Bang Bang Tofu (Air Fryer or Pan Fried)

The sizzling sound of crispy tofu frying can instantly brighten a dull day, and the creamy, spicy bang bang sauce takes it to the next level. This Bang Bang Tofu (Air Fryer or Pan Fried) recipe is quick, requiring just 30 minutes from start to finish, and it works beautifully by balancing textures of crunchy tofu and creamy sauce.

This dish is perfect for anyone looking to enjoy a flavorful plant-based meal. It’s ideal for weeknight dinners or meal prep for the week. Leftovers can be stored in the fridge for up to three days for a quick lunch or dinner.

Why You’ll Love This Recipe

• The crispy texture of the tofu adds a delightful crunch.
• It’s quick to prepare, taking just 30 minutes.
• The bang bang sauce delivers a perfect balance of spicy and creamy flavors.
• This dish is customizable with various fresh toppings.

What You’ll Need

Gather your ingredients before diving in:

For the Tofu

• 1 14–16 oz block extra-firm tofu, pressed and cubed
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1-2 tablespoons cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and black pepper (to taste)

For the Sauce

• ¼ cup mayonnaise
• 1 ½ tablespoon sweet Thai chili sauce
• 1 ½ teaspoon Sriracha
• ½ teaspoon rice vinegar

For Serving

• Optional: cooked jasmine or white rice
• Optional: shredded purple cabbage
• Optional: julienned carrots
• Optional: sliced cucumber
• Optional: avocado
• Optional: edamame

Press tofu before cooking. Use vegan mayo for a plant-based option.

Substitutions & Swaps

• Tofu: tempeh or seitan
• Mayo: vegan mayonnaise
• Soy sauce: tamari for gluten-free
• Sweet Thai chili sauce: homemade or low-sugar version

How to Make It

Get ready to whip up a delicious meal in a few simple steps.

Prep the Tofu

Press the tofu to remove excess moisture. Cut or tear into bite-sized pieces. In a large bowl, toss the tofu with soy sauce and olive oil. Sprinkle in the cornstarch, garlic powder, paprika, salt, and pepper, and gently toss until evenly coated.

Cook in the Air Fryer

Preheat air fryer to 400°F. Arrange tofu in a single layer in the basket (work in batches if needed). Air fry for 12–15 minutes, shaking halfway through, until golden brown and crispy.

Cook on the Pan

Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer without overcrowding. Cook for 8–12 minutes, flipping every few minutes, until golden and crispy on most sides.

Make the Sauce

In a small bowl, whisk together the mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar until smooth. Once the tofu is cooked, transfer it to a bowl and toss with half of the bang bang sauce until evenly coated.

Assemble the Bowls

Divide rice between bowls. Top with the sauced tofu, cabbage, carrots, cucumber, and any other desired toppings. Drizzle the remaining sauce over the top and finish with sesame seeds and a squeeze of lime if desired.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, tofu becomes soggy when thawed.
Reheat: Warm in an air fryer or skillet for 5 minutes.

Tips for Best Results

• Ensure tofu is well-pressed for optimal crispiness.
• Don’t overcrowd the air fryer or skillet for even cooking.
• Adjust the sauce spices to your heat preference.
• Garnish with fresh herbs for added flavor.

Serving Suggestions

• Serve over rice for a hearty meal.
• Pair with a crunchy salad for a refreshing contrast.
• Enjoy as part of a vegan meal prep for the week.