Vegan Bang Bang Tofu: A Flavor Bomb Recipe!
Get ready for a flavor explosion with this easy Vegan Bang Bang Tofu recipe! Crispy, creamy, and slightly spicy – it's the perfect vegan dinner.
Ingredients
- 16 oz extra-firm tofu 1 block, pressed for at least 20 minutes
- 3 tbsp cornstarch
- ½ tsp garlic powder for tofu coating
- ¼ tsp salt for tofu coating
- ¼ tsp black pepper for tofu coating
- 2 tbsp neutral oil such as avocado, vegetable, or canola, for baking/air frying
- ½ cup vegan mayonnaise for bang bang sauce
- ¼ cup sweet chili sauce for bang bang sauce
- 1-2 tbsp sriracha to taste, for bang bang sauce
- 1 tbsp maple syrup or agave nectar, for bang bang sauce
- 1 tsp lime juice freshly squeezed, for bang bang sauce
- ½ tsp garlic powder for bang bang sauce
- 2 tbsp green onions chopped, for garnish (optional)
- 1 tsp sesame seeds for garnish (optional)
Instructions
- Prepare the Tofu: Press your block of extra-firm tofu for at least 20 minutes (or longer for extra crispiness) to remove excess water. You can use a tofu press or wrap the tofu in paper towels and place a heavy object (like a cast-iron skillet) on top.
- Once pressed, pat the tofu very dry and cut it into 1-inch cubes. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, or preheat your air fryer to 375°F (190°C).
- Coat the Tofu: In a large mixing bowl, combine the cornstarch, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Add the tofu cubes and gently toss to coat evenly. Ensure all sides are covered for maximum crispiness.
- Drizzle the coated tofu with 2 tbsp neutral oil and toss again to distribute the oil. This helps achieve a golden, crispy exterior.
- Cook the Tofu:Oven Method: Arrange the tofu cubes in a single layer on the prepared baking sheet, ensuring they are not touching. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.Air Fryer Method: Arrange the tofu cubes in a single layer in the air fryer basket (you may need to do this in batches). Air fry for 15-20 minutes, shaking the basket every 5 minutes, until golden brown and crispy.
- Make the Bang Bang Sauce: While the tofu is cooking, prepare the sauce. In a small mixing bowl, whisk together the vegan mayonnaise, sweet chili sauce, sriracha (start with 1 tablespoon and add more for extra heat), maple syrup, lime juice, and 1/2 tsp garlic powder until smooth and well combined.
- Combine and Serve: Once the tofu is cooked and crispy, transfer it to a clean large mixing bowl. Pour the prepared Bang Bang sauce over the tofu. Gently toss to coat all the tofu pieces evenly.
- Serve immediately, garnished with chopped green onions and a sprinkle of sesame seeds, if desired. This tofu is excellent served over rice, with steamed vegetables, or in lettuce wraps.
Notes
Pro-Tip for Crispiness: Pressing the tofu thoroughly is key to achieving a truly crispy texture. Don't skip this step! For even crispier results, you can lightly pan-fry the tofu after baking/air frying for a few minutes until extra golden.
Spice Level: Adjust the amount of sriracha to your preference. For a milder flavor, use less; for more heat, add an extra tablespoon. You can also add a pinch of red pepper flakes to the sauce.
Storage: Leftover Bang Bang Tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best results to maintain crispiness.
