Vegan Bang Bang Tofu Recipe

Introduction

Vegan Bang Bang Tofu is a crispy, spicy, and creamy dish that packs a flavorful punch. This easy recipe features baked tofu cubes coated in a zesty bang bang sauce, perfect for a satisfying meal or snack.

Ingredients

• 15.5 ounces Extra-firm Tofu
• ¼ cup Cornstarch
• ¼ cup Panko breadcrumbs
• 2 tsp Garlic powder
• 1 cup Vegan Mayonnaise
• 2 tbsp Sriracha
• ½ tsp White Sugar
• ¼ tsp Salt

Instructions

1. Step 1: Remove the extra-firm tofu from its packaging and drain any excess water if it is packed in liquid.
2. Step 2: Wrap the tofu blocks in a clean kitchen towel or layers of paper towels and gently press to extract excess moisture.
3. Step 3: While wrapped, place a light weight such as a dinner plate on top of the tofu for at least 5 minutes to further press out liquid.
4. Step 4: After pressing, slice the tofu into approximately 32 cubes, about 1 inch or less in size.
5. Step 5: Preheat your oven to 400º Fahrenheit (205º Celsius).
6. Step 6: In a mixing bowl, combine cornstarch, panko breadcrumbs, and garlic powder.
7. Step 7: Add the tofu cubes to the bowl and gently toss or mix with your hands until evenly coated with the dry mixture.
8. Step 8: Line a sheet pan with parchment paper and spread the coated tofu cubes evenly across the pan.
9. Step 9: Bake the tofu at 400º Fahrenheit for 40 minutes until crispy.
10. Step 10: While the tofu bakes, prepare the bang bang sauce by combining vegan mayonnaise, sriracha, sugar, and salt in a bowl.
11. Step 11: If needed, add about ½ tablespoon of water to thin the sauce to your desired consistency and mix well.
12. Step 12: When tofu is done, transfer the crispy cubes to the sauce bowl.
13. Step 13: Use a rubber spatula to gently toss the tofu until all pieces are coated in the sauce.
14. Step 14: Serve over rice or enjoy on its own. Garnish with red pepper flakes, chives, or scallions for extra flavor.

Tips & Variations

• For extra crispiness, flip the tofu cubes halfway through baking.
• Adjust the amount of sriracha to make the sauce milder or spicier according to your taste.
• Try swapping panko with gluten-free breadcrumbs to make this recipe gluten-free.
• Add a splash of lime juice to the sauce for a fresh citrus twist.

Storage

Store leftover bang bang tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tofu other than extra-firm for this recipe?

Extra-firm tofu is best because it holds its shape and crisps up well. Softer tofu varieties may become mushy and difficult to coat.

Is the bang bang sauce vegan by default?

Yes, as long as you use vegan mayonnaise, the sauce remains vegan. Be sure to check the labels to confirm no animal products are included.

Vegan Bang Bang Tofu Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

This Vegan Bang Bang Tofu recipe offers a crispy, flavorful plant-based twist on the classic spicy dish. Perfectly baked coated tofu cubes are tossed in a creamy, tangy, and spicy vegan bang bang sauce, making it a delicious and satisfying meal or appetizer that’s quick and easy to prepare.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu and Coating

• 15.5 ounces Extra-firm Tofu
• ¼ cup Cornstarch
• ¼ cup Panko breadcrumbs
• 2 tsp Garlic powder

Bang Bang Sauce

• 1 cup Vegan Mayonnaise
• 2 tbsp Sriracha
• ½ tsp White Sugar
• ¼ tsp Salt
• Optional: ½ tablespoon water (to thin sauce, if needed)

Instructions

1. Prepare and Press Tofu: Remove the extra-firm tofu from its packaging and drain any excess water. Wrap the tofu blocks in a clean kitchen towel or multiple layers of paper towels, and gently press to remove additional moisture. Place a light weight, like a dinner plate, on top and let it press for at least 5 minutes.
2. Cut Tofu into Cubes: Once pressed, slice the tofu blocks into roughly 32 cubes (about 1-inch or less in size) to ensure even cooking and coating.
3. Preheat Oven: Set the oven to 400º Fahrenheit to prepare for baking the tofu.
4. Prepare Coating Mixture: In a mixing bowl, combine cornstarch, panko breadcrumbs, and garlic powder thoroughly.
5. Coat Tofu Cubes: Add the tofu cubes to the coating mix and gently toss with your hands until each cube is evenly coated.
6. Arrange Tofu for Baking: Line a sheet pan with parchment paper and spread the coated tofu cubes evenly on the pan to prevent sticking and promote crispiness.
7. Bake Tofu: Bake the tofu in the preheated oven at 400º Fahrenheit for 40 minutes until the cubes are crispy and golden.
8. Make Bang Bang Sauce: While the tofu is baking, combine vegan mayonnaise, sriracha, white sugar, and salt in a bowl. Add up to ½ tablespoon of water if needed to thin the sauce, and mix until fully combined.
9. Toss Tofu in Sauce: When tofu is done baking, add the crispy cubes to the bowl with the bang bang sauce. Use a rubber spatula to gently fold and coat all the tofu pieces evenly with the sauce.
10. Serve: Serve the bang bang tofu over rice or enjoy it on its own. Garnish with red pepper flakes and chopped chives or scallions for an added burst of flavor and color.

Notes

• Pressing tofu is essential to remove excess moisture for better crispiness.
• If you prefer spicier sauce, increase the amount of sriracha to taste.
• Use vegan mayonnaise made from plant oils to keep the recipe fully vegan.
• Ensure tofu cubes are spread out in a single layer on the baking sheet for even baking.
• This dish pairs well with steamed rice or fresh greens as a side.

Keywords: Vegan bang bang tofu, crispy tofu, vegan appetizer, spicy tofu recipe, baked tofu, plant-based bang bang sauce