The aroma of perfectly crisped tofu fills the air as you prepare this easy and delicious Bang Bang Tofu. This dish brings the perfect crunch alongside a creamy, spicy sauce, making it a standout meal that’s ready in under 30 minutes. The combination of textures and flavors makes this recipe a delightful option for both weeknight dinners and special occasions.
This recipe is perfect for tofu lovers or anyone looking for a satisfying plant-based option. It’s great for a quick weeknight meal, but you can also make the components ahead of time for meal prep. The Bang Bang Tofu can be stored in the fridge for 3-4 days, making it a convenient choice for busy schedules.
Why You’ll Love This Recipe
- The tofu becomes irresistibly crispy with either cooking method.
- The bang bang sauce adds a creamy and spicy kick.
- It’s customizable with your favorite fresh toppings.
- It’s quick to make, perfect for a weeknight dinner.
What You’ll Need
Gather these ingredients to create your Bang Bang Tofu.
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
For a lighter sauce, use yogurt instead of mayonnaise.
Substitutions & Swaps
- Tofu: tempeh or seitan
- Mayonnaise: vegan mayo or Greek yogurt
- Soy sauce: tamari for gluten-free
- Olive oil: vegetable oil or sesame oil
How to Make It
Follow these straightforward steps to create your Bang Bang Tofu.
Prep the Tofu
Press the tofu to remove excess moisture. Cut or tear 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
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.
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.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: No, it can become soggy upon thawing.
Reheat: Microwaving for 1-2 minutes works well.
Tips for Best Results
- Ensure the tofu is well-pressed for maximum crispiness.
- Adjust the spice levels of the sauce to your taste.
- Use different vegetables to create your own twist on the dish.
Serving Suggestions
- Serve with a side of cooked jasmine or white rice.
- Top with fresh vegetables for a colorful presentation.
- Pair with a light salad for a complete meal.
