Bang Bang Tofu (Air Fryer or Pan Fried)

The aroma of crispy tofu mingling with a creamy, spicy sauce fills the kitchen, instantly making your mouth water. Bang Bang Tofu (Air Fryer or Pan Fried) is a vibrant dish that takes just 30 minutes to whip up, and the delightful contrast of textures makes it a standout choice for any meal. This recipe works wonderfully because it’s simple to prepare and loaded with flavor.

This dish is perfect for anyone craving a quick plant-based meal. Whether you’re hosting a weeknight dinner or meal prepping for the week, you can easily make the tofu ahead of time. Plus, any leftover tofu can be stored and reheated for a tasty lunch.

Why You’ll Love This Recipe

• Crispy, golden tofu with a satisfying crunch.
• A creamy and zesty sauce that perfectly complements the tofu.
• Quick preparation in less than 30 minutes.
• Versatile servings that can be customized with fresh vegetables.

What You’ll Need

Gather these ingredients for your delicious Bang Bang Tofu:

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

Use vegan mayo for a plant-based version.

Substitutions & Swaps

• Tofu: swap with tempeh for a firmer texture.
• Soy sauce: use tamari for a gluten-free option.
• Mayonnaise: substitute with Greek yogurt for a lighter sauce.
• Sriracha: replace with chili garlic sauce for a different flavor.

How to Make It

Prepare to enjoy a flavor-packed tofu dish with these easy steps.

Press the Tofu

Start by pressing the tofu to remove excess moisture. Cut or tear the tofu 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 the Tofu

Cook Option 1: Air Fryer

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

Cook Option 2: Pan Fry

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 cooked 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 in an airtight container for up to 3 days.
Freezer: No, tofu texture changes when frozen.
Reheat: Microwave for 1–2 minutes or until heated.

Tips for Best Results

• Press the tofu well to ensure it becomes crispy.
• Use cornstarch for an extra crunchy coating.
• Adjust the sauce’s spiciness by changing the Sriracha amount.
• Serve immediately for the best texture and flavor.

Serving Suggestions

• Serve over rice for a hearty meal.
• Pair with fresh salad or slaw for a light dish.
• Enjoy as a topping for grain bowls or wraps.