BANG BANG TOFU (Air Fryer or Oven)
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Bang Bang Tofu served on cauliflower rice with diced green onion, broccoli microgreens, Eaton Hemp toasted hemp seeds, and additional Bang Bang Sauce on the side.
This is my healthier, vegan-friendly spin on the well-known Chinese deep-fried sweet & spicy Bang Bang Chicken. And it’s my family’s favourite tofu. It’s so good that my husband says it takes tofu from something he thinks he “should” eat to something he WANTS to eat. And my three chicklets don’t complain about leftovers. So my advice? Give it a go and thank me later!
Bang Bang Tofu can be made in the air fryer or oven.
Bang Bang Tofu served on soba kamut noodles with diced green onion, kale microgreens, Eaton Hemp hemp hearts, and roasted broocoli & additional Bang Bang Sauce on the side.
Ingredients for 3 to 4 servings:
1 (14 to 16-oz) package extra-firm tofu
2 Tbsp gluten-free coconut aminos (or soy sauce)
1 Tbsp extra-virgin olive oil
2 tsp sriracha (optional)
1 tsp Kosher salt
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
3 Tbsp arrowroot powder (or cornstarch)
spray avocado oil (for air frying)
Ingredients for Bang Bang Sauce:
1/2 cup avocado mayonnaise, regular or vegan
1/4 cup sweet Thai chili sauce
1 to 2 Tbsp sriracha, adjusted to taste
1 Tbsp Lakanto sugar-free maple syrup (or pure maple syrup)
1 clove garlic, minced (optional)
salt & pepper, adjusted to taste
Optional for serving: rice (regular or cauliflower) or noodles or spiralized zuccihini, diced green onion, microgreens, Eaton Hemp hemp hearts or toasted seeds, sesame seeds, hot sauce, or toppings of choice
Bang Bang Tofu served on soba kamut noodles with diced green onion, kale microgreens, Eaton Hemp hemp hearts, and roasted broocoli & additional Bang Bang Sauce on the side.
Air Fryer Directions:
Wrap tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top. Allow to sit for 30 minutes to absorb excess moisture.
Dice tofu into bite-sized cubes and put in a medium bowl. Add soy sauce, olive oil, sriracha, and spices, and mix well. Allow to marinate at room temperature for 30 minutes.
Preheat air fryer to 400F and spray basket with avocado oil.
Add arrowroot starch to tofu and toss until evenly combined.
Air fry in a single layer (do batches if needed) for 12 to 17 minutes, shaking a few times to ensure even cooking, until nicely browned and crispy.
While the tofu cooks, make the Bang Bang Sauce. Whisk together the mayonnaise, chili sauce, sriracha, sweetener, and garlic. Season with salt and pepper and adjust sriracha and sweetener to taste.
When all of the tofu is cooked, toss it with desired amount of sauce and serve with rice or noodles, toppings of choice, and extra sauce on the side.
Bang Bang Tofu served on konjac noodles with diced green onion, arugula microgreens, Eaton Hemp hemp hearts, sambal oelek, kale & arugula salad, and additional Bang Bang Sauce on the side.
Baking directions:
Wrap tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top. Allow to sit for 30 minutes to absorb excess moisture.
Dice tofu into bite-sized cubes and put in a medium bowl. Add soy sauce, olive oil, sriracha, and spices, and mix well. Allow to marinate at room temperature for 30 minutes.
Preheat oven to 400F and line a baking sheet with parchment.
Add arrowroot starch to tofu and toss until evenly combined.
Spread tofu in a single layer on the prepared baking sheet and bake for 20 minutes. Flip and continue baking another 10 to 20 minutes, until nicely browned and crispy.
While the tofu cooks, make the Bang Bang Sauce. Whisk together the mayonnaise, chili sauce, sriracha, sweetener, and garlic. Season with salt and pepper and adjust sriracha and sweetener to taste.
When all of the tofu is cooked, toss it with the desired amount of sauce and serve with rice or noodles, toppings of choice, and extra sauce on the side.
Leftover tofu and sauce can be stored separately in airtight containers for up to 4 days. Mix and warm before eating.
