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Air fryer bang bang tofu with crispy golden tofu cubes, creamy sweet and spicy bang bang sauce, sesame seeds, and fresh cilantro, served as an easy high protein vegetarian dinner.
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Air Fryer Bang Bang Tofu - Crispy, Saucy, and Weeknight Easy

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 14 oz (400 g) extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch (or arrowroot)
  • 1 tablespoon cornstarch (for slurry, optional)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/3 cup mayonnaise (use vegan mayo if desired)
  • 2–3 tablespoons sweet chili sauce
  • 1–2 teaspoons sriracha (adjust to heat preference)
  • 1–2 teaspoons lime juice or rice vinegar
  • 1–2 teaspoons honey or maple syrup (optional, for balance)
  • Pinch of salt
  • Cooked jasmine rice or quinoa
  • Shredded cabbage or mixed greens
  • Sliced green onions and sesame seeds
  • Lime wedges

Instructions

  • Press the tofu: Wrap the block in a clean towel and place something flat and heavy on top for 15–20 minutes. This helps remove moisture so the tofu crisps up nicely.
  • Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket gives you better browning.
  • Cut and season: Slice the pressed tofu into 1-inch cubes. In a bowl, toss with soy sauce, oil, garlic powder, onion powder, salt, and pepper until evenly coated.
  • Coat with cornstarch: Sprinkle 2 tablespoons cornstarch over the tofu and toss gently. The light coating is what delivers that crisp exterior.
  • Air fry: Arrange tofu in a single layer in the basket. Don’t crowd. Cook for 10–14 minutes, shaking the basket halfway, until golden and crisp on the edges. Thicker cubes may need an extra 1–2 minutes.
  • Make the bang bang sauce: While the tofu cooks, whisk together mayo, sweet chili sauce, sriracha, lime juice, and honey or maple (if using). Taste and adjust salt, sweetness, or heat.
  • Optional crisp booster: If your tofu looks pale, mix 1 tablespoon cornstarch with 1 tablespoon water, drizzle lightly over hot tofu, shake, and air fry 1–2 more minutes. This forms a thin, extra-crispy shell.
  • Sauce it up: Toss the hot, crispy tofu with just enough bang bang sauce to coat. Or serve the sauce on the side to keep the crust extra crunchy.
  • Garnish and serve: Top with green onions and sesame seeds. Serve over rice with cabbage or greens, and a squeeze of lime.