cuts through the richness beautifully.
Serving Ideas
These work as an appetizer, a snack, or even a main dish over fluffy white rice. The glaze clings to rice grains in the best possible way.
Storage And Reheating
Leftovers keep well in the fridge but lose some crisp. Reheat them in the air fryer at 180°C for 3–4 minutes to restore the crunch.
- Do not refrigerate glazed nuggets for more than a day—the coating gets soggy
- Freeze unglazed cooked nuggets in a single layer on a baking sheet, then transfer to a bag
- Reheat frozen nuggets at 200°C for 8–10 minutes, then add fresh glaze
Pin It Hope these become your go to for whenever you need something that feels special but comes together without any stress.
Recipe FAQs
- → How can I make the glaze spicier?
Increase the amount of sriracha sauce in the glaze gradually to reach your preferred heat level.
- → Can I bake the tofu nuggets instead of air frying?
Yes, bake the tofu nuggets at 200°C (400°F) for 20–25 minutes, turning halfway through for even crispiness.
- → What can I use instead of honey for a vegan option?
Substitute honey with maple syrup or agave nectar to keep the glaze vegan-friendly.
- → How do I ensure tofu gets crispy?
Press tofu thoroughly to remove excess moisture, coat evenly with cornstarch and panko, and air fry without overcrowding.
- → Are there any allergens to watch out for?
This dish contains soy from tofu and soy sauce, gluten from panko breadcrumbs, and honey unless substituted.