This mouth-watering bang bang tofu is crispy on the outside, sweet, spicy and succulent on the inside. Serve these little bites on their own, over rice, or stuffed into tacos for a scrumptious vegan dinner.
Calories: 460 kcal
(I used Just Mayo)
About 1/4 cup high heat vegetable oil
14 ounce package extra firm tofu, drained, pressed, and cut into 1-inch cubes
lettuce leaves, and/or small flour tortillas
In a small bowl, stir together the mayo, sambal oelek, maple syrup, and rice vinegar. In a separate bowl, stir together the cornstarch and salt.
Very generously coat the bottom of a large skillet with oil and place it over medium heat. Place a few tofu cubes into the mayo mixture and toss to coat. Shake off the excess coating and transfer them to the cornstarch mixture. Toss to coat, and then transfer them to the skillet. Continue adding as much tofu to the skillet as you can fit without crowding. Cook for about 10 minutes, flipping about twice, until browned and crispy on multiple sides. Transfer the cooked tofu to a paper towel-lined plate. Repeat until all of the tofu is cooked, adding more oil to the skillet as needed between batches.
Serve the tofu over rice, lettuce leaves, or in tortillas as tacos. Drizzle with any leftover mayo mixture and sprinkle with scallions.
Bang Bang Tofu
Amount Per Serving
Calories from Fat 340
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.