Save Last summer, my friend showed up at a potluck carrying these golden, crispy nuggets that looked almost too good to be tofu. I grabbed one skeptically and bit into that sweet-spicy glaze with the satisfying crunch, and something clicked. She'd figured out the trick to making tofu actually taste like people want to eat it, and I spent the rest of the night asking questions between bites. Now whenever I need something that'll disappear from a plate, these are what I make.
I made these for a game night a few months back and watched people who claim they don't like tofu go back for thirds. There's something about the golden coating and that glossy glaze that makes them feel like a real treat instead of a healthy compromise. My partner kept sneaking them from the serving bowl while I was plating everything else.
Ingredients
- Extra-firm tofu (400 g / 14 oz), pressed: Pressing is non-negotiable here—it removes the water that would make them soggy instead of crispy, and it also helps them soak up that glaze better.
- Cornstarch (2 tbsp): This creates that satisfying shatter-crunch coating that regular flour just won't give you.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season generously because the tofu itself is mild and needs this foundation.
- Garlic powder (1/2 tsp): A sneaky flavor builder that makes people ask what's in these.
- Panko breadcrumbs (1/2 cup): Panko stays crunchier than regular breadcrumbs, even after the glaze hits them.
- Cooking spray or neutral oil (1 tbsp): Either works, but the spray gets into the air fryer basket more evenly.
- Honey (2 tbsp) and sriracha (1 1/2 tbsp): The soul of the dish—adjust the sriracha if you like things milder or spicier.
- Soy sauce (1 tbsp), rice vinegar (1 tsp), and sesame oil (1/2 tsp): These three add umami depth so the glaze tastes balanced, not just sweet.
- Sesame seeds and spring onions (optional garnish): They add color and a fresh finish that makes these look homemade and intentional.
Instructions
- Press your tofu:
- Wrap the block in a clean kitchen towel and let something heavy sit on it for at least 10 minutes while you gather your other ingredients. The drier it is, the crispier these will turn out.
- Cut and coat:
- Chop the tofu into roughly 1-inch cubes, then tumble them in a bowl with the cornstarch, salt, pepper, and garlic powder until they're all evenly dressed. Don't skip the tumbling step—it matters.
- Bread them up:
- Roll each coated cube through the panko until covered, pressing gently so it sticks. This is the step that takes a few extra minutes but gives you that golden exterior.
- Get the air fryer ready:
- Heat to 200°C (400°F) and lightly spray the basket so nothing sticks. A sticky nugget is a ruined nugget.
- Air fry until golden:
- Lay them out in a single layer and cook for 15-18 minutes, shaking the basket halfway through so they crisp evenly on all sides. You'll know they're ready when they're deep golden brown and you can hear that crunch when you tap one.
- Make the glaze:
- While the nuggets cook, warm the honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over low heat, stirring until it thickens slightly and turns glossy. This takes about 2-3 minutes and the kitchen will smell incredible.
- Bring it all together:
- Toss the hot nuggets with the warm glaze in a bowl, coating everything evenly. The heat helps the glaze cling.
- Finish and serve:
- Sprinkle with sesame seeds and spring onions if you have them, then get them on the table while they're still warm.
Save There's a moment right when you pull these from the air fryer where the whole kitchen smells like crispy, garlicky tofu and you realize you've made something that tastes way more complicated than it actually is. That feeling never gets old.
Why the Air Fryer Matters
An air fryer does something special here that even a regular oven struggles with—it crisps the outside while keeping the tofu tender, and it does it fast enough that you're not standing around waiting. If you don't have one, you can bake these at 200°C (400°F) for about 25-30 minutes, flipping halfway, but they won't get quite the same shatter-crunch texture. A shallow pan with hot oil for pan-frying works too, though you'll need to watch them closer.
Customizing the Glaze
The honey-sriracha balance is really personal, so feel free to mess with it. If you want more heat, bump up the sriracha and dial back the honey slightly. If you're cooking for someone who prefers milder flavors, swap the sriracha for a drizzle of hot sauce or even leave it out entirely and add more soy sauce for depth. I've made versions with maple syrup instead of honey, and they're equally delicious in a slightly more maple-forward way.
Serving and Storage
Serve these right away while they're still warm and crispy—that's when they're at their best. They lose some of their crunch as they cool, so if you're making them ahead, reheat them briefly in the air fryer before glazing. Leftovers keep for a couple of days in an airtight container in the fridge, and you can always refresh them in the air fryer for a minute or two.
- Serve over steamed rice as a main, or pile them on a platter as party food.
- They pair well with a simple cucumber salad or steamed bok choy if you want something green alongside.
- These freeze well before frying, so you can bread them in advance and cook from frozen when you need a quick meal.
Save These nuggets are proof that tofu doesn't have to be a punchline or a compromise—it can be genuinely crave-worthy when you treat it right. Make them once and they'll probably become your go-to.
Recipe FAQ
- → What type of tofu works best for these nuggets?
Extra-firm tofu is ideal as it holds its shape during air frying and provides a satisfying texture.
- → Can these nuggets be baked instead of air fried?
Yes, baking at 200°C (400°F) for about 20 minutes while turning halfway can achieve a similar crispy texture.
- → How can I adjust the spice level?
Modify the amount of sriracha sauce in the glaze to suit your preferred heat tolerance.
- → Is there a vegan alternative to honey in the glaze?
Maple syrup or agave nectar can be used as plant-based sweeteners without compromising flavor.
- → What dishes pair well with these tofu nuggets?
They complement steamed rice, fresh salads, or can be served as a stand-alone snack with dipping sauces.