Love a crispy tofu recipe? You need to try our Chili Crisp Tofu Bowls as well as our Gochujang Tofu AND our Crispy Tofu Rice Bowls!

bang bang tofu bowls with rice, cucumber, red cabbage, and carrot sticks

Why you’ll love this saucy tofu recipe!

When I used to eat more meat, I LOVED a good bowl of bang bang chicken. I made it all of the time and craved it regularly. Now that I’m fully obsessed with tofu, I’m amazed it took me SO LONG to make a tofu version of this dish! I made a simple bang bang sauce and paired it with my famous Air Fryer tofu for the MOST UNFUSSY and most satisfying unfussy busy-night meal ever!

Why You’ll Love This dish

Customizable heat level
Ultra crispy tofu (air fryer or stovetop options)
High-protein vegetarian dinner that actually fills you up
Works in bowls, wraps, salads, or tacos
Meal prep friendly!

Ingredients needed

The ingredients for this dish are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Block of Tofu – Especially-firm tofu is my go to lately because it has more protein and does NOT require pressing. Firm or extra-firm tofu tofu also work well but it will need to be pressed well so it crisps properly.
Olive Oil – Helps the tofu brown and crisp. Avocado oil also works well!
Cornstarch – The secret to that crispy exterior! Arrowroot starch can be substituted as needed.
Garlic Powder – Adds savory depth without overpowering the sauce.
Paprika – Subtle warmth and color. Smoked paprika adds a nice twist.
Mayonnaise – Mayo is the creamy base of the bang bang sauce. Use full-fat for the dependable texture. Vegan mayonnaise works perfectly here as well for a vegan version!
Sweet Thai Chili Sauce – Brings sweetness and mild heat.
Sriracha – Adds spice and depth. Adjust to your preferred heat level.
Rice Vinegar – Brightens everything and balances the richness.
For the bowls – I made this a whole meal with rice, shredded carrots, green onions, cabbage, sesame seeds, and sliced cucumber.

How to Make It

Simply a reminder that you can find the FULL recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

Tear the tofu into large chunks (or you can cut it into cubes) and place in a large bowl. Drizzle with soy sauce and olive oil (the soy sauce genuinely seeps into the tofu and adds a lot of flavor!). Sprinkle with spices, salt and black pepper and toss. Air fry or pan fry in a single layer.

Make the bang bang sauce by whisking together the mayo, sweet chili sauce, sriracha, and rice vinegar until fully combined. Add more sriracha as desired for a spicier taste.

bang bang tofu in a large bowl with a spoon

Once the tofu is cooked and crispy, place it in a mixing bowl and toss it with about half of the sauce. Make your bang bang tofu bowls and then drizzle the remaining sauce on top. ENJOY!

Recipe Tips

Press your tofu thoroughly to remove excess water – moisture is the enemy of crispiness. You can do this with a tofu press or a clean kitchen towel.
**If using truly-firm tofu, there’s no need to press it.
Don’t overcrowd the air fryer basket or pan. Work in batches if needed!
Let the tofu get properly golden before flipping. I know this is hard but be patient and let it sit.
Toss the tofu with only half the sauce to keep it crispy. You *can* add it all at once but I prefer this method. Drizzle the remaining sauce simply before serving for go-to texture and taste!