why make this recipe
Bang Bang Tofu is a delicious and easy plant-based dish that’s perfect for a quick weeknight dinner or a fancy meal. The crispy tofu pieces are coated in a creamy, spicy sauce that brings a burst of flavor to every bite. Whether you choose to air fry or pan-fry the tofu, this recipe is versatile and can be tailored to suit your tastes. Plus, it’s a great way to incorporate more plant-based protein into your diet!
how to make Bang Bang Tofu
Ingredients:
- 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)
- 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
Directions:
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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.
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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.
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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.
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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.
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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 serve Bang Bang Tofu
Serve Bang Bang Tofu in bowls over a bed of warm jasmine or white rice. You can add shredded purple cabbage, julienned carrots, sliced cucumber, avocado, and edamame for added texture and color. Drizzle extra sauce on top for a more intense flavor.
how to store Bang Bang Tofu
Store any leftover Bang Bang Tofu in an airtight container in the refrigerator for up to 3 days. If you want to keep the tofu crispy, store the sauce separately. Reheat in the air fryer or pan to restore the crunch.
tips to make Bang Bang Tofu
- Press the tofu for at least 30 minutes to remove as much moisture as possible for a crispier result.
- Adjust the amount of Sriracha in the sauce to suit your spice preference.
- Feel free to experiment with different toppings like sliced avocado or fresh herbs for added flavor.
variation
You can also try this recipe with other proteins, like tempeh or even chicken, if you’re not strictly vegan. The sauce pairs well with almost any protein!
FAQs
1. Can I make Bang Bang Tofu gluten-free?
Yes! Use gluten-free soy sauce or tamari to keep the recipe gluten-free.
2. How can I make the tofu extra crispy?
Make sure to press the tofu well and coat it evenly with cornstarch. Air frying usually yields the crispiest results.
3. Can I prepare the sauce ahead of time?
Absolutely! You can make the sauce a day in advance and store it in the refrigerator. Just give it a good stir before using.
Bang Bang Tofu
Ingredients
Method
- Press the tofu to remove excess moisture and cut 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 Fryer - Preheat air fryer to 400°F. Arrange tofu in a single layer in the basket and air fry for 12–15 minutes, shaking halfway through.
- Cook Option 2: Pan Fry - Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer and cook for 8–12 minutes, flipping every few minutes.
- 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.
- Divide warm jasmine or white 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.