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Bang Bang Tofu Recipe

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4 from 14 reviews

This Bang Bang Tofu recipe features crispy, golden tofu cubes coated in a crunchy seasoned breading and tossed in a creamy, spicy vegan bang bang sauce. Perfect as a snack, appetizer, or main course, it offers a delightful balance of sweet, spicy, and savory flavors. The recipe provides two cooking options: air frying or oven baking, both yielding crispy tofu with minimal oil. It's vegan, gluten-free if gluten-free panko is used, and quick to prepare, making it an easy, crowd-pleasing dish.

Ingredients

Tofu and Coating

  • 2-16 oz packages (454g each) super firm tofu
  • ¼ cup arrowroot powder or cornstarch
  • ¼ cup panko bread crumbs (use gluten-free if needed)
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon sea salt

Bang Bang Sauce

  • 1 cup Thai Sweet Chili Sauce
  • 1 cup vegan mayo (homemade or store-bought)
  • 1-2 teaspoons sriracha (optional, to taste)
  • 2 tablespoons nutritional yeast (optional)

Garnish

  • Green onion, chopped

Instructions

  1. Prep: Preheat your oven to 425°F (218°C) if using the oven method and line a baking tray with a silicone mat or parchment paper. Alternatively, prepare your air fryer for use.
  2. Make Coating: In a large gallon-size reusable food storage bag, ziplock bag, or container with a lid, combine arrowroot powder (or cornstarch), panko bread crumbs, garlic powder, onion powder, and sea salt. Shake or mix well to blend the coating ingredients.
  3. Coat Tofu: Cube the super firm tofu immediately after opening, keeping it wet so the breading sticks better. Add the tofu cubes to the coating bag or container and shake/stir until all pieces are evenly coated.
  4. Cook Tofu: Oven Method: Spread the coated tofu pieces evenly on the prepared baking tray. Bake for 30-40 minutes until crispy, flipping all pieces at the 20-minute mark and rotating the tray for even baking. Air Fryer Method: Place tofu cubes in the air fryer basket in a single layer. Cook for 12-18 minutes, shaking the basket every 5-6 minutes until tofu is crispy to your liking.
  5. Make Bang Bang Sauce: While the tofu cooks, combine Thai Sweet Chili Sauce, vegan mayo, sriracha (if using), and nutritional yeast (if using) in a large bowl. Mix thoroughly to create a creamy, spicy sauce.
  6. Serve: Once tofu is cooked and crispy, transfer it directly to the bowl with the sauce and gently toss to coat all pieces evenly. Let the tofu cool for 5-10 minutes if desired, then serve over a bed of green leaf lettuce or on its own. Garnish with chopped green onions.
  7. Store: Refrigerate any leftovers in an airtight container for 3-4 days to maintain freshness.

Notes

  • Use super firm tofu to ensure the best texture and less breakage during coating and cooking.
  • Arrowroot powder or cornstarch helps create a crispy crust; choose based on availability or dietary preferences.
  • Use gluten-free panko crumbs to make this recipe gluten-free.
  • Nutritional yeast adds a subtle cheesy flavor but is optional.
  • Sriracha can be adjusted to your preferred spice level or omitted altogether.
  • This recipe provides two cooking methods: oven baking and air frying; both yield crispy and delicious tofu.

Find it online: https://cookedbygrace.com/bang-bang-tofu-recipe/