Air Fryer Sweet Chili Tofu Nuggets (Printable View)

Crispy golden tofu bites tossed in tangy sweet chili sauce, perfect for snacking or light meals.

# What You’ll Need:

→ Tofu Nuggets

01 - 14 oz extra-firm tofu
02 - 2 tablespoons cornstarch
03 - 2 tablespoons all-purpose flour or rice flour for gluten-free
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 2 tablespoons neutral oil such as canola or avocado

→ Sweet Chili Sauce

10 - 1/3 cup sweet chili sauce store-bought or homemade
11 - 1 tablespoon soy sauce or tamari for gluten-free
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon sesame oil

→ Garnish

14 - 1 tablespoon sesame seeds
15 - 2 tablespoons chopped green onions

# How To Make It:

01 - Wrap tofu in a clean towel and place a heavy object on top. Let drain for 10 to 15 minutes to remove excess moisture.
02 - Cut the tofu into bite-sized nuggets approximately 3/4 to 1 inch each.
03 - In a large bowl, combine cornstarch, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
04 - Toss the tofu nuggets in the coating mixture until evenly coated on all sides.
05 - Drizzle the oil over the coated tofu pieces and toss again to ensure complete coverage.
06 - Arrange the tofu nuggets in a single layer in the air fryer basket without overcrowding.
07 - Air fry at 400°F for 12 to 15 minutes, shaking the basket halfway through, until the tofu is golden and crispy.
08 - While the tofu cooks, mix the sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl.
09 - Once the tofu is cooked, transfer it to a large bowl. Pour the sauce over and gently toss to coat all nuggets.
10 - Serve immediately, garnished with sesame seeds and chopped green onions if desired.

# Best Practices:

01 -
  • They're genuinely crispy on the outside and tender inside—no special equipment or deep frying required.
  • The sweet chili glaze comes together while the air fryer does the heavy lifting, so you're never standing over a stove.
  • Tofu gets a second chance here; this is the recipe that converts skeptics into believers.
02 -
  • Pressing the tofu is the difference between crispy and disappointing—I learned this the hard way after my first batch came out damp and chewy.
  • Don't skip the cornstarch; flour alone won't give you that satisfying crunch that makes people ask if these are really tofu.
03 -
  • If your air fryer basket is small, cook in two batches rather than crowding them—the space between pieces is what makes them crispy, not steamed.
  • Prepare the tofu and coating the night before, then air fry fresh in the morning for a hot lunch that takes five minutes.
Go Back