Honey Sriracha Tofu Nuggets

I discovered these golden nuggets by accident one weeknight when I was tired of the same old snacks and had a block of tofu sitting in my fridge. The idea hit me while scrolling through my phone—what if I treated tofu like chicken nuggets, got them crispy, and glazed them with something bold? Twenty minutes later, the kitchen smelled like caramelized honey and sriracha heat, and I couldn't stop popping them into my mouth straight from the air fryer. Now they're my go-to when friends drop by unexpectedly, and they always ask for the recipe.

Last summer, I brought a batch of these to a potluck, packed in a container I was sure I'd get back empty. A friend who'd been vegan for years stood by the snack table eating them one after another, and when she finally turned to me with that look of genuine surprise, I knew I'd made something special. She told me later that she'd given up on ever enjoying food that felt 'fun' again, and these proved her wrong. That's when I realized this recipe was about more than just taste.

Ingredients

• Extra-firm tofu (400 g): Press it well—this is the move that changes everything, removing excess water so you get actual crispiness instead of soggy sadness.
• Cornstarch (2 tbsp): The secret weapon for that shattering, golden crust that makes people think you deep-fried these.
• Panko breadcrumbs (1/2 cup): Larger flakes than regular breadcrumbs mean better texture and more satisfying crunch with every bite.
• Garlic powder (1/2 tsp): One of those quiet ingredients that anchors the whole thing, making the nuggets taste less 'health food' and more 'mmm, what is that?'
• Honey (2 tbsp): The sweetness that balances the sriracha's heat and makes the glaze coat like it was meant to be.
• Sriracha sauce (1 1/2 tbsp): Adjust this up or down depending on your heat tolerance and mood; I sometimes go rogue and add a bit more.
• Soy sauce (1 tbsp): Depth and savory umami that keeps these from tasting one-dimensional.
• Rice vinegar (1 tsp): That final brightness that makes your taste buds wake up.
• Sesame oil (1/2 tsp): Just enough to add a whisper of toasted aroma without overpowering.
• Sesame seeds and spring onions (for garnish): The finishing touches that make these look like you actually know what you're doing.

Instructions

Press your tofu like you mean it:

Wrap the block in a clean kitchen towel, place it on a cutting board, and weight it down with something heavy for 10 minutes. You want it firm enough that it doesn't fall apart when you handle it, but not so long that it turns into a brick.

Cut and coat:

Slice the pressed tofu into cubes roughly the size of a walnut, then toss them with cornstarch, salt, pepper, and garlic powder until every surface is dusted. Roll each piece in panko, pressing gently so it actually sticks instead of falling off in the air fryer.

Air fry until golden:

Preheat to 200°C, spray your basket, and arrange the nuggets in a single layer without crowding. Shake halfway through those 15–18 minutes; you're looking for the moment they turn deep golden and the edges start to look almost caramelized.

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 want it warm and slightly thickened, about 2–3 minutes of gentle stirring—don't let it simmer hard or the honey will separate.

Toss and coat:

Transfer the hot nuggets to a bowl, pour the glaze over while both are still warm, and toss gently but thoroughly. The heat helps the glaze coat evenly and cling to every crevice.

Garnish and serve:

Scatter sesame seeds and sliced spring onions over the top, then eat them immediately while they're still warm and the contrast between crispy and glazed is at its peak.

Save

I'll never forget watching my mom take a bite of these at a family dinner, her eyebrows rising as she chewed. She's not one for tofu, but she grabbed another one, then another, and finally asked if they were actually vegan—she'd assumed I'd snuck chicken in there. That moment made me realize these nuggets sit at a beautiful intersection where everyone feels welcome, whether it's about dietary choices or just wanting something that tastes incredible.

The Secret to Crispy Tofu

Crispiness in tofu is about moisture and heat working together. Pressing removes water so the surface can actually brown instead of steam, and an air fryer circulates that heat aggressively enough to create real texture. If you don't have an air fryer, you can bake these at 220°C for 20–25 minutes on a lined baking sheet sprayed with oil, shaking halfway through, though you won't quite get that same shattering crust. The cornstarch layer is what does the heavy lifting—it gelatinizes in the heat and creates that crispy shell that makes people do a double-take.

Playing with the Glaze

The honey-sriracha combination is just the beginning. I've experimented with swapping the honey for maple syrup (which leans earthier), adding a pinch of ginger for warmth, or switching sriracha for a different hot sauce depending on what's in my pantry. One night I added a squeeze of lime juice to the glaze and suddenly it tasted like something from a high-end restaurant. The base formula is solid, but this is one of those recipes where your taste buds should be allowed to have opinions.

Serving Ideas and Timing

These are best eaten within about 10 minutes of glazing, when the contrast between crispy and glossy is still alive. Serve them as an appetizer with rice or greens, pile them into lettuce wraps, or just eat them straight from the bowl with chopsticks while standing in the kitchen. If you're making them ahead for a party, bake the nuggets early and glaze them just before serving; they lose their magic if they sit around getting soft.

• For meal prep, store the cooked nuggets and glaze separately in the fridge for up to three days, then reheat gently and combine just before eating.
• Make them spicier by increasing the sriracha, or dial it back for people who prefer heat-free flavor.
• Double the batch if you're feeding more than four people—these disappear fast.

Save

These nuggets have become my answer to 'what can I make that feels special but doesn't take all night?' They're proof that tofu doesn't have to apologize for itself when you treat it with intention. Make them for yourself, make them for people you love, and watch their faces when they realize what they're eating.

Recipe Questions & Answers

→ How do I get the tofu nuggets extra crispy?

Coat the tofu cubes evenly with cornstarch and panko breadcrumbs before air frying. Ensure the air fryer basket is lightly oiled and cook at high temperature for 15-18 minutes, shaking halfway for uniform crispiness.

→ Can I make the glaze spicier or milder?

Yes, adjust the amount of sriracha sauce in the glaze to match your desired spice level, from mild to extra hot.

→ What are good alternatives to honey in the glaze?

For a vegan option, substitute honey with maple syrup or agave nectar without compromising sweetness or texture.

→ Is air frying necessary or can I use another method?

Air frying ensures a crispy texture with less oil, but you can also bake or shallow-fry the tofu nuggets for similar results.

→ How should I serve these tofu bites?

Serve immediately with the warm honey-sriracha glaze, garnished with sesame seeds and sliced spring onions. They pair well with steamed rice or as standalone snacks.