Save It There was this moment at a dinner party when someone pulled me into the kitchen asking what I'd brought, and I realized I'd invented something that day without really meaning to—a desperate rummage through my fridge had turned into these golden, crackling tofu nuggets coated in a glaze so good that people actually fought over the last piece. The sweet heat combo just clicked, and now I make them whenever I need something that feels fancy but takes almost no effort.
I brought these to a potluck last summer, nervous because tofu can be polarizing, but by the end of the evening the platter was scraped clean and someone asked for the recipe before I'd even wiped my hands. That's when I knew this wasn't just a kitchen experiment anymore.
Ingredients
- Extra-firm tofu, pressed: The pressing step isn't optional—it's what separates soggy from spectacular, so give it at least 30 minutes and don't rush it.
- Cornstarch: This creates that crucial crispiness layer that panko alone can't quite achieve.
- Panko breadcrumbs: Regular breadcrumbs get too dense; panko stays airy and golden.
- Garlic powder: It seasons from the inside out, so you taste it in every bite rather than just on the surface.
- Honey and sriracha: The real stars—adjust the sriracha honestly based on your heat tolerance, because there's no point making something you won't actually want to eat.
- Soy sauce and rice vinegar: These ground the glaze and keep it from being one-note sweet.
- Sesame oil: Just a drizzle, but it adds a nutty depth that rounds everything out.
Instructions
- Press your tofu like you mean it:
- Wrap your block in clean kitchen towel or paper towels, place it on a plate, and weight it down with something heavy—a cast iron pan works perfectly. Let it sit while you prep everything else; the drier it is, the crispier your nuggets will be.
- Cut and coat the tofu:
- Slice your pressed block into roughly 1-inch cubes, then toss them in a bowl with cornstarch, salt, pepper, and garlic powder until every surface is covered. This coating is what traps moisture and creates that crackling exterior.
- Bread like you're tucking them in:
- Roll each cube gently in panko until coated, pressing lightly so the breadcrumbs stick but don't crush. You want texture, not a dense shell.
- Air fry to golden:
- Spray your air fryer basket well, arrange nuggets in a single layer, and set it to 200°C (400°F) for 15–18 minutes. Shake the basket halfway through so they brown evenly on all sides.
- Warm the glaze gently:
- Whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil in a saucepan over low heat for just a couple minutes until it smells incredible and thickens slightly. Don't boil it or the honey will break down.
- Toss and serve immediately:
- Pour that warm glaze over your crispy tofu in a bowl and toss until every piece glistens. Garnish with sesame seeds and spring onions, then get them to the table while they're still warm.
Save It There's something deeply satisfying about serving food that surprises people—something that looks restaurant-worthy but tastes like it came from the heart of your own kitchen. These nuggets have that magic, and I think that's why they've stayed in my regular menu.
Why the Air Fryer Matters Here
I used to pan-fry these in oil, and while they worked, the air fryer changed everything—you get that impossibly crispy exterior with barely any oil, and you don't heat up your whole kitchen. The circulating air does the heavy lifting, crisping the panko evenly without babysitting. If you don't have an air fryer, you can bake them at 200°C on a lined sheet for about 20–25 minutes, turning halfway through, or shallow-fry in about 1/2 inch of oil until golden on all sides.
The Glaze is Everything
This isn't just a topping—it's the reason people remember these. The honey brings sweetness, sriracha brings heat, soy sauce adds umami depth, and rice vinegar cuts through richness with brightness. The magic is in the balance, and you can absolutely adjust it to your taste. If you like more heat, bump up the sriracha. If you want sweeter, add a touch more honey. Trust your own mouth—that's the only measuring cup that matters here.
Serving and Storage Genius
These are best eaten hot and crispy, straight from the air fryer and freshly glazed, but they'll keep in the fridge for about 3 days in an airtight container. You can reheat them gently in a 180°C oven for about 5–8 minutes to re-crisp them, though the glaze might settle and thicken. They're brilliant as a standalone snack, absolutely shine as an appetizer on a party spread, and honestly work beautifully over steamed rice or tossed into a salad if you want to stretch them further.
- Make the glaze ahead of time and warm it fresh just before serving for the best texture.
- Double or triple the batch and freeze uncooked nuggets on a tray, then air fry straight from frozen by adding a few extra minutes to the cooking time.
- Leftover glaze keeps in the fridge for a week and tastes amazing drizzled over roasted vegetables or stirred into hummus.
Save It These nuggets have become my go-to when I want to feel confident in the kitchen without spending hours there. They're proof that simple ingredients and a little technique create something memorable.
Recipe FAQs
- → How do I make the tofu nuggets crispy?
Coating tofu cubes with cornstarch and panko breadcrumbs before air frying ensures a golden, crunchy exterior.
- → Can I adjust the spiciness of the glaze?
Yes, simply vary the amount of sriracha sauce used in the honey-sriracha glaze to suit your spice preference.
- → Is there a vegan alternative for honey in the glaze?
Maple syrup or agave nectar can replace honey to make the glaze vegan-friendly without compromising sweetness.
- → What cooking method is best for these tofu nuggets?
Air frying provides a crisp texture with minimal oil, but they can also be baked or shallow fried if preferred.
- → How should I store leftovers?
Keep leftover tofu nuggets refrigerated in an airtight container for up to 2 days and reheat for best texture.