This Bang Bang Tofu is a delicious plant-based recipe that is sure to be a hit! It's crispy, saucy, a little spicy, and vegan. With only 8 ingredients, this is a super easy recipe!
You've likely heard of the very popular restaurant appetizer, bang bang shrimp. This recipe takes that to a whole new level by making a plant-based tofu version!
Bang bang tofu is roasted until super crispy, then coated in a sweet and spicy mayo-based sauce. It works so well when served over Coconut Cilantro Rice or Pearl Couscous.
Why you'll love this recipe
- Easy & Simple - This recipe uses simple ingredients that you probably already have, and it is such an easy recipe to follow.
- Slightly Spicy - We use sriracha in this recipe to add a little kick. Feel free to add more or less to your liking!
- Perfect Appetizer - If you're entertaining for a party, or just want to add a fun side to your family dinner, this recipe is the perfect unique plant-based option.
What you need for this recipe
Ingredients and Substitutions:
- Extra Firm Tofu - Only use extra-firm tofu for this recipe. Anything softer than extra firm will hold onto too much water and it will be very difficult for it to crisp in the oven.
- Vegan Mayonnaise - The base of the sauce is vegan mayonnaise. I like the Helmann's brand, Veganaise, or Trader Joe's version. Any kind will work!
- Sriracha - Sweet chili sauce can be used in place of sriracha or hot sauce.
- Cornstarch - Instead of cornstarch, you could use arrowroot starch or another cornstarch alternative.
- Panko Breadcrumbs - Unseasoned, vegan panko breadcrumbs. Use gluten-free if necessary.
How to make this recipe
Step 1: Prepare Ingredients
Begin by removing extra firm tofu from its packaging. If it is packed in water, drain all of the excess water.
Wrap the blocks of tofu in a clean kitchen towel (or multiple layers of paper towels). Gently press to get a bit of excess liquid out of the blocks.
While still wrapped in towels, place a light weight on top of the blocks for at least 5 minutes. A dinner plate works well.
Once the tofu has been pressed, slice the blocks into roughly 32 cubes (16 cubes per block), about 1-inch or less in size.
Step 2: Bake Tofu
Preheat the oven to 400º Fahrenheit.
In a mixing bowl, combine cornstarch with panko breadcrumbs as well as garlic powder.
Add the tofu cubes to the bowl and toss or mix gently with your hands to evenly coat the cubes.
Line a sheet pan with parchment paper and dump the coated tofu cubes onto the pan, spreading them out evenly.
Bake at 400º Fahrenheit for 40 minutes.
Step 3: Finishing Touches
While the tofu is in the oven, make the bang bang sauce.
In a mixing bowl, combine vegan mayonnaise with sriracha, sugar, and salt. If necessary, add ½ tablespoon of water to thin it out.
Mix to combine.
Once tofu is removed from the oven, add the crispy tofu cubes to the bowl of bang bang sauce.
Use a rubber spatula to gently mix until the cubes are all coated in the sauce.
Serve over rice or on its own, garnish with red pepper flakes and chives or scallions and enjoy!
Expert Tips and Tricks
- For even crispier tofu, try to find an extra firm block that isn't packaged in liquid. Some tofu is packaged in a vacuum sealed plastic with no excess liquid, making it much crispier when cooked.
- Feel free to use sweet chili sauce in place of or in addition to sriracha in this recipe. Additionally, you can adjust the spice level by adding more or less sriracha to your preference.
- Serve bang bang tofu over rice, quinoa, salads, or pasta! You can even serve it as is for an appetizer.
- Reserve any leftover bang bang sauce and store in the fridge for a dipping sauce to use with other dishes!
Recipe FAQs
Bang bang sauce is the creamy sauce that coats dishes like bang bang tofu and bang bang shrimp. It is typically made with mayo, sweet chili sauce or hot sauce, and seasonings.
What makes tofu so great is that it has zero flavor on its own. So, when you marinate it or pair it with extra flavorful ingredients, like this bang bang sauce, then you make the tofu taste however you like!
The baked tofu should last very well when sealed in an airtight container and stored in the refrigerator. I would suggest storing extra tofu on in a container without the bang bang sauce, then storing extra sauce in a separate airtight container. The sauce may not hold up as well on the tofu and it will make the tofu soggy.
Related Recipes
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
📖 Recipe
Vegan Bang Bang Tofu
Ingredients
- 15.5 ounces Extra-firm Tofu
- ¼ cup Cornstarch
- ¼ cup Panko breadcrumbs
- 2 teaspoon Garlic powder
- 1 cup Vegan Mayonnaise
- 2 tablespoon Sriracha
- ½ teaspoon White Sugar
- ¼ teaspoon Salt
Instructions
- Begin by removing extra firm tofu from its packaging. If it is packed in water, drain all of the excess water.
- Wrap the blocks of tofu in a clean kitchen towel (or multiple layers of paper towels). Gently press to get a bit of excess liquid out of the blocks.
- While still wrapped in towels, place a light weight on top of the blocks for at least 5 minutes. A dinner plate works well.
- Once the tofu has been pressed, slice the blocks into roughly 32 cubes (16 cubes per block), about 1-inch or less in size.
- Preheat the oven to 400º Fahrenheit.
- In a mixing bowl, combine cornstarch with panko breadcrumbs as well as garlic powder.
- Add the tofu cubes to the bowl and toss or mix gently with your hands to evenly coat the cubes.
- Line a sheet pan with parchment paper and dump the coated tofu cubes onto the pan, spreading them out evenly.
- Bake at 400º Fahrenheit for 40 minutes.
- While the tofu is in the oven, make the bang bang sauce.
- In a mixing bowl, combine vegan mayonnaise with sriracha, sugar, and salt. If necessary, add ½ tablespoon of water to thin it out.
- Mix to combine.
- Once tofu is removed from the oven, add the crispy tofu cubes to the bowl of bang bang sauce.
- Use a rubber spatula to gently mix until the cubes are all coated in the sauce.
- Serve over rice or on its own, garnish with red pepper flakes and chives or scallions and enjoy!
Notes
- Extra Firm Tofu - Only use extra-firm tofu for this recipe. Anything softer than extra firm will hold onto too much water and it will be very difficult for it to crisp in the oven.
- Sriracha - Sweet chili sauce can be used in place of sriracha or hot sauce.
- Cornstarch - Instead of cornstarch, you could use arrowroot starch or another cornstarch alternative.
- For even crispier tofu, try to find an extra firm block that isn't packaged in liquid. Some tofu is packaged in a vacuum sealed plastic with no excess liquid, making it much crispier when cooked.
- Feel free to use sweet chili sauce in place of or in addition to sriracha in this recipe. Additionally, you can adjust the spice level by adding more or less sriracha to your preference.
- Serve bang bang tofu over rice, quinoa, salads, or pasta! You can even serve it as is for an appetizer.
- Reserve any leftover bang bang sauce and store in the fridge for a dipping sauce to use with other dishes!
Anonymous
Always thought I didn't like tofu until I tried this recipe.
Anonymous
So good I made it 2x this week.
Kristie
Holy freaking moly! This is SO GOOD! I don't want to stop eating it. I used sweet chili sauce (from Trader Joe's) in place of sriracha, as you mentioned. Bomb! Served with brown rice and broccoli.
Anouk
Very delicious!! Will definitely be making this again (and again😋)!
Emily
Yay! I'm so glad you enjoyed it, thank you!!
Anonymous
The panko mixture didn’t stick to my tofu at all 🙁 I’m surprised this didn’t happen to anyone else. I added some olive oil to the tofu to coat it and it still wouldn’t stick. Not sure if you have any suggestions if I try to make this again?
Emily
Hi! I'm so sorry it didn't work out the way you hoped! The panko mixture is actually rather light, so it doesnt need to be coated as densely as you may expect. Ensure you're using "extra firm" tofu (I like the sprouted kind), and press it, but it should still have a little moisture to it. Additionally, you can always place the coated tofu on the baking sheet, and then add a bit more to the exposed surfaces of tofu.
If that still doesnt work, you may want to try adding oil to the panko mixture and stirring until it creates a thick paste. I haven't tried this method, but I think it could work.
Let me know if you resolve the issue!
Pam
This was excellent, and hit the spot with my bang bang craving. I served it with cauliflower fried rice= delicious!!!
Emily
Thanks, Pam! I'm so glad you loved it!