Sweet Chili Tofu Nuggets

My air fryer has become something of a culinary sidekick, and these sweet chili tofu nuggets were the moment it truly proved its worth. I'd been skeptical about making tofu crispy without deep frying, convinced something would be lost in translation. But that first batch came out of the basket golden and impossibly crunchy, and the tangy-sweet sauce clinging to each piece made me realize I'd been overthinking it all along.

I made these for my partner one Thursday evening when we were both too tired to think, and somehow they became the comfort food that saved the day. The kitchen smelled incredible—toasty and savory with that subtle sesame undertone—and watching their face light up when they tasted one made the minimal effort feel like I'd spent hours in the kitchen.

Ingredients

• Extra-firm tofu (400 g): The backbone of this dish, and pressing it properly is non-negotiable if you want that satisfying crunch that contrasts with the creamy center.
• Cornstarch and all-purpose flour (2 tbsp each): This duo creates the crispy coating that clings beautifully—cornstarch is your secret weapon for that extra shatter.
• Garlic powder, onion powder, smoked paprika (1 tsp, 1 tsp, 1/2 tsp): Together they build a savory foundation that makes every bite taste intentional and flavorful.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season generously because tofu is a blank canvas waiting for your direction.
• Neutral oil (2 tbsp): This helps the coating adhere and fry, so don't skip it or you'll end up with a dry, powdery exterior.
• Sweet chili sauce (1/3 cup): Use a good quality one—it becomes the glue that holds the whole dish together emotionally.
• Soy sauce (1 tbsp): Adds umami depth that makes people wonder what your secret ingredient is.
• Rice vinegar and sesame oil (1 tsp each): These whisper in the background, balancing richness with brightness.
• Sesame seeds and green onions (optional garnish): They transform the dish from simple to thoughtfully finished.

Instructions

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Press your tofu like you mean it:

Wrap the block in a clean kitchen towel and weight it down with something heavy—a cast iron skillet works beautifully. This 10 to 15 minute wait removes moisture that would otherwise steam your nuggets instead of crisping them.

Cut into bite-sized pieces:

Aim for roughly 2 to 3 centimeter cubes, making sure they're roughly uniform so they cook evenly and look intentional on the plate.

Build your coating mixture:

Combine the cornstarch, flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a wide bowl. This is where the flavor begins, so give it a gentle stir to distribute the spices evenly.

Coat the tofu thoroughly:

Toss the pressed nuggets through the dry mixture, then drizzle with oil and toss again. Every piece should have a light, even coating that looks almost velvety.

Arrange in the air fryer basket:

Lay them out in a single layer without crowding—they need air circulation to become golden, not steamed. If your basket feels full, you're using too many at once.

Air fry until golden:

Set to 200°C (400°F) and cook for 12 to 15 minutes, shaking the basket about halfway through to encourage even browning. You'll know they're ready when they're deeply golden and sound crispy when you shake the basket.

Mix your sauce while they cook:

Whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Letting these flavors mingle while the tofu finishes cooking gives the sauce a more integrated taste.

Toss and serve:

Transfer the hot nuggets to a bowl, pour the sauce over, and toss gently to coat everything evenly. Finish with sesame seeds and green onions if you have them, and serve while they're still warm.

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There's something almost meditative about watching tofu transform in the air fryer, listening to that gentle rumble while the coating turns golden. It reminds me that sometimes the simplest dishes carry the most satisfying moments in the kitchen.

Making Them Perfectly Crispy

Crispiness comes down to moisture control and air circulation—two things that sound technical but are honestly just about patience and setup. The pressing step isn't a suggestion; it's the foundation that everything else rests on. Once your tofu is properly pressed and coated, the air fryer does most of the heavy lifting, transforming a block of mild protein into something golden and crunchy that tastes expensive.

Sauce Magic and Customization

The sweet chili sauce is where your personality can shine through, and I've learned that store-bought sauces are perfectly fine—there's no shame in building on something good rather than starting from scratch. If you want heat, a pinch of red chili flakes added to the sauce gives you control over the spice level without overwhelming the delicate balance of sweet and tangy. For something lighter, try tossing the nuggets in a combination of lime juice, a touch of honey, and crushed peanuts instead.

Serving Ideas and Pairings

These nuggets are endlessly adaptable, which is part of their charm—they work equally well as a snack straight from the air fryer, nestled into lettuce wraps for a light meal, or served over rice with a vegetable stir-fry for something more substantial. I've also tossed them into noodle bowls with a drizzle of sesame oil and crispy garlic, and they've held their own beautifully. The key is thinking of them as a vehicle for whatever you're craving rather than a standalone dish confined to one role.

• Serve over jasmine rice with steamed broccoli for a complete meal.
• Stuff into lettuce wraps with shredded carrots and cucumber for a lighter option.
• Pair with steamed dumplings for an easy appetizer spread that feels intentional.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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These nuggets have become my go-to when I want something that feels restaurant-quality but doesn't demand much from me. Every time I make them, I'm reminded that the best recipes are the ones you actually want to cook.

Kitchen Q&A

→ How do you get tofu nuggets crispy?

Pressing tofu to remove moisture and coating it with a mixture of cornstarch and flour before air frying ensures a crispy texture.

→ Can I make the sauce spicier?

Yes, adding red chili flakes to the sweet chili sauce boosts the heat without overpowering the flavor.

→ What oil is best for air frying tofu?

Neutral oils like canola or avocado oil work well for air frying, providing a light coating and crisp finish.

→ Are there gluten-free options for this dish?

Using rice flour and tamari instead of regular flour and soy sauce keeps the dish gluten-free.

→ Can I substitute tofu with other ingredients?

Tempeh is a good alternative, offering a firmer texture and a similar protein content.