AirFryerBangBangTofuAndShrimpBowl

Air Fryer Bang Bang Tofu and Shrimp Bowl

Ingredients

By Caroline Thomason Bunn, RD, CDCES
  • For the tofu & shrimp:
  • 1 (14-oz) block extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons cornstarch
  • 1 tablespoon soybean (vegetable) oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the bang bang sauce:
  • 2 tbsp plain Greek yogurt
  • 2 tbsp mayo
  • 2 tbsp sweet chili sauce
  • 1 tablespoon lime juice
  • For serving:
  • Cooked rice
  • Veggies: such as snow peas, cabbage, carrots, and green onions
  • Garnish (optional): Sesame seeds or chopped cilantro

Instructions

  1. Preheat the air fryer to 400°F. Lightly spray the basket with oil.
  2. With paper towels, press the water out of the tofu block until dry. Note: the more water you press out, the faster the cooking time will be!
  3. Cut tofu into cubes for air frying.
  4. In a large bowl, toss the cubed tofu with cornstarch, oil, garlic powder, paprika, salt, and pepper until evenly coated.
  5. Arrange tofu in a single layer in the air fryer basket (cook in batches if needed).
  6. Air fry for 15 minutes, shaking halfway through.
  7. For the last 5 minutes, add the shrimp to the air fryer with the tofu. Spray with a thin layer of oil after adding the shrimp to coat.
  8. Air fry until the tofu is lightly crispy and the shrimp is cooked through, aiming for an internal temperature of 145°F.
  9. While the tofu and shrimp cook, whisk together Greek yogurt, mayo, sweet chili sauce, and lime juice.
  10. Transfer hot tofu and shrimp to a bowl and gently toss with the bang bang sauce, reserving some for drizzling.
  11. Serve with rice and veggies. Garnish with sesame seeds. Drizzle with remaining sauce.