Description
Crunchy on the outside, silky inside — this Bang Bang Tofu turns plain tofu into a saucy, addictive party bite. Quick to prep and easy to tweak, it’s perfect as an appetizer, a rice bowl topper, or a shareable snack.
Ingredients
For the tofu coating
- 1 block extra-firm tofu
- ½ cup cornstarch
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
For the bang-bang sauce
- ½ cup vegan mayonnaise (or regular mayo)
- 3 tbsp sriracha (or your favorite hot sauce)
- 1 tbsp granulated sugar (or maple syrup)
- 1 tsp salt
Instructions
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Drain and press the tofu. Unwrap the tofu, pat it dry, then press it between clean kitchen towels with a weight on top for several minutes to remove excess water. This step = extra crunch.
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Cube the block. Cut the pressed tofu into roughly 1-inch pieces so they bake evenly.
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Heat the oven. Preheat to 400°F (200°C) and line a baking tray with parchment.
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Mix the coating. In a bowl, stir together the cornstarch, panko, and garlic powder. Toss the tofu cubes in the dry mix until every side looks evenly covered.
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Bake until golden. Arrange the coated cubes in a single layer on the sheet and bake about 35–40 minutes, turning once halfway through, until they’re deep golden and crisp.
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Whisk the sauce. While the tofu cooks, combine the mayo, sriracha, sugar, and salt in a small bowl. Thin with a splash of water if you want a looser glaze. Taste and tweak heat or sweetness to your liking.
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Toss and serve. Put the hot tofu into a bowl, pour the sauce over, and toss gently so every piece gets coated. Serve right away over rice, greens, or as an irresistible finger food.
Notes
- Quick tips & swaps
- Press well. Don’t skip pressing — it makes all the difference.
- If panko won’t stick, lightly brush cubes with oil or dust them in a thin cornstarch slurry first.
- Prefer milder heat? Use sweet chili sauce or reduce the sriracha.
- For a touch of warmth, swap white sugar for maple syrup (adds depth).
- Want extra crunch? Pulse some toasted nuts into the panko mix.
- Variations & alternative cooking methods
- Air fryer: Air-fry at 400°F for 12–16 minutes, shaking once.
- Pan-fry: Shallow-fry in a thin layer of oil until crisp on all sides.
- Cornflake crust: Crush cornflakes and use them instead of panko for a flakier texture.
- Nutty panko: Stir finely chopped toasted almonds or cashews into the crumbs for a toasty finish.
- Make-ahead & storage
- You can coat the tofu up to 24 hours ahead and refrigerate on a tray. Bake from cold when ready.
- Store leftovers with sauce separate in the fridge for up to 3 days. Reheat tofu in a 375°F oven for 8–10 minutes to re-crisp.
- Freezing cooked tofu is possible but expect a slight texture change; re-crisp in the oven after thawing.
- Serving ideas
- Pile the saucy cubes over coconut cilantro rice, toss with a crunchy salad, or tuck into steamed buns. Want to keep it light? Serve on a bed of mixed greens with a squeeze of lime.
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g