Air Fryer Bang Bang Tofu Bowls

I love a bowl meal! It’s my go-to dinner when I’m not sure what to make, so it’s no coincidence that I’ve posted quite a few bowl recipes over the past few months– like my chili crisp tofu bowls, BBQ tofu bowls, spicy gochujang tofu bowls, peanut tofu buddha bowls and tofu rice bowls!

Especially if you are feeding a family, bowls are such a great way to make everyone happy. I put all the ingredients on the table and let my kids pick and choose which items they want in their bowls.

For these bang bang tofu bowls, we’ve got spicy (or not spicy, your pick!) crispy tofu with rice, plus a cooling avocado and cucumber salad. I like pairing the cucumber with the bang bang tofu for both a texture and flavor contrast but you can also just do sliced cucumber for ease.

If you love bang bang sauce (and who doesn’t?), you’ll love these bang bang tofu bowls. See below for more details, or scroll down for the full recipe.

Ingredients You’ll Need

Extra-firm tofu is my favorite for air fryer tofu as it’s firmer than other types of tofu and holds it’s shape. You can also use super firm tofu if you can find it. I prefer to press the tofu first to remove excess water before tossing it with the spices.

I like to season the tofu with smoked paprika, garlic, and white pepper. Smoked paprika adds a nice meaty flavor, and white pepper is milder than black pepper and has a gentle, earthy taste that I like on tofu.

Tapioca starch is a common ingredient for frying because it creates a crispy coating that is lighter than flour, which is my preference in this air fryer tofu recipe. If you can’t find tapioca starch, you can use potato starch (what I use in my tofu nugget recipe), arrowroot starch, or corn starch.

I tested this recipe with tapioca and cornstarch, and both work– use what you have! The key is ensuring no visible starch remains once tossed with the tofu.

For the bang bang sauce, I’m using a combination of mayo (or vegan mayo for an egg-free version), sweet chili sauce, sriracha for extra spice, and a little garlic for more flavor. If you want a mild bang bang sauce, omit the sriracha or use less.

Lastly, I saw that Pinch of Yum served her bang bang salmon with cucumber salsa, and I loved that idea, so I did the same thing here. A combination of Persian cucumbers (or English cucumbers), avocado, lime juice, honey, salt, and a little chopped cilantro, if you have it.

How to make these Air Fryer Bang Bang Tofu Bowls

Season the Tofu

Toss the pressed tofu with soy sauce, sesame oil, garlic powder, smoked paprika and white pepper.

Add the Starch

Toss the tofu with the tapioca starch and coat until the starch is no longer visible.

Air Fry the Tofu

Add the tofu in a single layer to the air fryer and cook until crispy.

Make the Sauce

Whisk together the mayo, sweet chili sauce, sriracha, if using, and minced garlic. Season to taste, as desired.

Make the Cucumber Salsa

Toss together the cubed cucumber, avocado, lime juice, and a little honey, salt, and cilantro.

Toss with Tofu

Add the crispy tofu to the bang bang sauce and toss.

Assemble

Add the crispy tofu in the sauce to a bowl with rice, avocado, and cucumber salsa. Serve immediately!

Tips for Success

As these air fryer bang bang tofu bowls come together fairly quickly, I recommend making the avocado cucumber salsa while the tofu is cooking.

Then, as soon as the tofu is hot and crispy from the air fryer, add it to the bowl with the bang bang sauce, and serve right away with the hot rice and cucumber salsa.

I love cooking tofu in the air fryer as I think it makes for a crispy exterior with a chewy interior and is my preferred method for this Bang Bang tofu bowl. You can also cook the tofu in the oven, in a 400-degree oven, for roughly 20 minutes, flipping halfway.

Leftover and Storage Notes

These bowls don’t keep well, so I don’t recommend making them ahead of time.

If you want to prep the bowls ahead of time, I recommend making the sauce ahead of time, as it will be in the fridge for 3-4 days. If needed, you can keep the pressed tofu in the refrigerator for a few days.

Store any leftovers in an airtight container in the fridge. The avocado and cucumber salsa won’t reheat well, so I recommend storing those away from the rice and tofu in the refrigerator. Then, reheat the rice and tofu in the microwave and serve with the cucumber and avocado.

More Tofu Recipes

• Honey Ginger Tofu
• Peanut Tofu Lettuce Wraps
• Copycat Chipotle Tofu Tacos
• Tofu Thai Red Curry
• Tofu Poke Bowls

If you make these Bang Bang Tofu bowls, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!