This Bang Bang Tofu features crispy baked tofu drizzled with a creamy sweet chili sauce. It's perfect as an appetizer or served over rice for an easy main dish.
Inspired by the popular bang bang shrimp appetizer from Bonefish Grill, this vegan version swaps shrimp for tofu while keeping the same sweet and spicy flavor.
The tofu bakes until golden and crisp before being tossed in a creamy sauce made with vegan mayo, sweet chili sauce, and a touch of sriracha.
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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 moisture so it can better absorb the seasoning before the cornstarch coating.
Cornstarch: Helps create a crispy coating on the tofu. Use about 2 tablespoons, adding too much can leave a starchy taste.
Bang Bang Sauce: A simple sauce made with sweet chili sauce, sriracha, and vegan mayo.
See recipe card for quantities.
How to Make This Recipe
This recipe uses simple ingredients and comes together mostly hands-off while the tofu bakes.
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: Make the sauce using this recipe: Vegan Bang Bang Sauce.
Step 6: Bake the tofu for 25-30 minutes, tossing halfway through.
Step 7: Toss or drizzle tofu with bang bang sauce and serve!
Serving Ideas
This crispy bang bang tofu works well as an appetizer or served over rice for a main dish.
- As an appetizer: Serve it as a crowd-pleasing appetizer or party snack.
- Over rice: Serve this crispy tofu over jasmine rice with shredded carrots, cucumber, avocado, and green onions for an easy bang bang tofu bowl.
- With noodles: Serve with rice noodles or udon noodles and stir-fried vegetables, then drizzle with extra bang bang sauce.
Tips & Tricks
Press the tofu well. Remove as much moisture as possible before cooking. This helps the tofu absorb flavor and crisp up in the oven.
Use super-firm tofu if you want to skip pressing.
Don't overcrowd the pan. Spread the tofu in a single layer with space between each piece so it roasts instead of steaming.
Toss or drizzle the tofu with bang bang sauce just before serving to keep the coating crisp.
Storage
Store: If you have leftovers, store the tofu and sauce separately in the refrigerator for up to 3 days. The bang bang sauce can be stored for up to 1 week.
Reheat: Reheat the tofu in the oven or air fryer at 400°F until hot and crispy. Drizzle with the sauce and top with green onions before serving.
Frequently Asked Questions
Tofu may not crisp up if it isn't pressed well or if the baking sheet is overcrowded. Make sure to remove as much moisture as possible and spread the tofu pieces in a single layer with space between them.
Bake the tofu until the exterior is crunchy and golden and toss it with the sauce just before serving to keep it from getting soggy or soft.
Yes! Cook the tofu in the air fryer at 400°F for about 13-16 minutes, shaking halfway through, until crispy. Toss with the bang bang sauce before serving.
More Baked 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 and pressed
- 2 tablespoons Low-Sodium Soy Sauce
- 1 teaspoon Sriracha
- 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
- 2 teaspoons Rice Vinegar
- 1 Garlic Clove minced
- Pinch of Kosher Salt
- Pinch of Black Pepper
Instructions
- Press the tofu for 15 minutes to remove excess water. A tofu press works best for this.
- 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 25-30 minutes, tossing halfway through.
- While the tofu is baking, prepare the bang bang sauce by whisking together the mayo, sweet chili sauce, sriracha, rice vinegar, minced garlic, salt, and pepper. Taste and adjust to preference.
- Drizzle or toss the tofu with the bang bang sauce. Top with green onions and cilantro. Enjoy!
Notes
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