This Bang Bang Tofu features crispy baked tofu drizzled in a creamy sweet chili sauce. Whether served as an appetizer, party food, or over rice as a main course, it's guaranteed to be a crowd-pleaser!
This vegan bang bang tofu recipe takes inspiration from the popular bang bang shrimp appetizer at Bonefish Grill, swapping shrimp for tofu.
The tofu is baked to golden perfection and then tossed in a creamy vegan sweet chili sauce also known as bang bang sauce.
The sweet chili sauce brings heat and sweetness, while the vegan mayonnaise adds a creamy texture.
A touch of sriracha brings up the heat even more (my favorite part!).
It's a delicious appetizer, party food, or served over rice as main course.
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Ingredients
This effortless appetizer comes together in just a few simple steps with most of the time being hands-off.
Extra-Firm Tofu: Drain and press the tofu to remove excess water, allowing it to better absorb the soy sauce before the cornstarch coating is added.
Cornstarch: This is an essential ingredient as it helps create a crispy, breaded crust on your baked tofu. The recipe calls for 2 tablespoons, as using more can result in a noticeable cornstarch taste.
Sriracha: This recipe uses sriracha for a bit of spice, but feel free to adjust the amount to your taste!
Just be cautious with the brand, as Huy Fong sriracha (the most popular one) isn't vegan due to its use of conventional sugar. Look for an organic version or one made with organic sugar to avoid bone char in the sugar filtration process. I use Yellowbird Sriracha.
Sweet Chili Sauce: You can use homemade sweet chili sauce or store-bought. I use the 365 Whole Foods Sweet Chili. Make sure to check the ingredients, as the same note above applies here too.
See recipe card for quantities.
Helpful Equipment
I use and recommend the tofu press from Tofuture.
Though not essential, a tofu press is much faster and more efficient than using heavy dishes to press the tofu.
How to Make This Recipe
This bang bang tofu dish is made with minimal ingredients and is great for busy weeknights. Simply bake the tofu, mix the sauce, and serve.
The full written recipe can be found in the recipe card below.
Step 1: In a large bowl, whisk together soy sauce, sriracha, garlic powder, onion powder, paprika, salt, and pepper.
Step 2: Tear the extra firm tofu into bite-sized pieces and add them to the bowl. Stir well to coat the tofu in the mixture.
Step 3: Add the cornstarch and toss to coat evenly. I find it helpful to use a bowl with a lid, so I can shake it up for an even coating.
Step 4: Place the tofu pieces on the prepared baking sheet, leaving some space between each chunk. This will help them become crispy as they bake!
Step 5: Add the mayo, sweet chili sauce, sriracha, rice vinegar, minced garlic, salt, and pepper to a small bowl.
Step 6: Whisk to combine. Taste and adjust to preference.
Step 7: Bake the tofu for 15 minutes. After 15 minutes, toss the tofu and then return the baking sheet to the oven. Bake for another 15 minutes, or until golden brown and crisp.
Step 8: Move the baked tofu to a serving plate and drizzle with bang bang sauce. Top with green onions and cilantro. Enjoy!
Note: Save any leftover bang bang sauce and store it in the fridge to use as a dipping sauce for other dishes!
Substitutions & Variations
Tofu: This vegan bang bang sauce is delicious on so many things! It pairs perfectly with tempeh, vegan chicken, or seitan.
Sriracha: Use another hot sauce like Sambal Oelek.
Cornstarch: Arrowroot powder or tapioca starch as well as all-purpose flour will work to coat the tofu.
Serving Ideas
This creamy, spicy bang bang tofu is a delicious vegan twist on a classic favorite.
It's simple to prepare and is the perfect appetizer or main dish.
As an appetizer: It's a crowd pleaser! Serve it as an appetizer or as party food.
Over rice: Serve the tofu on a bed of jasmine rice with green onions and vegetables. I enjoy serving it with air fryer green beans or air fryer broccoli and cauliflower.
With noodles: Serve the tofu with rice noodles or udon noodles and some stir fry veggies with a drizzle of bang bang sauce over the top.
Tips & Tricks
For crispy baked tofu, it's important to remove as much moisture as possible! Drain and press the tofu before adding it to the soy sauce mixture. This will help the tofu absorb the flavor and allow the cornstarch to stick.
The cornstarch acts as a breading, this is what will make the tofu crispy.
Baking at a high heat is best to achieve a crispy exterior. Baked tofu becomes crisp on the outside and chewy and soft on the inside!
Spread the tofu pieces in a single layer with space between each piece on the baking sheet. Overcrowding will result in soggy tofu.
Adjust the sweetness, heat, and tang to your taste. Add more sweet chili sauce for extra sweetness or sriracha for an added kick. Keep in mind that some sweet chili sauces can be spicier than others!
The sauce can be made in advance and stored in the fridge for a few days. It tastes even better the next day!
For a thicker sauce, add more mayo.
Storage
Store: For the best texture, enjoy the tofu right away, though leftovers are still delicious! If you have leftovers, store the tofu and sauce separately for up to 3 days.
The sauce can stay in the fridge for up to 1 week.
Reheat: Reheat the tofu in the oven or air fryer at 400°F until hot and crispy, then drizzle with the sauce and top with green onions.
Frequently Asked Questions
Extra firm tofu works best for crispy results, but you can use firm tofu as well.
The sauce has a mild to medium heat, but you can adjust the spiciness by adding more or less sriracha to suit your taste.
Yes, you can make the sauce ahead of time and store it in the fridge for up to a week.
Yes, the Bang Bang sauce is gluten-free. But the tofu recipe contains soy sauce, so be sure to use a gluten-free version.
Yes, air frying is a great option for making the tofu crispy, and it will only take about 15 minutes at 400°F.
More Tofu Recipes
Looking for other recipes like this? Try these:
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Recipe
Bang Bang Tofu
Ingredients
Baked Tofu
- 14 ounce block Extra-Firm Tofu drained & pressed
- 2 tablespoons Low-Sodium Soy Sauce
- 1 teaspoon Sriracha see note
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ⅛ teaspoon Smoked Paprika
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 2 tablespoons Cornstarch
- ½ tablespoon Olive Oil for cooking
- Green Onion for garnish
Bang Bang Sauce
- ½ cup Vegan Mayonnaise I use Follow Your Heart
- ¼ cup Sweet Chili Sauce
- 2 teaspoons Sriracha see note
- 2 teaspoons Rice Vinegar
- 1 Garlic Clove minced
- Pinch of Kosher Salt
- Pinch of Black Pepper
Instructions
- Press the tofu for 10-15 minutes to remove excess water. A tofu press works best for this. The tofu bites are super delicious, I always double the recipe (pictured is two blocks of tofu!)
- Preheat oven to 425℉ and line a large baking sheet with parchment paper.
- In a large bowl, whisk together soy sauce, sriracha, garlic powder, onion powder, paprika, salt, and pepper.
- Tear the extra firm tofu into bite-sized pieces and add them to the bowl. Stir well to coat the tofu in the mixture.
- Add the cornstarch and toss to coat evenly. I find it helpful to use a bowl with a lid, so I can shake it up for an even coating.
- Place the tofu pieces on the prepared baking sheet, leaving some space between each chunk. This will help them become crispy as they bake!
- Drizzle olive oil over the tofu. If you have spray oil, use that.
- Bake the tofu for 15 minutes. After 15 minutes, toss the tofu and then return the baking sheet to the oven. Bake for another 15 minutes, or until golden brown and crisp.
- While the tofu is baking, prepare the bang bang sauce. Whisk together the mayo, sweet chili sauce, sriracha, rice vinegar, minced garlic, salt, and pepper. Taste and adjust to preference.
- Move the baked tofu to a serving plate and drizzle with bang bang sauce. Top with green onions and cilantro. Enjoy!
- The sauce recipe yields about ¾ cup, but you won’t need all of it for this dish. Be sure to save any extra bang bang sauce and store it in the fridge to use as a dipping sauce for other meals!
Notes
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