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Crispy Bang Bang Tofu with Sweet Heat Sauce
Here, humble tofu is transformed into crisp, golden bites with an irresistibly light crunch, before being enveloped in a luxuriously creamy bang bang sauce that strikes the perfect balance of sweetness, gentle heat and savoury richness.
Tear the tofu into generous, bite-sized pieces, embracing the rough, uneven edges that will crisp so beautifully in the air fryer.
In a large mixing bowl, stir together the soy sauce, olive oil, cornflour, garlic powder, smoked paprika, onion powder, salt and black pepper. Add the tofu and toss gently until every piece is thoroughly coated, with no visible patches of cornflour remaining.
Arrange the tofu in the air fryer basket in a single layer, leaving a little room between the pieces for the hot air to circulate. Air-fry at 200°C/400°F for 15 minutes, shaking the basket after 10 minutes to encourage an even, golden finish.
Meanwhile, prepare the bang bang sauce by stirring together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar until smooth and glossy. Taste and adjust to suit, adding more sriracha for heat or a little extra sweet chilli sauce for a softer, sweeter finish.
Transfer the crisp tofu to a large bowl, spoon over approximately half of the sauce and toss carefully until every piece is generously coated.
For an even more indulgent finish, return the sauced tofu to the air fryer for a further 2–3 minutes, until the coating is bubbling, sticky and beginning to caramelise around the edges.
Serve immediately over steamed rice with sliced avocado and edamame, finishing with a generous drizzle of the remaining bang bang sauce.
A few details make all the difference
01
Serve with rice
This is especially lovely served as a bang bang tofu rice bowl, but it is wonderfully adaptable. Add shredded cucumber, pickled carrots, spring onions, coriander or finely sliced red cabbage for extra colour and texture.
02
Tear the tofu
Resist the temptation to slice the tofu into neat, uniform cubes. Tearing it by hand creates beautifully rugged edges, giving the seasoning more places to cling and producing those irresistible golden, crisp ridges in the air fryer.
03
Get the coating right
Be equally generous with the coating. Toss the tofu carefully until every nook and crag is covered and no pale streaks of cornflour remain. This ensures each piece is seasoned from edge to centre, with a delicate crunch and bold flavour in every bite.
Why this recipe works
Served atop fragrant jasmine rice with buttery slices of avocado, vibrant edamame and a scattering of fresh spring onions and toasted sesame seeds, it becomes a bowl that's as striking to look at as it is satisfying to eat. Fresh, colourful and packed with flavour, this is comfort food with a contemporary twist. I'll admit that photographing this recipe required far more restraint than usual. Fresh from the air fryer, those golden morsels were simply impossible to resist. One became two, two became five, and before I realised it, half the batch had mysteriously disappeared. Thankfully, making another batch takes very little effort.
Cook’s notes
To make it vegan
Simply choose a good-quality vegan mayonnaise for the bang bang sauce. The rest of the recipe is naturally plant-based.
To make it gluten-free
Replace the soy sauce with tamari or a certified gluten-free soy sauce. It is also worth checking the label on your sweet chilli sauce, as ingredients can vary between brands.
For an even meatier texture
Freezing the tofu before cooking changes its structure, giving it a firmer, chewier texture that is remarkably similar to chicken. Freeze the unopened block for at least 8 hours, then allow it to thaw completely. Press out as much excess water as possible before tearing it into pieces and continuing with the recipe.
Tear the tofu into generous, bite-sized pieces, embracing the rough, uneven edges that will crisp so beautifully in the air fryer.
In a large mixing bowl, stir together the soy sauce, olive oil, cornflour, garlic powder, smoked paprika, onion powder, salt and black pepper. Add the tofu and toss gently until every piece is thoroughly coated, with no visible patches of cornflour remaining.
Arrange the tofu in the air fryer basket in a single layer, leaving a little room between the pieces for the hot air to circulate. Air-fry at 200°C/400°F for 15 minutes, shaking the basket after 10 minutes to encourage an even, golden finish.
Meanwhile, prepare the bang bang sauce by stirring together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar until smooth and glossy. Taste and adjust to suit, adding more sriracha for heat or a little extra sweet chilli sauce for a softer, sweeter finish.
Transfer the crisp tofu to a large bowl, spoon over approximately half of the sauce and toss carefully until every piece is generously coated.
For an even more indulgent finish, return the sauced tofu to the air fryer for a further 2–3 minutes, until the coating is bubbling, sticky and beginning to caramelise around the edges.
Serve immediately over steamed rice with sliced avocado and edamame, finishing with a generous drizzle of the remaining bang bang sauce.
Cook’s notes
To make it vegan: Simply choose a good-quality vegan mayonnaise for the bang bang sauce. The rest of the recipe is naturally plant-based.
To make it gluten-free: Replace the soy sauce with tamari or a certified gluten-free soy sauce. It is also worth checking the label on your sweet chilli sauce, as ingredients can vary between brands.
For an even meatier texture: Freezing the tofu before cooking changes its structure, giving it a firmer, chewier texture that is remarkably similar to chicken. Freeze the unopened block for at least 8 hours, then allow it to thaw completely. Press out as much excess water as possible before tearing it into pieces and continuing with the recipe.
Cooking mode
Crispy Bang Bang Tofu with Sweet Heat Sauce
Tear the tofu into generous, bite-sized pieces, embracing the rough, uneven edges that will crisp so beautifully in the air fryer.
In a large mixing bowl, stir together the soy sauce, olive oil, cornflour, garlic powder, smoked paprika, onion powder, salt and black pepper. Add the tofu and toss gently until every piece is thoroughly coated, with no visible patches of cornflour remaining.
Arrange the tofu in the air fryer basket in a single layer, leaving a little room between the pieces for the hot air to circulate. Air-fry at 200°C/400°F for 15 minutes, shaking the basket after 10 minutes to encourage an even, golden finish.
Meanwhile, prepare the bang bang sauce by stirring together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar until smooth and glossy. Taste and adjust to suit, adding more sriracha for heat or a little extra sweet chilli sauce for a softer, sweeter finish.
Transfer the crisp tofu to a large bowl, spoon over approximately half of the sauce and toss carefully until every piece is generously coated.
For an even more indulgent finish, return the sauced tofu to the air fryer for a further 2–3 minutes, until the coating is bubbling, sticky and beginning to caramelise around the edges.
Serve immediately over steamed rice with sliced avocado and edamame, finishing with a generous drizzle of the remaining bang bang sauce.
A letter from table number seven
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