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Crispy golden tofu with a creamy, sweet-and-spicy bang bang sauce, offering a high-protein vegetarian dinner that can be air fried or pan fried for easy weeknight meals.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  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.

Notes

Remove as much moisture as possible by pressing the tofu for best crispiness; super-firm tofu does not need pressing., Avoid overcrowding the air fryer or skillet to ensure crispy tofu., Let tofu get golden on one side before flipping to achieve the best texture., Toss tofu with only half the sauce initially to maintain crunch; drizzle remaining sauce before serving., Sauce and cooked tofu can be stored separately in airtight containers; tofu lasts up to 4 days, sauce up to 5 days in the refrigerator., Reheat tofu in air fryer, skillet, or oven to re-crisp before serving; add cold sauce afterward., The recipe is easily adaptable with protein and sauce swaps, and suitable for meal prep, bowls, wraps, salads, or tacos.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: about 1 cup tofu with sauce
  • Calories: Approximately 250 calories per serving
  • Fat: Approximately 15 grams per serving
  • Carbohydrates: Approximately 10 grams per serving
  • Protein: Approximately 15 grams per serving