Crispy Hot Honey Tofu

This crispy-on-the-outside, tender-on-the-inside airfried tofu has become my go-to recipe when I need something impressive yet incredibly simple. The magical combination of sweet honey and spicy chili creates an irresistible glaze that transforms humble tofu into a crave-worthy meal.

I discovered this recipe during a busy workweek when I needed something quick but didn't want to sacrifice flavor. Now it's on regular rotation in our house even my tofu skeptical friends request it when they visit.

Ingredients

• Tofu: 225g, firm or extra firm varieties work best as they hold their shape during cooking
• Plant Based Milk: 150ml, helps the coating adhere to the tofu without eggs
• Cornflakes: 150g, creates an incredibly crispy exterior that stays crunchy even after saucing
• Sweet Chilli Sauce: 4 Tbsp, provides both sweetness and mild heat to the sauce base
• Soy Sauce: 5 Tbsp, adds umami depth and saltiness to balance the sweet elements
• Garlic: 1 Tbsp, fresh minced garlic gives aromatic foundation to the sauce
• Honey or Agave: 3 Tbsp, creates the sticky texture while adding natural sweetness
• Chilli Sauce: 2 Tbsp, adjust according to your heat preference I recommend sriracha
• Sesame Seeds: 1 Tbsp, adds nutty flavor and visual appeal to the finished dish
• Fresh Chillis: optional but highly recommended for extra heat and color contrast

Step-by-Step Instructions

Prepare The Tofu:

Tear the tofu into irregular bite sized chunks rather than cutting with a knife. These rough edges create more surface area for the crispy coating and sauce to cling to. Then dip each piece into plant based milk ensuring complete coverage.

Create The Crispy Coating:

Crush cornflakes into medium sized pieces not too fine to maintain texture. Coat each milk dipped tofu piece thoroughly in the cornflake crumbs pressing gently to help adhere.

Airfry To Perfection:

Place the coated tofu pieces in your airfryer basket with small spaces between each piece to allow air circulation. Cook at 185°C for 16 minutes total flipping each piece at the 8 minute mark to ensure even browning on all sides.

Make The Hot Honey Sauce:

While the tofu cooks combine sweet chili sauce soy sauce honey garlic chili sauce and sesame seeds in a small saucepan over low heat. Stir frequently until the mixture begins to bubble and thicken usually about 5 to 7 minutes. The sauce should coat the back of a spoon when ready.

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The cornflake coating is truly the secret weapon in this recipe. I discovered it by accident when I ran out of panko breadcrumbs one evening and had to improvise. The result was so much better than my original version that I never went back. The cornflakes maintain their crunch even after being coated with sauce making each bite a textural delight.

Sauce Variations

The basic hot honey sauce is delicious but you can easily customize it to create different flavor profiles. For a more Thai inspired version add a tablespoon of lime juice and some chopped cilantro at the end. If you prefer something more savory reduce the honey by half and add an extra tablespoon of soy sauce plus a teaspoon of five spice powder. My personal favorite variation includes two tablespoons of peanut butter whisked into the sauce for a rich nutty finish that pairs beautifully with the spice.

Serving Suggestions

This versatile tofu works wonderfully in multiple settings. Serve it over steamed jasmine rice with stir fried vegetables for a complete meal. It also makes outstanding tacos when tucked into warm tortillas with fresh slaw and avocado. For a lighter option place atop a crisp green salad with cucumber and radish the hot honey sauce doubles as an exciting dressing. When entertaining I often serve these as bite sized appetizers with toothpicks and extra sauce on the side for dipping.

Storage Tips

The airfried tofu is best enjoyed immediately after cooking but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat place back in the airfryer for 3 to 4 minutes at 180°C to restore the crispy exterior. I recommend storing the sauce separately and reheating it gently on the stovetop or microwave before combining with the reheated tofu. This prevents the coating from becoming soggy during storage.

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This recipe proves that tofu can be anything but boring. With its incredible flavor and texture, it’s sure to become a favorite in your home too.

Frequently Asked Questions

→ Can I make this without an air fryer?

Yes! You can bake the cornflake-coated tofu in a conventional oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through. You may need to lightly spray or brush the pieces with oil for optimal crispiness.

→ How do I make this dish vegan?

Simply substitute the honey with agave syrup or maple syrup to make this dish completely vegan while maintaining the sweet-spicy flavor profile.

→ What can I serve with hot honey tofu?

This tofu pairs wonderfully with steamed rice, noodles, or a fresh Asian-inspired salad. For a complete meal, serve with stir-fried vegetables or some simple cucumber and carrot matchsticks.

→ Do I need to press the tofu first?

While not specified in the recipe, pressing tofu for 15-30 minutes before cooking removes excess moisture and helps achieve maximum crispiness. However, if you're short on time, you can skip this step.

→ How spicy is this dish?

The spice level is moderate with the sweet chili sauce and chili sauce providing heat balanced by the sweetness of honey. You can easily adjust the spice level by reducing the chili sauce or omitting the fresh chilies for a milder version.

→ Can I prepare the sauce ahead of time?

Yes, the hot honey sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat before tossing with the freshly airfried tofu.