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!

4.92 from 23 votes

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Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Chinese, Japanese, Thai, Vegan

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 436kcal

Author: Emily

Ingredients

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

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