Saucy, sweet, and spicy, this creamy Bang Bang Tofu is a fun vegan twist on a popular appetizer. It’s so easy to make!
- 2-16 oz packages (454g each) super firm tofu (see note 1)
- 1/4 cup arrowroot powder or cornstarch
- 1/4 cup panko bread crumbs (use gluten-free if needed)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
Vegan Bang Bang Sauce
- 1 cup Thai Sweet Chili Sauce
- 1 cup vegan mayo, homemade or store-bought
- 1-2 teaspoons (to taste) sriracha, optional
- 2 tablespoons nutritional yeast, optional (see note 2)
- 1 teaspoon sea salt (see note 3)
- Green onion, chopped
- Prep: If using the oven method (see below), preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius) and line a baking tray with a silicone baking mat or parchment paper.
- Make coating: Mix the arrowroot powder or cornstarch, panko, garlic powder, and onion powder in a large (gallon size) reusable food storage bag or ziplock bag. OR, add to a large container (preferably with a lid so you can just shake it, but a bowl will work with a utensil or your hands to mix it with).
- Coat tofu: Prepare the tofu by cubing it and immediately adding it to the bag or bowl (while it’s still wet so the breading will stick), then shake the bag or stir the tofu until completely coated in the mixture.
- Oven method: Bake tofu for 30-40 minutes (or until crispy enough for your liking), flipping each piece at the 20 minute mark and placing the tray in, rotating it from the original position it was in.
- Air fryer method: Add prepped tofu (see above) to the air fryer basket and cook for 12-18 minutes (or until crispy enough for your liking), shaking the basket every 5-6 minutes or so.
- Make vegan bang bang sauce: While the tofu is cooking, mix the sauce ingredients in the base of a large bowl so you can add your cooked tofu directly to the bowl.
- Serve: When tofu is fully cooked, toss with the sauce and serve immediately. I like to let mine cool for 5-10 minutes and then add it to a green leaf lettuce lined bowl or plate. Sprinkle it with green onions and enjoy!
- Store: Refrigerate leftovers in an airtight container for 3-4 days.
- Note 1: We’re talking about the kind of tofu that comes vacuum sealed in plastic, not in a tub of water. If all you can find is firm tofu submerged in water, drain the package and press the tofu for about a half hour in a tofu press or between two cutting boards or plates and a heavy weight.
- Note 2: This is NOT traditional but I liked the savory boost a little nutritional yeast added to the sauce, plus it helped thicken it up some.
- Note 3: Adding salt may not be necessary if you use store bought vegan mayo, but I found that I was just missing a little saltiness in this recipe so I added a pinch. Feel free to omit if desired.
- Category: Entree, Appetizer
- Method: Stove Top
- Cuisine: Thai
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Vegan Bang Bang, Bang Bang Tofu