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This Bang Bang Tofu is crispy on the outside, tender on the inside, and coated in a creamy sweet-and-spicy sauce that’s completely addictive. Whether you air fry it or pan fry it, this is the tofu recipe you make when you want bold flavor without complicated steps.
Love a crispy tofu recipe? You need to try our Chili Crisp Tofu Bowls as well as our Gochujang Tofu AND our Crispy Tofu Rice Bowls!
Why you’ll love this saucy tofu recipe!
When I used to eat more meat, I LOVED a good bowl of bang bang chicken. I made it all of the time and craved it regularly. Now that I’m fully obsessed with tofu, I’m amazed it took me SO LONG to make a tofu version of this recipe! I made a simple bang bang sauce and paired it with my famous Air Fryer tofu for the EASIEST and most satisfying easy weeknight meal ever!
Why You’ll Love This Recipe
- Customizable heat level
- Ultra crispy tofu (air fryer or stovetop options)
- High-protein vegetarian dinner that actually fills you up
- Works in bowls, wraps, salads, or tacos
- Meal prep friendly!
In this post…
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Block of Tofu – Super-firm tofu is my go to lately because it has more protein and does NOT require pressing. Firm or extra-firm tofu tofu also work well but it will need to be pressed well so it crisps properly.
- Olive Oil – Helps the tofu brown and crisp. Avocado oil also works well!
- Cornstarch – The secret to that crispy exterior! Arrowroot starch can be substituted as needed.
- Garlic Powder – Adds savory depth without overpowering the sauce.
- Paprika – Subtle warmth and color. Smoked paprika adds a nice twist.
- Mayonnaise – Mayo is the creamy base of the bang bang sauce. Use full-fat for the best texture. Vegan mayonnaise works perfectly here as well for a vegan version!
- Sweet Thai Chili Sauce – Brings sweetness and mild heat.
- Sriracha – Adds spice and depth. Adjust to your preferred heat level.
- Rice Vinegar – Brightens everything and balances the richness.
- For the bowls – I made this a whole meal with rice, shredded carrots, green onions, cabbage, sesame seeds, and sliced cucumber.
How to Make It
Just a reminder that you can find the FULL recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Tear the tofu into large chunks (or you can cut it into cubes) and place in a large bowl. Drizzle with soy sauce and olive oil (the soy sauce really seeps into the tofu and adds a lot of flavor!). Sprinkle with spices, salt and black pepper and toss. Air fry or pan fry in a single layer.
- Make the bang bang sauce by whisking together the mayo, sweet chili sauce, sriracha, and rice vinegar until fully combined. Add more sriracha as desired for a spicier taste.
- Once the tofu is cooked and crispy, place it in a mixing bowl and toss it with about half of the sauce. Make your bang bang tofu bowls and then drizzle the remaining sauce on top. ENJOY!
Recipe Tips
- Press your tofu thoroughly to remove excess water – moisture is the enemy of crispiness. You can do this with a tofu press or a clean kitchen towel.
**If using super-firm tofu, there’s no need to press it. - Don’t overcrowd the air fryer basket or pan. Work in batches if needed!
- Let the tofu get properly golden before flipping. I know this is hard but be patient and let it sit.
- Toss the tofu with only half the sauce to keep it crispy. You *can* add it all at once but I prefer this method. Drizzle the remaining sauce just before serving for best texture and taste!
Frequently Asked Questions
Yes! Store leftover tofu and sauce separately, in an air tight container, for best texture. Reheat tofu in the air fryer or skillet to re-crisp it before serving. But honestly, it really is best fresh.
I would say it’s mild to medium spicy. You can reduce the Sriracha for less heat or increase it for more!
Yes! Bake the tofu at 400°F for 25–30 minutes, flipping halfway, until crispy and golden. I like to line my baking sheet with parchment paper for easier cleanup.
Bang Bang Tofu (Air Fryer or Pan Fried)
Video
Ingredients
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 Bang Bang Sauce
- ¼ cup mayonnaise
- 1 ½ tablespoon sweet Thai chili sauce
- 1 ½ teaspoon Sriracha
- ½ teaspoon rice vinegar
- Optional for serving: cooked jasmine or white rice, shredded purple cabbage, julienned carrots, sliced cucumber, avocado, edamame
Instructions
- Prep the Tofu. Press the tofu for at least 20–30 minutes to remove excess moisture. Cut into bite-sized cubes. 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 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.
- 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
