Baked Honey Sriracha Tofu Nuggets That Turn Skeptics Into Snack Thieves

You know that one friend who swears they hate tofu? These nuggets will have them silently clearing the tray like it’s their side hustle. Crispy, sticky, sweet-heat perfection—without a deep fryer or an ingredient list that looks like a lab experiment.

They’re weeknight-easy, party-worthy, and dangerously snackable. Make a batch, blink, and wonder where they went. Spoiler: you ate half while “taste-testing.”

Why You’ll Love This Recipe

• Serious crunch without frying: The oven and a cornstarch jacket deliver that nugget snap.
• Sweet meets spicy: Honey and Sriracha create a glossy, addictive glaze that clings to every edge.
• Meal-prep friendly: Reheats like a dream and stays crisp with a quick toss in the oven or air fryer.
• Custom heat level: You control the burn—mild to “call the fire department.”
• High-protein, low drama: Minimal cleanup and simple pantry staples.

What You’ll Need (Ingredients)

• 14–16 oz extra-firm tofu, drained and pressed
• 2 tbsp cornstarch (or arrowroot)
• 1 tbsp neutral oil (avocado, canola, or light olive)
• 1 tsp soy sauce (or tamari for gluten-free)
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt (adjust to taste)
• Black pepper, a few grinds
• Sesame seeds (optional, for garnish)
• Scallions, thinly sliced (optional)

For the Honey Sriracha Glaze:

• 3 tbsp honey (sub maple syrup for vegan)
• 1.5–2 tbsp Sriracha (start small, taste, adjust)
• 1 tbsp soy sauce (or tamari)
• 1 tsp rice vinegar (or apple cider vinegar)
• 1 tsp toasted sesame oil
• 1 tsp finely grated ginger (optional but excellent)
• 1 tsp minced garlic (or 1/4 tsp garlic powder)

Let’s Get Cooking – Instructions

1. Prep the tofu like a pro: Drain and press tofu for 20–30 minutes.

   No press? Wrap in a clean towel, stack a skillet on top, and add a couple cans. Drier tofu = crispier nuggets, FYI.

2. Heat the oven: Preheat to 425°F (220°C).

   Line a sheet pan with parchment or lightly oil it for better browning.

3. Cut to nugget size: Slice tofu into 3/4-inch cubes or rectangles. Think bite-sized but sturdy enough to toss.
4. Season and coat: In a bowl, whisk oil, soy sauce, garlic powder, salt, and pepper. Add tofu and toss gently.

   Sprinkle cornstarch over the bowl and toss again to coat evenly—no chalky clumps.

5. Bake for the crunch: Spread tofu on the pan with space between pieces. Bake 15 minutes, flip, then bake another 10–12 minutes until golden and crisp.
6. Make the glaze: While tofu bakes, whisk honey, Sriracha, soy sauce, rice vinegar, sesame oil, ginger, and garlic in a small saucepan over low heat for 2–3 minutes, just until slightly thickened and glossy. Don’t boil—sugar burns are not the vibe.
7. Toss and finish: Move hot tofu into a mixing bowl.

   Pour in the glaze and toss to coat. Return to the pan and bake 3–5 minutes to set the glaze and get that tacky, sticky sheen.

8. Garnish and serve: Sprinkle with sesame seeds and scallions. Serve immediately while loud crunch noises still occur.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheat for crispness: Oven or air fryer at 375°F (190°C) for 6–8 minutes.

  Microwaves will soften the coating—use only if you’re in “urgent snack” mode.

• Sauce on the side trick: If meal prepping, bake plain tofu and store glaze separately. Reheat tofu, then toss in warmed glaze to revive maximum texture.
• Freezer note: You can freeze baked, unglazed tofu nuggets for 1 month; reheat from frozen at 400°F until hot, then glaze.

Health Benefits

• Protein-packed: Extra-firm tofu brings roughly 9–12 grams of protein per 3.5 oz serving. Great for muscle repair and satiety without heavy fats.
• Better-for-you crunch: Baked, not fried, means lower oil use and fewer calories while keeping that nugget feel.
• Isoflavones & minerals: Tofu provides calcium (if calcium-set) and iron, plus soy isoflavones that may support heart health.
• Customizable sodium and sugar: You control the soy sauce and honey—dial in your macros as needed.

Pitfalls to Watch Out For

• Skipping the press: Wet tofu equals soggy nuggets.

  Don’t do it.

• Cornstarch overload: Too much creates dusty coating. Measure, toss lightly, and shake off excess.
• Crowded pan: Steam happens, crisp doesn’t. Give tofu personal space, like headphones on a plane.
• Burnt glaze: High heat + sugar = bitter notes.

  Keep glaze on low heat and finish briefly in the oven.

• Wrong tofu type: Silken or soft tofu will collapse. Extra-firm or super-firm only.

Alternatives

• Vegan glaze: Swap honey with maple syrup or agave. Maple adds a deeper caramel vibe.
• Gluten-free: Use tamari or coconut aminos.

  Note: coconut aminos are sweeter; reduce honey slightly.

• Air fryer move: Cook at 390°F (200°C) for 12–15 minutes, shaking halfway. Toss in glaze, then air fry 2 more minutes.
• Heat level tweaks: Add red pepper flakes for extra kick or reduce Sriracha for a mild version. A squeeze of lime brightens everything.
• Protein swap: This glaze loves tempeh, cauliflower florets, or chicken if you’re not plant-based.
• Crunch boosters: Mix 1–2 tbsp panko with cornstarch for a rougher, nuggety crust.

FAQ

Can I make these without oil?

Yes.

Skip the oil and add 1 extra teaspoon of soy sauce to help cornstarch adhere. The nuggets will be slightly less crisp but still solid, especially if you air fry.

How do I press tofu if I’m short on time?

Wrap in paper towels, microwave on a plate for 1 minute, then gently press. Repeat once if needed.

It’s the “cheat code” for moisture removal.

My tofu isn’t browning. What gives?

Likely overcrowding or a cool oven. Use a preheated, light-colored sheet pan, leave space, and consider convection.

A light mist of oil also helps.

Is Sriracha the only hot sauce that works?

Nope. Gochujang thinned with a splash of water, sambal oelek, or even chili-garlic sauce can step in. Adjust honey and vinegar to keep the sweet-tang balance.

Can I serve these as a meal, not just a snack?

Absolutely.

Pair with jasmine rice, cucumber salad, and steamed broccoli. Or wrap in lettuce with pickled carrots for a DIY banh mi-ish vibe.

How spicy are they?

Medium by default. Start with 1.5 tbsp Sriracha, taste the glaze, and bump it up if you like a punch.

IMO, 2 tbsp is the sweet spot.

Do they stay crispy after glazing?

Briefly. The oven “set” step helps, but glazed nuggets are about sticky-crisp. For max crunch, serve immediately or glaze lightly.

My Take

These Baked Honey Sriracha Tofu Nuggets hit that rare combo: weeknight simple, party-worthy, and craveable enough to replace takeout.

They lean on technique, not fancy gear—press well, coat smart, and finish with a quick glaze set. The flavor ratio punches above its weight: sweet, heat, tang, and sesame depth in every bite. Make extra.

Future you will thank present you when the 9 p.m. snack alarm goes off.