This Vegan Bang Bang Tofu is a game-changer for your weeknight dinner rotation. Crispy baked tofu pieces coated in a creamy, spicy sauce that delivers that perfect balance of heat and tang. Ready in under an hour, this plant-based dish is impressively simple yet packed with restaurant-quality flavor that will satisfy both vegans and non-vegans alike.

Why You’ll Love This Recipe

Perfectly Textured Tofu: The pressing and baking techniques ensure your tofu is crispy on the outside while staying tender inside—no more soggy tofu disappointments!
Addictively Delicious Sauce: The bang bang sauce is the perfect combination of creamy, spicy, and tangy that makes you want to lick the plate clean.
Weeknight Friendly: While there is some prep time for pressing the tofu, the active cooking process is minimal, making this perfect for busy evenings.
Crowd-Pleasing: This dish converts even the most dedicated tofu skeptics—the flavors are so bold and satisfying that no one misses the meat.

Ingredients You’ll Need

Extra Firm Tofu: The foundation of our dish—extra firm variety holds its shape best and gives you that satisfying chew. The firmer, the better for achieving that perfect texture.
Olive Oil: Helps the tofu crisp up beautifully in the oven and adds a subtle richness.
Low Sodium Soy Sauce: Provides that umami depth without making the dish too salty—regular soy sauce works too, just adjust other seasonings accordingly.
Corn Starch: The secret to achieving that restaurant-quality crispy exterior on your baked tofu. Don’t skip this ingredient!
White Pepper: Offers a cleaner, more aromatic heat than black pepper that complements the Asian-inspired flavors.
Vegan Mayo: Creates the creamy base for our bang bang sauce—choose a good quality one for the best flavor.
Sriracha: Brings the “bang” to bang bang tofu with its perfect balance of heat and subtle sweetness.
Rice Wine Vinegar: Adds that essential tang that balances the creamy spiciness of the sauce.
Rice, Green Onions, Sesame Seeds: These finishing touches round out the meal—fluffy rice soaks up the sauce while green onions and sesame seeds add freshness, color, and texture.

Variations

Go Gluten-Free

Swap the soy sauce for tamari or coconut aminos to make this dish completely gluten-free without sacrificing flavor.

Extra Crispy Tofu

For even crunchier tofu, toss in an additional tablespoon of cornstarch before baking, or try air-frying instead of baking for maximum crispiness.

Vegetable Boost

Add steamed broccoli, sliced bell peppers, or shredded cabbage to incorporate more vegetables and make this a complete one-bowl meal.

Heat Level Customization

Adjust the sriracha amount to suit your heat preference—start with less if you’re sensitive to spice, or add a drizzle of hot honey for a sweet-heat twist.

How to Make Vegan Bang Bang Tofu

Step 1: Press the Tofu

Remove the tofu from its package and drain well. Cut into 1-inch cubes and place on a clean kitchen towel. Fold the towel over the tofu and place something heavy on top (like a cast iron skillet or a few cookbooks). Press for 10-30 minutes—the longer you press, the firmer your tofu will be.

Step 2: Prepare and Coat the Tofu

Preheat your oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the olive oil, soy sauce, cornstarch, and white pepper until smooth. Gently toss the pressed tofu cubes in this mixture, ensuring each piece is evenly coated.

Step 3: Bake the Tofu

Arrange the coated tofu pieces on your prepared baking sheet, making sure they aren’t touching (this ensures they crisp up on all sides). Bake for 25 minutes, flipping the pieces halfway through for even browning.

Step 4: Make the Bang Bang Sauce

While the tofu bakes, prepare your sauce by combining the vegan mayo, sriracha, and rice wine vinegar in a bowl. Stir until completely smooth and set aside. Taste and adjust the heat level if needed.

Step 5: Combine and Serve

When the tofu is done baking (it should be golden and crispy), transfer it to the bowl with the bang bang sauce. Gently toss until each piece is coated. Serve immediately over rice, garnished with sliced green onions and a sprinkle of sesame seeds.

Pro Tips for Making the Recipe

Freeze-Thaw Method: For an even meatier texture, freeze your tofu block, then thaw completely before pressing. This creates pockets that absorb more flavor.
Sauce Consistency: If your sauce is too thick, thin it with a splash of water or plant milk. Too thin? Add a bit more mayo.
Timing Matters: Make sure your rice is cooked and ready when the tofu comes out of the oven—this dish is best served fresh while the tofu is still crispy.
Tofu Quality: Not all tofu brands are created equal. Look for one with minimal ingredients and the firmest texture you can find.

How to Serve

Perfect Pairings

Serve your bang bang tofu over fluffy white or brown rice, quinoa, or even cauliflower rice for a lower-carb option. The sauce is so good, you’ll want something to soak it up!

Complete the Meal

Add a side of simple steamed or stir-fried vegetables like broccoli, bok choy, or snow peas to round out the nutritional profile.

Presentation

For a restaurant-worthy presentation, serve in a shallow bowl with the tofu and sauce centered on the rice, garnish with thinly sliced green onions, sesame seeds, and perhaps a lime wedge for squeezing over top.

Make Ahead and Storage

Storing Leftovers

Store any leftover bang bang tofu in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate from the tofu if possible to maintain crispiness.

Freezing

While you can freeze the baked tofu before adding sauce, I don’t recommend freezing the finished dish as the texture suffers significantly upon thawing.

Reheating

Reheat the tofu in a 350°F oven for 8-10 minutes to crisp it back up. Microwave reheating works in a pinch but will result in softer tofu. If storing with sauce already applied, the oven method is your best bet for reviving some of the texture.

FAQs

Can I use firm tofu instead of extra firm?
Firm tofu will work, but your end result won’t be quite as chewy. Be extra diligent with the pressing step if using firm tofu—aim for the full 30 minutes to remove as much moisture as possible.

Is there a way to make this recipe oil-free?
Yes! You can omit the olive oil and instead lightly spray the tofu with a bit of water before tossing with the soy sauce and cornstarch. The baking results won’t be quite as golden, but still delicious.

How can I make this dish less spicy but still flavorful?
Reduce the sriracha to just 1 teaspoon and add 1 teaspoon of maple syrup to the sauce for a sweeter, milder version that still has the signature bang bang flavor profile.

My tofu always sticks to the pan when I try to flip it. What am I doing wrong?
Make sure you’re using parchment paper, not just a greased baking sheet. Also, check that your cornstarch coating is even—if it’s too wet, it’s more likely to stick.

Final Thoughts

This Vegan Bang Bang Tofu is a testament to how spectacular plant-based cooking can be—no compromise required. With its perfect balance of textures and flavors, it satisfies cravings for takeout while being healthier and simpler to make at home. Even if you’re new to tofu cooking, this foolproof recipe will deliver restaurant-worthy results. Give your dinner routine a delicious shake-up with this bang bang tofu—it might just become your new favorite way to enjoy this versatile plant protein!

Vegan Bang Bang Tofu Recipe