Bang Bang Tofu (Air Fryer or Pan Fried)

There’s something utterly satisfying about biting into a piece of crispy, golden tofu, especially when it’s coated in a delicious, creamy bang bang sauce. This recipe for Bang Bang Tofu (Air Fryer or Pan Fried) takes only about 30 minutes from start to finish and manages to balance texture and flavor in the most delectable way. It’s an ideal blend of crunchy and creamy that also happens to be incredibly easy to prepare.

This recipe is perfect for anyone looking to add a delightful plant-based option to their dinner rotation or impress guests with a unique flavor. Whether you’re whipping it up for a weeknight dinner or serving it at a gathering, this dish is sure to be a hit. You can prepare the tofu in advance, and it stores well for quick reheating later.

Why You’ll Love This Recipe

• The crispy tofu offers a satisfying crunch in every bite.
• It features a luscious, tangy sauce that brings everything together.
• You can easily customize it with your favorite toppings.
• This dish is quick to make, perfect for those busy weeknights.

What You’ll Need

Gather the following ingredients for a delicious meal.

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

Note: Adjust Sriracha for preferred spice level.

Substitutions & Swaps

• Tofu can be replaced with tempeh.
• Mayonnaise can be swapped for vegan mayo.
• Rice vinegar can be replaced with apple cider vinegar.
• Sweet Thai chili sauce can be substituted with homemade chili sauce.

How to Make It

Follow these steps for a perfect bang bang tofu dish.

Prepare the Tofu

Press the tofu to remove excess moisture, then cut or tear it 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

For 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.

For 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 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 4 days.
Freezer: No, it affects texture after thawing.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Ensure tofu is pressed thoroughly for maximum crispiness.
• Adjust cooking time based on air fryer or stove settings.
• Don’t overcrowd the pan or air fryer for best results.
• Garnish with fresh herbs for an extra flavor kick.

Serving Suggestions

• Serve with a bed of jasmine rice for extra heartiness.
• Pair with a side of fresh vegetable spring rolls.
• Enjoy with a light, tangy salad for a balanced meal.