This bang bang tofu is made crispy in the air fryer and then tossed in a creamy, sweet and spicy bang bang sauce. Serve over rice with edamame and avocado and you have an easy vegetarian dinner everyone is going to love, ready in under 30 minutes.
If you think you do not like tofu, I am going to gently suggest you have just not been cooking it right, because it really should never be boring or bland. These pieces of bang bang tofu are so good that I will confess, I ate a whole portion just snacking on them while I took the photos. I just couldn’t resist!
This is the tofu version of two recipes you already love on here, my bang bang salmon and my bang bang chicken skewers. It’s the same creamy, sweet and spicy sauce, just with crispy air fried tofu instead, and I can confirm this is going to be a regular for me!
I love this recipe as a simple weeknight dinner. Tofu is such an affordable protein, and I always grab a block when I’m shopping as it lasts a while in the fridge (or you can throw it in the freezer) and it ensures I can always make an easy dinner. Plus, tofu cooks really quickly, and you can have this whole dinner on the table in under 30 minutes.
Key Ingredients
This air fryer bang bang tofu uses simple, everyday ingredients, and you may already have most of them in the fridge and pantry.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Firm tofu – grab a packet of firm tofu or extra firm tofu. Make sure not to get silken, as this will not work. I don’t press the tofu as I find the brand I use doesn’t really need it, I just make sure to pat it dry with paper towels.
- Soy sauce – it might sound a little out of place in this recipe, but it adds a salty, umami flavour that makes the tofu taste so good.
- Olive oil – helps everything stick to the tofu and crisp up in the air fryer.
- Cornflour – also known as cornstarch in the US. This gives the tofu its light, crispy coating.
- Garlic powder, smoked paprika and onion powder – the spice trio that flavours the tofu. This is the same combo I use in my bang bang salmon and chicken.
- Mayonnaise – the creamy base of the sauce. Use a good mayo you like to eat, I always use Heinz.
- Sweet chilli sauce – a staple in my fridge. The supermarket brand is fine here, or use a Thai sweet chilli sauce.
- Sriracha – for a little kick. Add more or less depending on how spicy you like things.
- Rice wine vinegar – adds a tang that balances out the sweet and spicy.
To serve: I like serving the bang bang tofu over cooked rice with some avocado and edamame. I just buy the frozen shelled edamame from the freezer section and let it defrost at room temperature while I prepare the rest of the meal.
Gluten Free Option: swap the soy sauce for tamari or a gluten free soy sauce, and check that your sweet chilli sauce is gluten free, as some brands are not.
Vegan Option: use a vegan mayonnaise.
Step-By-Step Instructions
Step 1: Tear the tofu into bite-sized pieces. It is fine if they are a little uneven, those craggy edges are what crisp up beautifully.
Step 2: In a large bowl, mix together the soy sauce, olive oil, cornflour, spices, salt and pepper. Add the tofu and toss to coat well, making sure there are no white spots left showing.
Step 3: Place the tofu in the air fryer basket in a single layer. Air fry at 200°C/400°F for 15 minutes, shaking the basket after 10 minutes.
Step 4: While the tofu cooks, make the bang bang sauce. Mix together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar until smooth, then taste and adjust if needed.
Step 5: Transfer the crispy tofu to a large bowl, add about half the sauce and toss to coat. For the best result, return the tofu to the air fryer for a further 2 to 3 minutes until the sauce is bubbling. This step is optional but I really recommend it.
Step 6: Serve the bang bang tofu over rice with avocado and edamame, and a generous drizzle of the remaining sauce.
👉 Tear the tofu rather than slicing it. Those rough, uneven edges are what crisp up into the best texture. And take the time to coat every piece so there are no white spots, as that is what gives you flavour all the way through.
Serving Suggestion: I love this as a bang bang tofu rice bowl with avocado and edamame, but it is just as good with any of your favourite rice bowl toppings. A sprinkle of sesame seeds and some chopped chives are the perfect finishing touch!
Freezing the Tofu
If you’re still a little unsure about the texture of tofu, try freezing and defrosting it first!
Just like I share in my air fryer tofu nuggets, freezing and defrosting changes the structure of the tofu and gives it a chewier, more chicken like texture that soaks up even more flavour.
To do it, pop a block of firm tofu in the freezer for at least 8 hours, then let it thaw at room temperature, in the fridge, or in a bowl of warm water. Press out the excess water with a clean tea towel or paper towel before you tear and coat it.
Storage Instructions
This tofu is best eaten fresh while it is still crispy. Any leftovers will keep in an airtight container in the fridge for up to 3 days, with the extra sauce stored separately for up to 5 days.
To bring back some of the crispiness, reheat the tofu in the air fryer for a few minutes rather than the microwave. Just keep an eye on it so the sauce doesn’t burn.
Recipe FAQs
Bang bang sauce is a creamy, sweet and spicy sauce made from mayonnaise, sweet chilli sauce, sriracha and a splash of rice wine vinegar. It is the perfect mix of rich, sweet, tangy and just a little spicy.
Not really. The sauce is more sweet than hot chilli, so it is quite mild. You can adjust the heat up or down by adding more or less sriracha.
The air fryer gives the best, crispiest result, plus is super quick. If you don’t have one, spread the coated tofu on a lined tray and bake at 200°C/400°F for about 25 to 30 minutes, turning halfway, until crisp, then toss with the sauce.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More tofu recipes:
Honey Garlic Tofu
15 Minute Teriyaki Tofu
30 Minute Tofu Pad Thai
Crispy Rice Paper Dumplings
Bang Bang Tofu
Equipment
Ingredients
For the tofu:
- 450 g (1 lb) firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon cornflour/cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- salt and pepper to taste
For the bang bang sauce:
- ½ cup (115 g) mayonnaise
- 4 tablespoons sweet chilli sauce
- 1-2 tablespoons sriracha to taste
- 2 teaspoons rice wine vinegar
To serve:
- steamed rice
- avocado
- edamame
Instructions
- Tear the tofu into bite-sized pieces. It is okay if they are slightly uneven.
- In a large bowl, mix together the soy sauce, olive oil, cornflour, garlic powder, smoked paprika, onion powder, salt and pepper. Add the tofu and toss to coat well, with no white spots showing.
- Place the tofu in the air fryer basket in a single layer. Air fry at 200°C/400°F for 15 minutes, shaking the basket after 10 minutes.
- While the tofu cooks, make the bang bang sauce. Mix together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar until well combined. Taste and adjust if needed.
- Transfer the crispy tofu to a large bowl, add about half the sauce and toss to coat completely.
- Optional but recommended: return the tofu to the air fryer for a further 2 to 3 minutes, until the bang bang sauce is bubbling and caramelising.
- Serve over rice with avocado and edamame, and a generous drizzle of the remaining sauce.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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