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Crispy Sriracha Bang Bang Tofu Recipe

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4.5 from 88 reviews

This Crispy Bang Bang Tofu recipe delivers a perfect balance of crunchy texture and spicy, creamy flavor that will excite your taste buds. Made with extra-firm tofu coated in a crispy panko and cornstarch crust, baked to golden perfection, and tossed in a zesty vegan bang bang sauce, this dish is an irresistible vegan appetizer or main when paired with rice.

Ingredients

For the Tofu

  • 1 package Extra-Firm Tofu (about 14 oz)
  • 1/2 cup Cornstarch
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Garlic Powder

For the Sauce

  • 1/2 cup Vegan Mayonnaise
  • 3 tablespoons Sriracha
  • 1 tablespoon White Sugar
  • 1 teaspoon Salt

Instructions

  1. Prepare Tofu: Remove the extra-firm tofu from its packaging, drain any excess water, then wrap it tightly in a clean kitchen towel. Place a heavy object on top to press out moisture for 5 minutes.
  2. Cut Tofu: After pressing, cut the tofu into 32 evenly sized cubes to ensure uniform cooking and crispiness.
  3. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  4. Coat Tofu: In a bowl, combine the cornstarch, panko breadcrumbs, and garlic powder. Toss the tofu cubes in the mixture until they are evenly coated with the crispy crust ingredients.
  5. Bake Tofu: Arrange the coated tofu cubes in a single layer on the prepared baking sheet. Bake for 40 minutes, flipping the cubes halfway through to ensure an even golden crisp on all sides.
  6. Prepare Sauce: While the tofu bakes, mix together the vegan mayonnaise, sriracha, white sugar, and salt in a bowl. Taste and adjust the seasoning to your preference.
  7. Combine: Once baked, immediately toss the crispy tofu cubes in the prepared spicy bang bang sauce until they are thoroughly coated.
  8. Serve: Serve the crispy bang bang tofu as a flavorful appetizer or over a bed of coconut cilantro rice as a satisfying main dish. Garnish with fresh herbs or sliced green onions if desired.

Notes

  • Pressing the tofu is essential to remove moisture and achieve maximum crispiness.
  • For extra heat, add more sriracha to the sauce or sprinkle some chili flakes.
  • Panko breadcrumbs provide a lighter, crispier texture than regular breadcrumbs.
  • This recipe is vegan and gluten-free if you use gluten-free panko breadcrumbs.
  • Leftover tofu keeps well in the refrigerator for up to 3 days; reheat in the oven or air fryer to maintain crispiness.

Find it online: https://ameliameals.com/crispy-sriracha-bang-bang-tofu-recipe/