Save My roommate challenged me to make something crispy and addictive without meat one Tuesday evening, and these honey sriracha tofu nuggets became my unlikely answer. The first batch came out golden and shattered between my teeth, then the glaze hit—sweet, spicy, and somehow both familiar and completely surprising. I watched her eat five in a row without stopping, and I knew I'd stumbled onto something special. Now they're the first thing people ask me to bring anywhere, which still amazes me since I used to think tofu was only for serious health food moments.
I made these for a dinner party where someone mentioned being tired of the same vegetarian options, and I could feel the skepticism in the room when I placed the platter down. But something shifted after the first bite—conversations paused, people reached for seconds without asking. My friend Sarah later told me it was the texture that got her, that perfect crisp that made it feel like proper food, not a compromise.
Ingredients
- Extra-firm tofu, pressed: Pressing is non-negotiable here—it removes moisture so you get that satisfying crunch instead of a soggy mess.
- Cornstarch: The secret weapon for crispiness; it creates a delicate crust that panko alone can't achieve.
- Panko breadcrumbs: These larger crumbs stay crispy longer than regular breadcrumbs and catch the glaze beautifully.
- Honey: Balances the heat and adds a subtle caramelization in the glaze.
- Sriracha sauce: Adjust bravely—I prefer mine spicy enough to feel adventurous but not punishing.
- Sesame oil: A small amount adds nutty depth that makes the glaze memorable.
- Rice vinegar: Cuts through the sweetness with gentle brightness, keeping everything balanced.
- Spring onions and sesame seeds: These garnishes aren't just decoration—they add texture and freshness that complete the experience.
Instructions
- Press your tofu with intention:
- Wrap the block in paper towels or a clean kitchen cloth and weight it down for at least 15 minutes while you prep everything else. Patience here means crunch later.
- Season and coat the cubes:
- Toss your pressed and cubed tofu with cornstarch and seasonings until every piece has a thin, even coating. This is where the texture magic starts.
- Roll in panko:
- Work gently so the tofu doesn't crack, making sure each nugget gets a full jacket of breadcrumbs. A slightly damp coating helps the panko stick.
- Air fry until golden:
- Set your air fryer to 200°C and arrange nuggets in a single layer without crowding. Shake the basket halfway through so they brown evenly all over.
- Build your glaze:
- While the nuggets cook, whisk honey, sriracha, soy sauce, rice vinegar, and sesame oil over low heat until it smells incredible and coats the back of a spoon slightly. Don't rush this step—it should warm through gently, not boil.
- Bring it together:
- Toss the hot nuggets with the warm glaze immediately, catching every surface. Plate quickly while they're still warm and the coating stays crisp.
Save What stuck with me most was watching someone who'd never chosen tofu voluntarily ask for the recipe, wanting to master it themselves. That moment reminded me that food is just a vehicle for small victories and shared enthusiasm, and these nuggets happened to be one that brought both.
The Sriracha Question
Sriracha strength varies wildly between brands, and what tastes perfectly balanced to me might be fiery to someone else. I started by adding just 1 tbsp and tasting before committing to the full 1.5, which took the pressure off and let me adjust for the specific bottle I was using. Now I keep a little extra on the side for people who want to turn up the heat after the first bite.
Variations That Work
Once you master the base, small changes open new doors without losing what makes these special. I've swapped sriracha for gochujang to get a deeper spice, added a touch of lime juice for brightness, and even drizzled everything with a spicy mayo mixed with the leftover glaze. The structure holds strong enough to play with, which is the mark of a recipe worth keeping.
Serving and Storage
These shine best served within an hour of assembly while the crunch is still there, though the flavor stays brilliant for a day if you store them in an airtight container. I learned that reheating gently in a 160°C oven for about 5 minutes restores some of that texture if you make them ahead for company. They're perfect on their own, alongside rice, or tucked into lettuce cups as a low-carb option that still feels indulgent.
- Serve immediately after tossing with glaze for maximum crispiness.
- Refrigerate any leftovers and reheat gently to restore texture.
- Pair with steamed rice, pickled vegetables, or fresh greens depending on your mood.
Save These nuggets proved to me that vegetarian cooking doesn't ask for less flavor or technique, just different creativity. Once you've tasted them, they'll quietly become something you crave.
Saffron Brook Recipe Q&As
- → How do I get the tofu extra crispy?
Pressing the tofu to remove excess moisture and coating it with cornstarch followed by panko breadcrumbs helps achieve a crispier texture when air fried.
- → Can I make this gluten-free?
Yes, use gluten-free panko breadcrumbs and soy sauce alternatives to keep it gluten-free without compromising on texture or flavor.
- → What can I use instead of honey for a vegan option?
Maple syrup or agave nectar can be swapped for honey to maintain sweetness while keeping the dish vegan-friendly.
- → How spicy is the glaze? Can I adjust it?
The glaze has a balanced sweet heat, but the amount of sriracha can be adjusted to suit your preferred spice level.
- → What cooking equipment do I need?
An air fryer is ideal to get the tofu golden and crisp, along with basic tools like mixing bowls, a saucepan, tongs, and a knife.