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Bang Bang Tofu with Crispy Tofu, Veggies, and Spicy Sauce Recipe

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4.1 from 49 reviews

This Best Bang Bang Tofu recipe is a flavorful, crispy baked tofu dish coated in a creamy and spicy bang bang sauce. Paired with roasted broccoli, tender edamame, fresh cucumber, and a bed of rice, it delivers a vibrant, satisfying meal that’s perfect for a wholesome vegan dinner in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 16 oz block extra-firm tofu (pressed and torn into bite-sized pieces)
  • 1 tbsp cornstarch
  • ½ tsp garlic powder
  • Salt and pepper (to taste)
  • 1 tsp avocado oil (for roasting broccoli)

Bang Bang Sauce

  • ½ cup vegan mayo
  • 1/3 cup sweet chili sauce
  • 2-4 tsp sriracha (adjust to taste)

Vegetables and Sides

  • 2 cups cooked white or brown rice
  • 2-3 cups chopped broccoli florets
  • 3/4-1 cup frozen shelled edamame
  • ½ cucumber (thinly sliced)

Garnishes

  • 2 green onions (sliced)
  • Sesame seeds (to taste)
  • Red pepper flakes (to taste)
  • Squeeze of fresh lime (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper or greasing it thoroughly with a high-heat oil like avocado oil.
  2. Prepare the tofu: Press the tofu for at least 15–30 minutes to remove excess moisture. Then tear it into rough, bite-sized pieces by hand. If using super-firm tofu, pressing can be skipped. Toss the torn tofu pieces with cornstarch and garlic powder in a large bowl until they are evenly coated on all sides.
  3. Bake the tofu: Spread the tofu pieces in a single layer on the prepared baking sheet. Bake for 20–25 minutes at 400°F until golden and crispy. Flipping halfway is optional to ensure even crispness.
  4. Prepare the bang bang sauce: While tofu bakes, whisk together vegan mayo, sweet chili sauce, and sriracha in a small bowl. Adjust spiciness according to your taste and set the sauce aside.
  5. Cook rice and roast vegetables: Cook rice following package instructions. After the tofu has baked for 10 minutes, toss the broccoli florets with avocado oil, salt, and pepper. Place them on a separate baking sheet and roast in the oven at 400°F for 15–20 minutes. Meanwhile, microwave the frozen shelled edamame in a bowl with a splash of water, covered, for 2–3 minutes until warmed through.
  6. Coat the tofu with sauce: Once the tofu comes out of the oven, immediately toss it with half of the bang bang sauce until every piece is well coated.
  7. Assemble the bowls: Divide the cooked rice among serving bowls. Top with roasted broccoli, warmed edamame, and thinly sliced cucumber. Add the saucy tofu pieces on top and drizzle with the remaining bang bang sauce. Note that you may not use all the sauce, but having extra is a bonus!
  8. Garnish and serve: Sprinkle sliced green onions, sesame seeds, and red pepper flakes over each bowl. Add a squeeze of fresh lime if desired for brightness. Serve immediately and enjoy!

Notes

  • Pressing the tofu is essential for crispiness unless using super-firm tofu.
  • Baking on parchment or greased sheet helps prevent sticking and eases cleanup.
  • Adjust sriracha amount to control the heat level depending on personal preference.
  • You can swap white rice for brown rice for added fiber and nutrients.
  • Extra bang bang sauce can be stored in the fridge for up to 3 days.
  • For a gluten-free version, verify that sweet chili sauce is gluten-free.
  • Microwaving edamame is a quick alternative to steaming or boiling.
  • Author: Madelynn
  • Prep Time: 15 minutes (includes tofu pressing time)
  • Cook Time: 20-25 minutes baking tofu plus 15-20 minutes roasting broccoli (simultaneous)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/bang-bang-tofu-with-crispy-tofu-veggies-and-spicy-sauce-recipe/