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    Home » Recipes » Sides & Appetizers

    Bang Bang Tofu

    Published: Sep 27, 2021 by Emily · This post may contain affiliate links.

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    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!

    bang bang tofu on top of rice in a black bowl.

    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:

    Ingredients with labels.
    • 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.

    • panko, cornstarch, and garlic powder in a glass bowl.
    • tofu cubes coated in dry mix in a clear bowl.

    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.

    • tofu pieces on a baking sheet before baking.
    • tofu pieces on a baking sheet after baking.

    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.

    • bang bang sauce in a small white bowl.
    • bang bang sauce mixed with tofu cubes in a glass mixing bowl.

    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!

    chopsticks holding one piece of tofu over a black bowl with rice and more tofu.

    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

    What is bang bang sauce made of?

    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 does tofu taste like?

    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!

    How long will this last as leftovers?

    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

    • Chicken Fried Tofu (Vegan)
    • The Best Crispy Tofu With Honey Soy Glaze
    • Simple Vegan Sticky Orange Tempeh
    • Vegan Tortilla Soup (Instant Pot or Stovetop)

    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!

    Vegan Bang Bang Tofu

    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!
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish, Snack
    Cuisine: Chinese, Japanese, Thai, Vegan
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 436kcal
    Author: Emily

    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!

    Nutrition

    Calories: 436kcal | Carbohydrates: 12.5g | Protein: 11.6g | Fat: 38.5g | Saturated Fat: 3.3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Sodium: 532.2mg | Potassium: 24mg | Fiber: 1.3g | Sugar: 2.1g
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Sides & Appetizers

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    • Penne al Salmone (with Fresh Salmon)
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      Recipe Rating




    1. Anonymous

      January 22, 2022 at 3:41 pm

      5 stars
      Always thought I didn't like tofu until I tried this recipe.

      Reply

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