The crisp sound as you bite into perfectly golden tofu is music to my ears. This Bang Bang Tofu recipe, which takes just about 30 minutes to prepare, is an irresistible combination of savory and spicy flavors, while ensuring a delightful crunch on each piece. With both air fryer and pan-frying options, you’ll have the flexibility to achieve the perfect texture.
This recipe is perfect for anyone looking for a delicious, plant-based meal. It’s great for a weeknight dinner or meal prep, and the tofu can be stored in the fridge for up to four days for an easy reheat.
Why You’ll Love This Recipe
- Enjoy crispy tofu coated in a spicy, creamy sauce for a flavor explosion.
- Both air-fried and pan-fried methods provide versatility for your cooking style.
- Ready in just 30 minutes, making it a quick and satisfying meal option.
- Customize your bowls with a variety of fresh vegetables for added nutrition.
What You’ll Need
Gather the following ingredients to create this delicious dish.
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 low-sodium soy sauce for a healthier option.
Substitutions & Swaps
- Mayonnaise: opt for vegan mayo or Greek yogurt
- Rice vinegar: can be replaced with apple cider vinegar
- Sweet Thai chili sauce: substitute with homemade chili sauce or hoisin sauce
- Olive oil: any neutral oil works well
How to Make It
Follow these simple steps to create your Bang Bang Tofu.
Prep 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 Option 1: Air fry
Preheat the air fryer to 400°F. Arrange the tofu in a single layer in the basket, working in batches if needed. Air fry for 12–15 minutes, shaking halfway through the cooking time, until golden brown and crispy.
Cook Option 2: Pan fry
Heat 1–2 tablespoons of oil in a large skillet over medium heat. Add the 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, tofu texture may change when thawed.
Reheat: Microwave for 1-2 minutes or until warm.
Tips for Best Results
- Ensure tofu is well-pressed to achieve maximum crispiness.
- Adjust Sriracha to your preferred spice level for the sauce.
- For the best flavor, allow the tofu to marinate for at least 15 minutes.
- Don’t overcrowd the air fryer or skillet to ensure even cooking.
Serving Suggestions
- Pair with cooked jasmine rice and fresh vegetables for a complete meal.
- Serve alongside a light salad or soup for a satisfying lunch.
- Top with sesame seeds and fresh herbs for added flavor and presentation.
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