There are few ingredients as misunderstood as tofu. Too often dismissed as bland or forgettable, it simply needs the right treatment to reveal its true potential. 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.
Every mouthful is a celebration of texture. The delicate crispness of the coating gives way to a wonderfully tender centre, while the silky chilli mayo clings to every golden edge, creating a dish that’s bold, vibrant and unapologetically indulgent.
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.
Inspired by the much-loved flavours of our Bang Bang Salmon and Bang Bang Chicken Skewers, this vegetarian interpretation proves that great cooking is never about the protein alone—it’s about layering flavour, creating contrast and giving every ingredient the chance to shine. The signature bang bang sauce delivers exactly that: creamy richness, subtle sweetness and a lingering warmth that keeps you coming back for another bite.
Better still, it’s the sort of recipe every home cook should have in their repertoire. Tofu is wonderfully economical, naturally rich in plant-based protein and keeps beautifully in both the refrigerator and freezer, making it the perfect ingredient for those evenings when time is short but expectations are high.
From the first crackle of the golden coating to the final drizzle of sweet heat sauce, this dish comes together in under thirty minutes, proving that extraordinary food doesn’t need to be complicated. Elegant enough to impress guests, yet effortless enough for a midweek supper, this is tofu at its absolute finest—and quite possibly the recipe that will convert even the most devoted sceptics.
Prepare
Cook Time
Serving
What You’ll Need
One of the great pleasures of this recipe is its simplicity. The ingredients are wonderfully familiar, with nothing difficult to source and a good chance that most of them are already waiting in your fridge or kitchen cupboard.
The full quantities can be found in the recipe card at the bottom of the post, but here is a closer look at what brings this dish together.
Firm tofu
Choose firm or extra-firm tofu, as it needs enough structure to hold its shape and crisp beautifully in the air fryer. Silken tofu is far too delicate for this recipe and will simply fall apart. Depending on the brand, pressing may not be necessary; a thorough pat with kitchen paper is often all it needs.
Soy sauce
A small splash adds an essential layer of saltiness and deep savoury flavour. It may seem subtle, but it transforms the tofu from mild to wonderfully moreish.
Olive oil
Just enough oil helps the seasoning and cornflour cling to every surface while encouraging those irresistible golden, crisp edges.
Cornflour
Known as cornstarch in the United States, this is the secret to the tofu’s delicate, crackling coating. It creates crispness without weighing the pieces down.
Garlic powder, smoked paprika and onion powder
This trio gives the tofu warmth, depth and a gentle smokiness. It is the same dependable seasoning blend used in the Bang Bang Salmon and Bang Bang Chicken, and it works every bit as beautifully here.
Mayonnaise
The luxurious foundation of the bang bang sauce. Choose a mayonnaise you genuinely enjoy, as its flavour will come through in the finished dish. A rich, full-bodied variety works best.
Sweet chilli sauce
This brings sweetness, gloss and a mellow chilli warmth. An everyday supermarket version is perfectly suitable, although a good Thai-style sweet chilli sauce will add even more character.
Sriracha
The source of the sauce’s unmistakable kick. Use a restrained amount for gentle warmth or add a little more for something decidedly bolder.
Rice wine vinegar
A sharp, elegant splash that cuts through the richness of the mayonnaise and balances the sweetness of the chilli sauce.
To Serve
I love serving the bang bang tofu over a generous bowl of freshly cooked rice, accompanied by creamy avocado and bright green edamame. Frozen shelled edamame is ideal here; simply leave it to defrost at room temperature while the tofu cooks.
Finish with spring onions, toasted sesame seeds, fresh coriander or an extra drizzle of bang bang sauce for a bowl that feels colourful, abundant and almost impossibly inviting.
Step-by-Step Instructions
Step 1: Create Those Irresistible Edges
Tear the tofu into generous, bite-sized pieces rather than cutting it into perfect cubes. A little unevenness is exactly what you want here, as those rough, craggy edges catch the seasoning and turn beautifully crisp in the air fryer.
Step 2: Season Every Piece
In a large mixing bowl, combine the soy sauce, olive oil, cornflour, garlic powder, smoked paprika, onion powder, salt and black pepper.
Add the tofu and toss gently but thoroughly until every piece is evenly coated. Take your time with this stage and make sure no pale patches of cornflour remain; a smooth, even coating is the secret to a properly golden finish.
Step 3: Air-Fry Until Golden
Arrange the tofu in the air fryer basket in a single layer, leaving a little space between the pieces so the hot air can circulate properly.
Air-fry at 200°C/400°F for 15 minutes, shaking the basket after 10 minutes to encourage even crisping. By the end, the tofu should be golden at the edges, lightly crackled and wonderfully crisp.
Step 4: Make the Velvet Bang Bang Sauce
While the tofu cooks, prepare the sauce.
Stir together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar until glossy and completely smooth. Taste and adjust to suit your mood: a little more sriracha for heat, an extra spoonful of sweet chilli sauce for sweetness, or a touch more vinegar for brightness.
Step 5: Coat, Return and Caramelise
Transfer the crisp tofu to a large bowl and add around half of the bang bang sauce. Toss carefully until every piece is coated in that creamy, fiery glaze.
For the very best finish, return the sauced tofu to the air fryer for a further 2 to 3 minutes. This final blast of heat allows the sauce to bubble, cling and gently caramelise around the edges. It is technically optional, but it makes such a difference that I rarely skip it.
Step 6: Build the Bowl
Spoon freshly cooked rice into bowls, then top with creamy avocado, bright green edamame and the golden bang bang tofu.
Finish with a generous drizzle of the remaining sauce, followed by toasted sesame seeds and finely chopped chives for freshness and crunch.
Serving Suggestion
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.
The final result should feel abundant and inviting: warm rice, crisp tofu, cool avocado and plenty of silky sweet heat running through every mouthful.
The Secret to Exceptional Texture
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.
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.
Print & Share
Crispy Bang Bang Tofu with Sweet Heat Sauce
Ingredients
Method
- 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.
Notes
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.
It is a wonderful technique when you have time to plan ahead, although tofu used straight from the packet remains the simplest and most convenient choice for an effortless everyday supper.
Discover more from Table Number Seven
Subscribe to get the latest posts sent to your email.
