Air Fryer Bang Bang Tofu Bowls

🧂 Ingredients

• 1 14-ounce package of extra-firm tofu, drained and pressed
• 1-2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1/2 garlic powder
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon white pepper
• 1/8 cup tapioca starch*
• 1/2 teaspoon salt
• 1/4 cup mayo or vegan mayo
• 2 tablespoons sweet chili sauce
• 2 teaspoons rice wine vinegar
• 2 tablespoons Sriracha for more spicy sauce

  optional
• 1 small garlic clove

  minced
• 2 scallions

  green parts only, very thinly sliced, for garnish
• 1 medium avocado

  diced
• 2 Persian cucumbers

  seeded and diced
• 1/2 lime

  juiced
• 1 teaspoon honey
• 2-3 tablespoons fresh cilantro

  optional
• Cooked rice

  for serving

Instructions

• 1 Preheat your Air Fryer [https://amzn.to/4fa2VAf] to 400 degrees F. Toss the tofu
  with 1-2 tablespoons soy sauce, sesame oil, garlic powder, smoked paprika, and
  white pepper. Add the tapioca starch and salt and toss again until very well
  coated and no visible starch is shown. Add in a single layer to the air fryer
  [https://amzn.to/4fa2VAf] and cook for 10-12 minutes, until crispy and golden
  brown.
• 2 While the tofu is cooking, whisk together the mayo, sweet chili sauce, vinegar,
  sriracha, if using, and the garlic clove. Taste, adjusting as desired with more
  sriracha, sweet chili sauce, mayo, etc.
• 3 Make the cucumber salsa: combine together the avocado, cucumbers, lime juice,
  honey, cilantro, if using, and a pinch of salt. Taste and adjust seasoning as
  desired, then set aside. 
• 4 Remove the tofu from the air fryer [https://amzn.to/4fa2VAf] and add to the bowl
  with the mayo sauce. Toss until well combined, then serve immediately over rice
  and garnish with scallions. 

Nutrition Info