Start by pressing the extra-firm tofu for about 15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes. In a mixing bowl, combine with soy sauce, olive oil, cornstarch, garlic powder, paprika, salt, and black pepper. Toss gently.

Preheat the air fryer to 400°F (200°C). Arrange the coated tofu in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking halfway through.

For pan-frying, heat 1-2 tablespoons of olive oil in a skillet over medium heat. Add tofu in a single layer, cook for 8-12 minutes, turning occasionally until golden.

In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, sriracha, and rice vinegar until smooth. Set aside.

Transfer the cooked tofu to a bowl. Toss with half of the sauce until well-coated.

Serve by dividing rice into bowls, topping with Bang Bang Tofu, adding shredded cabbage, carrots, cucumber, and drizzling remaining sauce. Sprinkle sesame seeds and add lime wedges.