Honey Sriracha Tofu Nuggets

# Components:

→ Tofu Nuggets

01 - 14 oz extra-firm tofu, pressed

02 - 2 tbsp cornstarch

03 - 1/2 tsp salt

04 - 1/4 tsp black pepper

05 - 1/2 tsp garlic powder

06 - 1/2 cup panko breadcrumbs

07 - Cooking spray or 1 tbsp neutral oil

→ Honey Sriracha Glaze

08 - 2 tbsp honey

09 - 1 1/2 tbsp sriracha sauce

10 - 1 tbsp soy sauce

11 - 1 tsp rice vinegar

12 - 1/2 tsp sesame oil

→ Garnish (optional)

13 - 1 tbsp sesame seeds

14 - 2 spring onions, thinly sliced

# Directions:

01 - Cut the pressed tofu into 1-inch cubes.

02 - Toss tofu cubes with cornstarch, salt, black pepper, and garlic powder until evenly coated.

03 - Roll each tofu cube in panko breadcrumbs to coat thoroughly.

04 - Preheat air fryer to 400°F and spray basket with cooking spray or brush with oil.

05 - Arrange tofu cubes in a single layer in the basket; air fry for 15–18 minutes, shaking halfway through, until golden and crisp.

06 - In a small saucepan over low heat, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil until warm and slightly thickened, about 2–3 minutes.

07 - Transfer cooked tofu nuggets to a large bowl and toss with warm glaze to coat evenly.

08 - Sprinkle sesame seeds and sliced spring onions over nuggets; serve immediately.

# Expert Advice:

01 -

The honey-sriracha glaze hits that perfect sweet and spicy balance that makes you keep reaching for another nugget.
They're crispy on the outside but tender inside, which honestly seems like tofu magic until you see how simple it is.
Takes barely 40 minutes from start to serving, so you can actually pull these off on a weeknight.

02 -

If you skip pressing the tofu, they'll steam instead of crisp—I learned this the hard way and it changed everything once I figured it out.
The glaze thickens as it cools, so toss the nuggets while both are warm so the coating actually sticks instead of sliding off.

03 -