Bang Bang Tofu (Air Fryer or Pan Fried)

This bang bang tofu is golden and crispy outside, tender and juicy inside, all smothered in a creamy, sweet-and-spicy sauce that you’ll find totally addictive. Whether you choose to air fry it or pan fry it on the stove, this tofu recipe is perfect when you want big flavor without extra fuss.

Why you’ll want to make this saucy bang bang tofu ASAP!

Back when I ate meat more often, I couldn’t get enough of bang bang chicken — I made it all the time and it was always a favorite. Now that I’m totally hooked on tofu, I can’t believe it took me this long to make a tofu spin on that classic! I whipped up a simple bang bang sauce and paired it with my favorite Air Fryer tofu for the easiest, most satisfying weeknight dinner you can imagine.

Reasons you’ll fall in love with this bang bang tofu recipe

• Adjust the heat level exactly how you like it
• Wonderfully crispy tofu with air fryer or stovetop options
• A filling, high-protein vegetarian dinner that everyone will enjoy
• Great for building bowls, wraps, salads, or tacos
• Awesome for meal prep and leftovers!

• What ingredients you’ll need
• How to make the recipe step-by-step
• Helpful tips for perfect tofu
• Answers to your burning questions
• The full bang bang tofu recipe (Air Fried or Pan Fried)

If you’re craving the rich, creamy sweet-and-spicy pop of traditional bang bang chicken but want a vegetarian option with plenty of protein, this bang bang tofu is the way to go. It’s crispy outside, tender inside, and coated in the perfect blend of mayo, sweet chili sauce, and Sriracha for bold flavor with zero hassle.

This recipe lets you choose how to cook it — pop it in the air fryer for hands-off crispiness or pan-fry on the stove if you want a little more control. Prep and cook time usually add up to around 30 minutes, making it ideal for busy weeknights. Plus, it fits beautifully in bowls, wraps, salads, or meal prep containers.

Keep reading for everything you need — the recipe card with full details and a video, ingredient notes with easy swaps, step-by-step photos, pro tips for crispy bang bang tofu, and storage hacks so your leftovers stay flavorful and delicious.

• An easy list of key ingredients and pantry substitutions
• Two ways to cook tofu: air fryer or stovetop pan-fry
• Clear, simple instructions with crispiness tips and FAQs
• Ideas for serving, plus make-ahead tips for busy days

Big Flavor, Minimal Fuss

This bang bang tofu is all about big flavor with minimal fuss — crisped tofu coated in a creamy, sweet, spicy sauce that feels indulgent without the stress. You can make it in your air fryer or on the stove, tailor the spice to your taste, and it’s perfect for meal prepping. Plus, it’s a protein-packed vegetarian option that keeps everyone full and happy.

• Crunchy outside, soft inside — the perfect texture combo.
• Heat and flavor you can customize by adding more or less Sriracha or swapping sauces.
• Vegetarian and easily vegan, great for bowls, wraps, salads, or tacos.
• Quick to whip up and simple to reheat for leftovers.

Ingredients and Easy Swaps

• 1 14–16 oz block extra-firm tofu, pressed and cut into cubes
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1–2 tablespoons cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and freshly ground black pepper, to taste
• ¼ cup mayonnaise
• 1 ½ tablespoons sweet Thai chili sauce
• 1 ½ teaspoons Sriracha (adjust to taste)
• ½ teaspoon rice vinegar
• Optional for serving: cooked jasmine or white rice, shredded purple cabbage, julienned carrots, sliced cucumber, avocado, edamame

Air Fryer or Skillet Method

1. Press tofu to remove as much water as possible (use a tofu press or wrap in a towel and press), then cut or tear into bite-sized cubes.
2. Toss tofu in a large bowl with soy sauce and olive oil.
3. Sprinkle cornstarch, garlic powder, paprika, salt, and pepper over the tofu and toss gently to coat evenly.
4. Preheat the air fryer to 400°F.
5. For air frying: spread tofu in a single layer in the basket (work in batches to avoid overcrowding) and air fry 12–15 minutes, shaking halfway through, until golden and crispy.
6. For pan frying: heat 1–2 tablespoons oil in a skillet over medium heat, add tofu without overcrowding, and cook 8–12 minutes, turning occasionally and letting pieces get golden before flipping, until most sides are crispy and golden (cook in batches if needed).

7. Optional baking method: bake tofu at 400°F for 25–30 minutes, turning halfway, until crisp and golden.
8. Whisk together mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar until smooth to make the bang bang sauce.
9. Toss the cooked tofu with about half the sauce, coating well, and reserve the remaining sauce.

Tips for Crispy, Flavorful Tofu

• Remove as much moisture as possible by pressing the tofu — damp tofu won’t crisp up right. Use a tofu press or a clean towel to squeeze out the water; for a flavorful, ultra-crispy variation, check out these Crispy Garlic Butter Tofu Bites.
  **If you’re using super-firm tofu, no pressing needed.
• Avoid crowding your air fryer or skillet basket. Cooking in batches helps get that perfect golden crust.
• Let the tofu get nicely golden before flipping it over. Patience really pays off for the best crispy texture.
• Toss the tofu with only half the sauce right away to keep that crunch. Save the rest to drizzle on top when serving for the perfect balance. Prefer a saucier, creamy finish? Try this Creamy Marry Me Tofu recipe.

Flavor Variations and Swaps

Looking for a twist? Try one of these simple swaps to keep this bang bang tofu recipe fresh and exciting:

• Protein swaps: Swap tofu for shredded rotisserie chicken, cooked shrimp, or tempeh. Adjust cook times as needed.
• Sauce swaps: Use vegan mayo or plain Greek yogurt instead of mayo for a lighter sauce. Add 1–2 teaspoons peanut butter for a nutty Thai-style bang bang sauce.
• Heat & sweet swaps: Switch out sweet Thai chili sauce for chili garlic sauce, sambal, or even gochujang for different spice vibes. Adjust Sriracha up or down for your heat preferences.
• Coating options: Mix panko or crushed cornflakes with cornstarch to amp up the crunch, or use arrowroot starch as a 1:1 cornstarch replacement.
• Serving ideas: Try serving over cauliflower rice, wrapped in lettuce leaves, in tortillas for tacos, or on a big salad—pair it with a crunchy Asian cabbage slaw with sesame dressing.

Storing and Reheating Tips

Keep your leftovers fresh and tasty with these tips:

• Refrigerate cooked tofu and bang bang sauce separately in airtight containers. Tofu stays good up to 4 days, sauce up to 5 days.
• To re-crisp tofu, heat in an air fryer at 350–400°F for 5–8 minutes, or pan-fry in a skillet over medium heat for 3–5 minutes, flipping so all sides get crispy. You can also reheat in the oven at 400°F for 8–12 minutes. Add cold sauce after reheating.
• Make ahead: The sauce can be made a day or two ahead and stored in the fridge. Press and cut tofu early, but coat with cornstarch just before cooking for best results.
• Freezing: I don’t recommend freezing cooked tofu if you want it crispy. Frozen then thawed tofu gets softer. If freezing is needed, freeze raw pressed tofu (unsauced) and cook from thawed.

Quick Answers and Troubleshooting

Can I make this ahead of time?

Totally! Just keep tofu and sauce in separate airtight containers. When reheating, crisp tofu back up in the air fryer or skillet. Fresh is best, but leftovers hold up nicely. Leftover tofu is delicious tossed into veggie fried rice for a quick lunch.

Is this recipe spicy?

It’s mild to medium spicy — perfect for most palates. You can always dial down the Sriracha or add more if you want more heat.

Can I bake the tofu instead?

Yes! Bake at 400°F for 25–30 minutes, turning halfway, until tofu is crisp and golden. Lining your pan with parchment paper makes cleanup a breeze.