Bang Bang Tofu

5 from 4 votes

This mouth-watering bang bang tofu is made with crispy tofu cubes drenched in sweet and spicy sauce! Serve these little bites on their own, over rice, or stuffed into tacos for a scrumptious vegan dinner.

Prep Time10

Cook Time10

Total Time20

Course: Entree

Cuisine: American, Asian-Inspired

Servings:

Calories: 460kcal

Author: Alissa

Ingredients

½ cup vegan mayo
2 tablespoons sambal oelek
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon sriracha sauce (Note 1), plus more for serving
½ cup cornstarch
¼ cup peanut oil, plus more as needed
1 (15 ounce) package super-firm or extra-firm tofu, cut into 1-inch cubes (press if using extra-firm)
¼ teaspoon salt, or to taste
Chopped fresh chives or green onions,

Instructions

In a small bowl, stir together the mayo, sambal oelek, maple syrup, rice vinegar, and sriracha.
Place the cornstarch in a separate bowl.
Very generously coat the bottom of a large skillet with oil (at least ⅛ inch deep) and place it over medium heat.
Once the oil begins to shimmer, place a few tofu cubes into the cornstarch and roll them around until they're coated. Place the tofu cubes into the hot oil. Continue adding as much tofu to the skillet as you can fit without crowding.
Cook the tofu for about 10 minutes, flipping the pieces two or three times, until browned and crispy on multiple sides. Transfer the cooked tofu to a paper towel-lined plate and sprinkle with salt. Repeat until all of the tofu is cooked, adding more oil to the skillet as needed between batches.
Place the cooked tofu into a bowl and add the mayonnaise mixture. Toss everything to coat the tofu in sauce.
Sprinkle the tofu with chives or green onions and serve immediately with sriracha on the side.

Notes

Not all sriracha is vegan. See this article for a list of vegan brands.
If you can find vegan-friendly sweet chili sauce, feel free to use ⅓ cup of it in place of the sambal oelek, maple syrup, rice vinegar, and sriracha.

Nutrition