Swicy Maple-Sriracha Tofu Nuggets (Print Version)

Sweet and spicy tofu nuggets with crunchy quinoa coating, tossed in maple-sriracha glaze. Perfect for vegan snacking.

# Ingredients:

→ Tofu

01 - 400 g extra-firm tofu
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Marinade

04 - 2 tablespoons soy sauce (or tamari for gluten-free)
05 - 1 tablespoon cornstarch

→ Quinoa Crust

06 - 80 g cooked quinoa, well drained and cooled
07 - 50 g panko breadcrumbs (use gluten-free if required)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder

→ Wet Dredge

10 - 60 ml unsweetened plant milk
11 - 1 tablespoon cornstarch

→ Swicy Maple-Sriracha Sauce

12 - 2 tablespoons pure maple syrup
13 - 1.5 tablespoons sriracha sauce
14 - 1 tablespoon soy sauce
15 - 1 teaspoon rice vinegar
16 - 1 teaspoon toasted sesame oil

# Steps:

01 - Press extra-firm tofu for at least 10 minutes to remove excess moisture. Slice into bite-sized nugget shapes and season all sides evenly with salt and black pepper.
02 - In a mixing bowl, gently toss tofu pieces with soy sauce and cornstarch until thoroughly coated.
03 - Combine cooked quinoa, panko breadcrumbs, smoked paprika, and garlic powder in a shallow bowl, mixing well to distribute seasoning.
04 - In a separate shallow bowl, whisk unsweetened plant milk with cornstarch until smooth.
05 - Dip each marinated tofu piece into the wet dredge, letting excess drip off, then firmly press into the quinoa crust mixture to evenly coat all sides.
06 - Preheat air fryer to 200°C. Arrange crusted tofu nuggets in a single layer, working in batches if necessary. Air-fry for 15 to 18 minutes, shaking halfway through, until crisp and golden.
07 - Combine maple syrup, sriracha sauce, soy sauce, rice vinegar, and toasted sesame oil in a small saucepan. Warm gently over low heat, whisking, for 2 to 3 minutes until slightly thickened.
08 - Transfer air-fried tofu nuggets to a large bowl. Toss gently with the warm maple-sriracha sauce or serve sauce on the side as a dip.
09 - Serve immediately, garnished with sliced scallions or sesame seeds if desired.

# Notes:

01 - For a thicker crust, double-coat nuggets in the quinoa mixture before air-frying.
02 - Adjust sriracha quantity in the sauce to control overall spice.
03 - Pairs well with steamed rice, crisp salad, or as a shareable party snack.
04 - To oven-bake: Cook nuggets at 220°C for 22–25 minutes, flipping halfway for even browning.
05 - Use tamari and gluten-free panko for a gluten-free option.

Go Back