Save to Pinterest My sister came home from a cooking class raving about these golden, crispy nuggets she'd made, and I was skeptical until she brought them over with that glossy honey-sriracha glaze clinging to each piece. One bite and I understood the obsession—the crunch gave way to tender tofu, and that sweet-spicy balance hit exactly right. I've since made them dozens of times, tweaking the glaze ratios and learning which tofu brands crisp up best. What started as me copying her recipe has become something I actually look forward to making for myself.
I brought these to a potluck once thinking no one would touch them, and they disappeared before the appetizers even finished. One of my friends kept asking what they were made from, convinced they had chicken, and the look on his face when I said tofu was worth it alone. Since then, they've become my go-to when I need something that impresses without announcing itself as vegetarian food.
Ingredients
- Extra-firm tofu: Press it well for at least 30 minutes or even overnight—this is where most people slip up, and wet tofu won't get crispy.
- Cornstarch: This is the secret to that extra crunch; regular flour won't get you there.
- Panko breadcrumbs: Coarser than regular breadcrumbs and they actually stay crispy instead of getting soggy.
- Honey: Balances the heat without overpowering it, though maple syrup works just as well.
- Sriracha sauce: The backbone of flavor, but taste your batch first since heat levels vary wildly between brands.
- Soy sauce: Adds umami depth that keeps this from tasting one-note sweet.
- Rice vinegar: A small amount lifts everything and prevents the glaze from sitting heavy.
- Sesame oil: Just enough to whisper through the glaze, not dominate it.
Instructions
- Press your tofu like you mean it:
- Wrap the block in a clean kitchen towel and set it on a plate, then place something heavy on top—a cast iron skillet works perfectly. Let it sit while you prep everything else.
- Season and coat the cubes:
- Toss your pressed tofu pieces in cornstarch and spices first, making sure every surface gets covered. This base layer is what gives you that initial crunch.
- Roll in breadcrumbs:
- Work quickly but gently so the cornstarch coating stays intact, and don't worry about a few bare spots.
- Prep your air fryer:
- A light spray or brush of oil is enough; the tofu releases fat as it cooks and things can get greasy with too much.
- Air fry until golden:
- Shake the basket at the halfway point to ensure even browning all around. You're looking for that deep golden color that promises crispness.
- Make the glaze while they cook:
- Warm everything over low heat gently, whisking occasionally until it thickens slightly and smells incredible. It should coat a spoon.
- Toss and finish:
- Transfer hot nuggets to a bowl and pour the warm glaze over immediately so it adheres properly. Garnish right before serving so seeds stay crunchy.
Save to Pinterest My roommate used to say that nothing vegetarian could ever satisfy her, and then she absent-mindedly ate most of a plate of these without thinking. There's something about that combination of textures and flavors that bypasses all the preconceptions. That moment changed how she approaches the vegetarian meals I cook, and honestly, it changed something in how I think about cooking for skeptics.
Customizing Your Heat Level
I learned the hard way that sriracha brands are nothing alike—some are almost sweet while others will sneak up on you. Start with just one tablespoon and taste your glaze before adding more. You can also swap in gochujang for a deeper, less vinegary heat, or use hot sauce if that's what you have.
Why These Work as Party Food
The best thing about this recipe is that you can cook the tofu completely ahead of time and just reheat it in the oven while you make the glaze. They hold up better than most appetizers and actually taste fine at room temperature if things run late. You can double or triple the batch and still have them ready in 40 minutes flat.
Beyond the Air Fryer
If you don't have an air fryer, oven-baking works fine at 200°C for about 25 minutes, turning halfway through, though you won't get quite the same level of crispness. You can even shallow fry them in a regular skillet if you're patient and careful with the heat. The real trick is the tofu preparation and the glaze—the cooking method is flexible as long as you're trying to get it golden.
- Pan-frying requires less oil than you'd think, just a thin layer across the bottom of your skillet.
- For oven-baking, brush the nuggets lightly with oil before they go in to help browning.
- Whatever method you choose, the pressed tofu and proper coating are what actually matter.
Save to Pinterest These nuggets prove that vegetarian food doesn't have to be an afterthought or an apology. Make them once and you'll understand why they keep appearing at my table.
Recipe Q&A
- → How can I make these tofu nuggets vegan?
Swap honey with maple syrup or agave nectar to keep the glaze plant-based without sacrificing sweetness.
- → What is the best way to achieve a crispy texture?
Pressing the tofu to remove excess moisture and coating it with cornstarch and panko before air frying ensures a crisp, golden crust.
- → Can I adjust the spice level of the glaze?
Yes, simply adjust the amount of sriracha sauce in the glaze to suit your preferred heat level.
- → Is air frying necessary or can I bake them?
Air frying yields the crispiest results, but you can bake the nuggets on a greased sheet at 200°C (400°F) until golden and crisp.
- → What sides pair well with these tofu nuggets?
They’re excellent alongside steamed rice, a fresh salad, or as part of a party snack spread.