Save I discovered these golden nuggets by accident when my air fryer arrived and I was determined to stop treating tofu like a sad side dish. A friend mentioned she'd never tasted crispy tofu before, and I realized I had a chance to change that completely. The moment I pulled these out and they actually crackled under my teeth—instead of falling apart like every other attempt—I knew I'd found something worth repeating. That spicy-sweet glaze clinched it, turning what could have been a simple vegetarian appetizer into something guests actually ask for.
My turning point came at a dinner party when I nervously served these alongside the main course, expecting them to disappear into the background. Instead, someone asked for the recipe before dessert was even plated—and then asked again the next week because they'd made a batch that went stale before anyone could finish them. That's when I stopped apologizing for serving tofu and started owning it.
Ingredients
- Extra-firm tofu (400 g): Press it seriously—wet tofu won't get crispy, and that's the whole point here.
- Cornstarch (2 tbsp): This is the secret to the shatter-crisp exterior that makes these actually fun to eat.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season before you bread, or the nuggets taste flat.
- Garlic powder (1/2 tsp): A quiet backbone that plays well with both the sriracha heat and honey sweetness.
- Panko breadcrumbs (1/2 cup): Use panko, not regular breadcrumbs—the texture difference is the difference between crispy and sad.
- Honey (2 tbsp): Real honey balances the heat better than agave, though maple syrup works if that's what you have.
- Sriracha sauce (1 1/2 tbsp): Start here and adjust upward if you like heat; some sriracha bottles are spicier than others.
- Soy sauce (1 tbsp): Use regular or low-sodium, depending on your salt preference—just pick one and stick with it in the glaze.
- Rice vinegar (1 tsp): Cuts through the richness and keeps the glaze from tasting one-note.
- Sesame oil (1/2 tsp): A drizzle goes a long way; don't pour, measure.
Instructions
- Press your tofu like you mean it:
- Wrap the block in paper towels, set it on a plate, and weight it down with something heavy for at least 15 minutes. The drier it is, the crispier it becomes in the air fryer.
- Cut into nugget-sized pieces:
- Aim for roughly 2–3 cm cubes so they cook evenly and give you that satisfying bite.
- Coat with the cornstarch mixture:
- In a bowl, combine cornstarch, salt, pepper, and garlic powder, then toss the tofu cubes until every surface is lightly dusted. This is what creates the crispy shell.
- Roll in panko and get them breaded:
- Work in batches if your bowl is small, and press gently so the breadcrumbs stick without crushing the tofu. A light mist of cooking spray on the tofu before rolling helps the panko cling.
- Air fry until golden:
- Spray your basket, arrange nuggets in a single layer without crowding, and air fry at 200°C for 15–18 minutes, shaking halfway through. They should sound crispy when you tap them.
- Make the glaze while they cook:
- In a small saucepan over low heat, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil. You're not simmering this—just warming it until it thickens slightly and becomes glossy, about 2–3 minutes.
- Toss and serve immediately:
- Transfer the hot nuggets to a bowl, pour the warm glaze over them, and toss gently. Sprinkle with sesame seeds and spring onions, and eat while they're still crispy.
Save These became less of a recipe and more of a ritual when my partner realized they paired perfectly with cold beer on a summer evening—suddenly we were making them every other Friday. Food has this quiet way of becoming part of your rhythm, and these nuggets somehow did that without trying.
Customizing the Heat
Start with 1 tbsp of sriracha and taste the glaze before adding more, because sriracha varies wildly between brands and batches. I've had bottles that were barely warm and others that required backup napkins. If you want more heat without more sriracha flavor, add a pinch of cayenne pepper to the glaze instead, which gives you pure spice without the vinegar notes that extra sriracha brings.
Serving Ideas That Actually Work
These are obviously perfect as an appetizer, but they're equally at home served over steamed rice as a quick dinner, tucked into lettuce wraps as a light lunch, or scattered on a charcuterie board if you want to keep people guessing. I've also made a batch and tossed them with greens and a ginger dressing for a salad that somehow felt complete without meat.
Making Them Vegan and Other Swaps
If you're cooking for someone who avoids honey, maple syrup or agave nectar works beautifully in the glaze and adds its own subtle flavor. The panko is usually vegan, but check the label because some brands sneak in milk powder. Tofu is naturally vegan, so you're already most of the way there, and the rest is just reading ingredient lists carefully.
- Maple syrup has a deeper flavor that's less floral than honey, so use slightly less if you're sensitive to strong sweetness.
- Agave nectar is the most neutral substitute and won't change the flavor profile noticeably.
- Always double-check that your soy sauce is gluten-free if that matters for your table, because most regular soy sauce contains wheat.
Save These golden nuggets remind me that sometimes the best recipes come from stubbornness and a desire to prove that vegetables can be exciting. They're the kind of thing that sneaks onto the table again and again until people stop asking if it's an experiment and start asking when it's coming back.
Common Questions
- → What type of tofu works best for these nuggets?
Extra-firm tofu is ideal as it holds shape well and crisps up nicely when air-fried.
- → Can I bake instead of air-frying the tofu?
Yes, baking at 200°C (400°F) for about 20-25 minutes while turning halfway achieves a similar crispness.
- → How can I adjust the spice level?
Modify the amount of sriracha sauce in the glaze to suit your preferred heat intensity.
- → Is there a vegan alternative to honey in the glaze?
Use maple syrup or agave nectar to replace honey and keep the glaze sweet yet vegan-friendly.
- → What are recommended garnishes for these tofu nuggets?
Sesame seeds and thinly sliced spring onions add texture and a fresh, nutty finish.
- → How do I ensure the nuggets stay crispy?
Coating tofu evenly with cornstarch and panko and air-frying without overcrowding promotes maximum crispiness.