Bang Bang Tofu: Air Fryer or Pan Fried
Crispy cornstarch coated tofu tossed in a creamy sweet and spicy bang bang sauce, cooked in an air fryer or skillet.
Equipment
- Air fryer
- Skillet
Ingredients
Main Ingredients
- 1 block (14 to 16 oz) extra firm tofu pressed and cubed
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 ½ tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp paprika
- salt and black pepper to taste
- ¼ cup mayonnaise
- 1 ½ tbsp sweet Thai chili sauce
- 1 ½ tsp Sriracha
- ½ tsp rice vinegar
- cooked jasmine or white rice for serving
- shredded purple cabbage, julienned carrots, sliced cucumber, avocado, and edamame for serving
Instructions
Cooking
- Press the tofu for about 30 minutes, then cut or tear into bite sized pieces.
- Toss the tofu with the soy sauce and olive oil in a large bowl.
- Sprinkle in the cornstarch, garlic powder, paprika, salt, and pepper and toss gently until coated.
- Air fryer: preheat to 400 degrees F, arrange the tofu in a single layer, and cook for 12 to 15 minutes, shaking halfway, until golden and crispy.
- Pan fried: heat 1 to 2 tbsp oil in a large skillet over medium heat and cook the tofu in a single layer for 8 to 12 minutes, flipping every few minutes, until golden and crispy.
- Whisk the mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar until smooth.
- Toss the cooked tofu with half of the sauce.
- Divide rice between bowls, top with the tofu and vegetables, drizzle with the remaining sauce, and add sesame seeds and lime if desired.
Notes
Store the tofu and sauce separately and refrigerate within two hours. Reheat the tofu in the air fryer or a hot skillet. Nutrition is an estimate for the tofu and sauce only, without rice or toppings, and assumes the air fryer method.