The Comfort Spoon

Vegan Bang Bang Tofu: Your New Plant-Based Obsession

Hey there, friend! Anna here, ready to dive spoon-first into one of my all-time favorite kitchen creations. Have you ever had one of those restaurant dishes that you just can’t stop thinking about? The kind that has you sneaking another piece off the shared plate, eyes wide with that “oh-my-goodness-this-is-so-good” look? That, right there, is the magic of Bang Bang sauce. It’s that perfect, crave-able blend of creamy, sweet, and spicy that clings to everything delicious. Today, we’re bringing that magic home and making it 100% plant-based with my Crispy Vegan Bang Bang Tofu.

If you’ve ever been skeptical about tofu, I’m holding your hand through this. We’re not making bland, squishy cubes. Oh no. We’re creating golden, crispy-on-the-outside, tender-on-the-inside little pillows of joy that get absolutely smothered in that iconic sauce. This dish is a total game-changer for weeknights when you want something spectacular without the spectacle. It’s for sharing with friends (or, let’s be real, happily hoarding for yourself), piling high on rice bowls, or stuffing into warm tacos. It’s joy on a plate, and I am so excited to cook it up with you. So, tie on that apron, and let’s turn some simple ingredients into something truly unforgettable!

The Night That Sparked a Bang Bang Obsession

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This recipe has a little bit of a backstory, as the best ones often do. A few years back, my husband and I stumbled into this tiny, bustling Asian fusion spot on a rainy Friday night. We were starving, indecisive, and just pointed to the first appetizer on the menu: “Bang Bang Shrimp.” When that plate hit the table—gleaming, crispy, and drizzled with a pinkish-orange sauce—we were done for. One bite, and we had that silent, wide-eyed food communication that only happens when something is truly next-level. We practically licked the plate clean!

Driving home, I couldn’t stop thinking about it. “I have to recreate this,” I told him. “But let’s make it a plant-based staple we can have anytime.” The challenge was on. After more kitchen experiments than I can count (some glorious, some… not so much), I landed on this formula. The real victory? When my shrimp-loving dad tried this tofu version and said, “Wait, this is better than the original.” That’s the power of a great sauce and perfectly crispy tofu. It’s not just a copycat; it’s a celebration of that flavor, reimagined for our table. And now, I get to share that celebration with you.

Gathering Your Flavor Squad

Here’s everything you’ll need to create this crispy, saucy wonder. Don’t just think of these as ingredients; think of them as your flavor team, each playing a crucial role!

• 1 block (14–16 oz) extra-firm tofu: This is our star player! Extra-firm is key because it holds its shape beautifully and gets super crispy. Pressing it is non-negotiable—it’s the secret to getting rid of excess water so our coating can stick and crisp up. Chef’s Insight: If you’re in a pinch, you can use firm tofu, but give it a really good, long press.
• ½ cup cornstarch: Our magic crisp-maker. It creates that incredibly satisfying, lightweight, golden crust that fries up perfectly. Substitution Tip: Arrowroot powder works as a great 1:1 swap if you need a corn-free option.
• 1 teaspoon garlic powder & ½ teaspoon salt: The simple, essential seasoning for our tofu base. The garlic powder distributes flavor evenly, and the salt makes everything pop.
• 2–3 tablespoons neutral oil: For pan-frying. Avocado, grapeseed, or a light olive oil are my go-tos because they have a high smoke point. Chef’s Insight: Don’t skimp here! A good layer of oil ensures even cooking and that gorgeous, all-over crisp.
• ½ cup vegan mayo: The creamy, lush base of our sauce. It provides the perfect canvas for the other flavors. Use your favorite brand! Substitution Tip: For a lighter version, you can swap half the mayo with unsweetened, plain vegan yogurt.
• 2 tablespoons sweet chili sauce: This is where the “sweet” and a gentle fruitiness come from. It’s a pantry superstar! I always have a bottle in the fridge door.
• 1–2 tablespoons sriracha: Hello, heat! This brings the “bang.” Start with 1 tablespoon for a mild kick, and add more if you like it fiery. Chef’s Insight: The spice level mellows slightly when mixed with the mayo, so don’t be afraid to be bold.
• 1 teaspoon lime juice: The bright, fresh finish. It cuts through the richness and makes all the flavors sing. Fresh is always best here!
• Sliced green onions & sesame seeds (optional): These aren’t just pretty—they add a fresh bite and nutty crunch that takes the dish over the top. Highly recommended!

Let’s Get Cooking: Step-by-Step to Crispy Perfection

Ready? Let’s transform that block of tofu into golden nuggets of joy. I’ll walk you through each step with all my favorite tips and tricks.

Step 1: Press & Cube – The Patience Pays Off Move. First, drain your tofu. Wrap the block in a few layers of paper towels or a clean kitchen towel, place it on a plate, and set something heavy on top (a cast iron skillet or a few cookbooks work perfectly). Let it press for at least 15-20 minutes. This step is the foundation of crispiness! Once pressed, cut the tofu into bite-sized cubes—about ¾-inch is perfect. Chef’s Hack: If you’re really short on time, you can buy pre-pressed “super firm” tofu, which often doesn’t require pressing at all!

Step 2: Coat – The No-Fuss Shake. In a large bowl or a sturdy zip-top bag, combine the cornstarch, garlic powder, salt, and pepper. Add your dried tofu cubes. Now, give it a gentle toss or shake until every single cube is evenly and lightly coated in the starchy mixture. It should look like a light, dusty snow fell on them. Chef’s Tip: Doing this in a bag minimizes mess and ensures an even coat. Let the coated tofu sit for a minute while you heat your oil—this helps the coating “set.”

Step 3: Cook Until Crispy – The Golden Brown Transformation. Heat 2 tablespoons of oil in a large non-stick or cast iron skillet over medium heat. You want the oil to be shimmering but not smoking. Carefully add the tofu in a single layer, giving each piece a little room. Don’t crowd the pan! Cook for 8-10 minutes, turning occasionally with tongs, until the tofu is golden brown and crisp on all sides. You’ll hear a lovely sizzle. Chef’s Hack: For even easier cleanup and less oil, you can air fry the coated tofu at 400°F for 15-20 minutes, shaking halfway! It works like a dream.

Step 4: Make the Sauce – The 2-Minute Flavor Magic. While the tofu crisps up, let’s make the legendary sauce. Simply whisk together the vegan mayo, sweet chili sauce, sriracha, and lime juice in a medium bowl until it’s completely smooth and a beautiful pink-orange color. Taste it! This is your moment. Want more heat? Add more sriracha. Want more tang? A squeeze more lime. You are the boss of your Bang Bang sauce.

Step 5: Toss & Serve – The Grand Finale. Once your tofu is irresistibly crispy, you have two options for saucing. For maximum crispiness on each piece, drizzle the sauce over the tofu in the serving bowl. For a more uniform, saucy coating, gently toss the crispy tofu in the bowl of sauce until well-coated. Plate it up immediately, scatter with those green onions and sesame seeds, and prepare for applause. Serve it hot!

How to Serve Your Masterpiece

This tofu is incredibly versatile! For a simple, satisfying meal, serve it over a bed of fluffy jasmine rice or quinoa with some steamed broccoli on the side. The sauce makes a fantastic drizzle for the whole bowl. Want something fun? Pile the saucy tofu into warm corn or flour tortillas with shredded cabbage, cilantro, and a squeeze of lime for killer Bang Bang Tacos. It also makes a phenomenal appetizer—just stick a toothpick in each piece and watch them disappear faster than you can say “more please!”

Make It Your Own: Delicious Twists & Swaps

Love this recipe? Try these fun variations next time!

• Bang Bang Cauliflower: Swap tofu for bite-sized cauliflower florets. Coat and air-fry or bake until tender and crispy.
• Gluten-Free & Baked: Ensure your cornstarch is gluten-free, and bake the coated tofu on a parchment-lined sheet at 425°F for 25-30 mins, flipping halfway.
• Mango Habanero Twist: Add 2 tablespoons of mango puree to the sauce and swap sriracha for a habanero sauce for a tropical, fiery kick.
• Protein Swap: Not feeling tofu? Use this same coating and sauce method on tempeh cubes or even thick slices of king oyster mushroom “scallops.”
• Extra Creamy & Herby: Stir a tablespoon of chopped fresh cilantro or Thai basil into the sauce for a vibrant, fresh layer of flavor.

Anna’s Kitchen Notes

This recipe has truly become a staple in our house. It’s my go-to when friends come over and I want to impress without stressing. I’ve learned a few things along the way: First, pressing the tofu really is 90% of the battle for crispiness. Second, don’t be timid with the sauce—it’s meant to be flavorful and bold! Over the years, I’ve started adding just a tiny pinch of smoked paprika to the cornstarch mix for the faintest whisper of depth, and I highly recommend it. The best part? This recipe is incredibly forgiving. Even if a cube breaks or the sauce is a little spicier than planned, it always, always turns out delicious. Cooking is about the joy of the process, not perfection. Now, go make your kitchen smell amazing!

Your Questions, Answered!

Q: My tofu turned out soggy instead of crispy. What happened?
A: The most common culprits are not pressing the tofu enough or crowding the pan. Ensure you press for a full 15-20 minutes to remove as much water as possible. When cooking, give the tofu pieces space! If they’re touching, they’ll steam instead of fry. If needed, cook in two batches. Also, make sure your oil is hot enough before adding the tofu.

Q: Can I make this ahead of time?
A> You can prep the components ahead! Press and cube the tofu up to a day in advance, storing it covered in the fridge. The sauce can be whisked together and kept in an airtight container for 3-4 days. For the best texture, coat and cook the tofu just before serving. Leftover cooked tofu will lose its crispness but is still tasty reheated in an air fryer or skillet.

Q: How do I adjust the spice level?
A> You are in complete control! For a mild version, use just 1 teaspoon of sriracha. For medium, go with 1 tablespoon. For true “bang,” use 2 tablespoons or more. Remember, you can always add more, but you can’t take it out, so start low and taste as you go. The vegan mayo and sweet chili sauce will balance it out.

Q: I don’t have a non-stick pan. Will it still work?
A> Absolutely! A well-seasoned cast iron or stainless steel skillet works great. Just make sure you have enough oil to coat the bottom of the pan generously and let it get fully hot before adding the tofu. The tofu may stick a tiny bit initially but will release once a crust forms.

Nutritional Information*

*This is an estimate for 1 of 4 servings, including sauce, calculated with a nutrition tool. Values can vary based on specific brands used.

• Calories: ~380 kcal
• Carbohydrates: 24g
• Protein: 12g
• Fat: 26g
• Saturated Fat: 3g
• Sodium: 580mg
• Fiber: 1g
• Sugar: 8g

Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 25-30 minutes | Servings: 4

Final Thoughts

Anna’s Vegan Bang Bang Tofu is the perfect marriage of crispy, golden tofu and that iconic creamy, sweet-spicy sauce that keeps you coming back for more. It’s bold, fun, and outrageously satisfying while staying entirely plant-based. The magic is in the texture: pressing the tofu, coating it in cornstarch, and getting that perfect sizzle transforms humble cubes into irresistible little pillows of flavor.

Whether you pile it over rice, tuck it into tacos, or serve it as a shareable appetizer, this dish is versatile, forgiving, and full of joy. Don’t be afraid to tweak the sauce, add fresh herbs, or swap in another plant-based protein—every version is a winner. Crispy, creamy, tangy, spicy—this is your new weeknight obsession, guaranteed to impress and delight. 🌱🔥