Prep the Tofu. Press the tofu to remove excess moisture. Cut or tear into bite-sized pieces. In a large bowl, toss the tofu with soy sauce and olive oil. Sprinkle in the cornstarch, garlic powder, paprika, salt, and pepper, and gently toss until evenly coated.

Cook Option 1: Air Fryer. Preheat air fryer to 400°F. Arrange tofu in a single layer in the basket (work in batches if needed). Air fry for 12–15 minutes, shaking halfway through, until golden brown and crispy.

Cook Option 2: Pan Fry. Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer without overcrowding. Cook for 8–12 minutes, flipping every few minutes, until golden and crispy on most sides.

Make the Sauce. In a small bowl, whisk together the mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar until smooth. Once the tofu is cooked, transfer it to a bowl and toss with half of the bang bang sauce until evenly coated.

Assemble the Bowls. Divide rice between bowls. Top with the sauced tofu, cabbage, carrots, cucumber, and any other desired toppings. Drizzle the remaining sauce over the top and finish with sesame seeds and a squeeze of lime if desired.

Storage Instructions – Store cooked tofu in an airtight container in the refrigerator for up to 4 days. For best results, reheat in the air fryer or skillet to bring back crispiness. Sauce can be stored separately for up to 5 days.

Note on the serving size – Really this is the perfect serving for 2 adults. You COULD serve this to 4 people as long as you’re serving it with quite a bit more to bulk up the meal.