Airfryer Bang Bang Tofu

Ingredients

• 14 oz Extra Firm Tofu (pressed and cut into 1‑inch cubes)
• 1 Tbsp Olive Oil (for coating tofu)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp White Pepper
• 0.25 tsp Black Salt (also known as kala namak, adds a subtle sulfur note)
• 2 Tbsp Corn Starch (creates a light, crispy coating)
• 2 stalks Spring Onions (chopped, for garnish and sauce)
• 3 Tbsp Vegan Mayo
• 2 tsp Sriracha
• 1 Tbsp Soy Sauce (use tamari for gluten‑free)
• 1 Tbsp Mirin (sweet rice wine, optional can substitute with a splash of rice vinegar + sugar)
• 1 tsp Sesame Oil (adds nutty aroma)
• 1 Tbsp Toasted Sesame Seeds (for garnish)

Instructions

1. Press and Cube Tofu

   Remove the tofu from its package, drain, and press between paper towels for 10‑15 minutes to remove excess water. Then cut into 1‑inch cubes.

   Time: PT5M

2. Season and Coat Tofu

   In a mixing bowl, combine the tofu cubes with olive oil, garlic powder, onion powder, white pepper, black salt, and corn starch. Toss until every piece is evenly coated.

   Time: PT5M

3. Air Fry Tofu

   Pre‑heat the air fryer to 400°F. Arrange the coated tofu in a single layer in the basket (you may need to work in batches). Air fry for 20 minutes, shaking the basket halfway through, until golden and crispy.

   Time: PT20M

   Temperature: 400°F

4. Prepare Garnish

   While the tofu cooks, finely chop the spring onions (green and white parts) and set aside.

   Time: PT2M

5. Make Bang Bang Sauce

   In a small bowl, whisk together vegan mayo, Sriracha, soy sauce, mirin, white pepper, and sesame oil until smooth.

   Time: PT3M

6. Combine Tofu and Sauce

   Transfer the crispy tofu to a large bowl, pour the sauce over, and gently toss to coat. Sprinkle with chopped spring onions and toasted sesame seeds.

   Time: PT5M

7. Serve

   Serve the Bang Bang tofu over steamed rice or noodles, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

12g

Fat

20g

Fiber

8g

Ingredient Substitutions

• Instead of Extra Firm Tofu: Firm Tofu, Pressed Tempeh
• Instead of Olive Oil: Avocado Oil, Canola Oil
• Instead of Garlic Powder: Fresh Minced Garlic
• Instead of Onion Powder: Finely Diced Fresh Onion
• Instead of White Pepper: Black Pepper
• Instead of Black Salt: Regular Sea Salt
• Instead of Corn Starch: Potato Starch, Arrowroot Powder
• Instead of Spring Onions: Chives, Green Onions
• Instead of Vegan Mayo: Silken Tofu, Cashew Cream
• Instead of Sriracha: Chili Garlic Sauce
• Instead of Soy Sauce: Coconut Aminos
• Instead of Mirin: Rice Vinegar + Sugar
• Instead of Sesame Oil: Toasted Peanut Oil
• Instead of Toasted Sesame Seeds: Pumpkin Seeds

Equipment Needed

• Air Fryer
• Mixing Bowl
• Small Bowl
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Tongs

Critical Steps — Do Not Skip

• Pressing tofu to remove moisture
• Even coating with corn starch
• Air frying at 400°F without overcrowding

Chef Tips from the Video

• For extra crunch, dust the tofu twice: toss with oil and spices, then lightly coat with corn starch before the second toss.
• Toast sesame seeds in a dry skillet for 1‑2 minutes until golden for a deeper flavor.
• If you don’t have an air fryer, bake the tofu on a parchment‑lined sheet at 425°F for 25‑30 minutes, flipping halfway.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in air fryer or oven to retain crispness.

Freezer: Not recommended – texture will become soggy after thawing.

Room temperature: Can sit out for up to 1 hour; keep refrigerated beyond that.

Make-Ahead Tips

• The sauce can be prepared up to 2 days in advance and kept refrigerated.
• Press and cube the tofu ahead of time; keep the uncooked, seasoned tofu covered in the fridge for up to 12 hours.

Frequently Asked Questions