This Honey Sriracha Air Fryer Tofu is a sweet-spicy sensation. Firm tofu crisps up in the air fryer, glazed with sticky honey and fiery sriracha—perfect for an easy air fryer tofu recipe that blends bold flavors into a quick, irresistible dinner bite.
Recipe Tips and Tricks
Press tofu well—removes moisture for crispness; 20 minutes with a weight is key. Cut evenly—1-inch cubes cook fast and coat well. Coat lightly—too much cornstarch softens the crust; a dusting is enough. Glaze after frying—keeps it crispy; pre-coating can make it soggy. Air fry in batches—space ensures that golden crunch.
Why You’ll Love This Recipe
Get ready to spice up your dinner with a dish that’s as quick as it is totally crave-worthy with this Honey Sriracha Air Fryer Tofu—it’s an air fryer tofu recipes standout and an easy dinner ideas star that’s about to become your new favorite for a sweet, fiery plant-based treat! This recipe is a crispy, sticky delight: firm tofu turns into golden, crunchy nuggets in the air fryer, then gets tossed in a honey-sriracha glaze that’s the perfect balance of sweet and heat—all ready in under 30 minutes, letting you chill while it cooks. It’s the ultimate no-fuss flavor bomb—just press, coat, and air fry, delivering tofu with a satisfying crunch and a glossy, spicy-sweet finish that’s bursting with bold taste, turning a simple block into a dinner hero without any hassle. Whether you’re craving a vegan twist on takeout vibes, pairing it with rice, or just want a zesty bite on a busy night, this one’s a total winner—crisp, sticky, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Honey Sriracha Air Fryer Tofu
Crispy tofu with sweet-spicy honey sriracha glaze—air fryer zesty.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 2 tbsp sriracha
- 2 tbsp honey
- 1 tsp soy sauce
- ½ tsp garlic powder
Instructions
- Gear Up for Sweet-Spicy Tofu Bliss: Alright, let’s dive into this sticky, zesty adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This honey sriracha tofu is about to make your dinner quick and bold. Picture that crunchy, glazed goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Quick: Take your 14 oz block of firm tofu—unwrap it, sandwich it between two plates, and set a heavy pan or book on top for 10 minutes to squeeze out that water. Imagine that tofu prepping to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Nuggets: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 bite-sized pieces, keeping them even for fast, even cooking. Picture those little nuggets turning golden and sticky—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch and ½ tsp garlic powder over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, powdery coat. Imagine that crisp crust forming—spread them on a plate, ready to fry up fast!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your coated tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a bounce of excitement!
- Air Fry the Tofu to Crisp: Place half the tofu cubes in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting golden and crisp—repeat with the second batch!
- Check for Crunchy Perfection: When the timer beeps, open the basket—inhale that toasty scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Mix the Honey Sriracha Glaze: In a small bowl, whisk 2 tbsp sriracha, 2 tbsp honey, and 1 tsp soy sauce until smooth and sticky—imagine that sweet-spicy magic ready to coat your tofu. Picture it clinging to each piece—set it aside, dreaming of that fiery-sweet flavor coming together!
- Toss with Sticky Goodness: Dump all the crispy tofu into your mixing bowl—pour the honey sriracha glaze over them and toss with a spoon until every piece is coated in that glossy, spicy-sweet sauce. Imagine that sticky kick sinking in—give them a gentle mix, keeping it bold and delicious!
- Serve Your Sweet-Spicy Tofu Treat: Pile those beauties on a plate—serve them hot, savoring every bite of that crispy, glazed goodness! Pair with veggies, dip in extra sauce, or enjoy solo—dig in, relishing every quick, zesty moment with a big, happy grin, feeling that sweet heat dance on your tongue!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Glaze after—coating before frying sogs it up; post-fry keeps the crunch alive and sticky.
- Batch it—overcrowding steams instead of crisps, so split them for the best texture every time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 170Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 285mgCarbohydrates 16gFiber 1gSugar 11gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the chewy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds sauce. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle richness. Sriracha brings heat—2 tbsp (6g carbs, 20 kcal) spicy and tangy. Honey sweetens—2 tbsp (34g carbs, 128 kcal) sticky and smooth. Soy sauce adds umami—1 tsp (1g carbs, 5 kcal) salty and savory. Garlic powder boosts flavor—½ tsp (negligible macros) warm and aromatic.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with avocado oil or skip—avocado (14g fat), oil-free (zero fat), richer or leaner. Replace sriracha with hot sauce or chili paste—2 tbsp (6g carbs), milder or spicier. Use maple syrup or agave instead of honey—2 tbsp (32g carbs), vegan-friendly sweetness. Add ginger or sesame seeds—½ tsp or 1 tbsp (negligible or 5g fat), for zing or texture. Sub soy sauce with tamari—1 tsp (1g carbs), gluten-free umami.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; glaze fresh after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; sauced tofu gets soggy if frozen.
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