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Elle Cresswell

Crispy Bang Bang Tofu with Sweet Heat Sauce

Crisped to golden perfection in the air fryer, this bang bang tofu is finished in a luxuriously creamy sauce with just the right balance of sweetness, heat and tang. Piled over fluffy rice with vibrant edamame and buttery avocado, it becomes a colourful, deeply satisfying vegetarian supper that feels wonderfully indulgent—yet arrives at the table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: Asian
Calories: 369
Ingredients Method Notes

Ingredients
  

For the Golden Tofu
  • 450 g firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon cornflour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • Sea salt and freshly ground black pepper to taste
For the Velvet Bang Bang Sauce
  • 115 g mayonnaise
  • 4 tablespoons sweet chilli sauce
  • 1 –2 tablespoons sriracha depending on your preferred level of heat
  • 2 teaspoons rice wine vinegar
To Serve
  • Steamed rice
  • Ripe avocado sliced
  • Shelled edamame
  • A scattering of sesame seeds chopped chives or spring onions would make a lovely optional finishing touch.

Method
 

  1. Tear the tofu into generous, bite-sized pieces, embracing the rough, uneven edges that will crisp so beautifully in the air fryer.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the crisp tofu to a large bowl, spoon over approximately half of the sauce and toss carefully until every piece is generously coated.
  6. 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.
  7. Serve immediately over steamed rice with sliced avocado and edamame, finishing with a generous drizzle of the remaining bang bang sauce.

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.
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.
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