Bang Bang Tofu

Why You’ll Love This Recipe

I love how crispy the tofu gets without frying, thanks to the potato starch and high oven temperature.

The sauce is one of my favorite parts because it combines sweetness, spice, and tangy flavor in every bite.

I also like how versatile this recipe is since I can serve it with rice, noodles, tacos, or grain bowls.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

700 g extra-firm tofu
1/4 cup potato starch
3 tablespoons soy sauce
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1/2 cup vegan mayo
3 tablespoons sweet chili sauce
1 1/2 tablespoons maple syrup
1 tablespoon rice vinegar
1 tablespoon sriracha
1 tablespoon lime zest
1 teaspoon gochujang, optional
Salt, to taste
1 tablespoon sesame seeds
1/4 cup chopped fresh coriander
Lime wedges for serving

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

I tear the tofu into bite-sized chunks with my hands because the rough edges crisp up nicely during baking.

In a large bowl, I toss the tofu with potato starch, soy sauce, paprika, black pepper, and olive oil until evenly coated.

I spread the tofu pieces onto the baking sheet in a single layer so they cook evenly.

I bake the tofu for 18 to 25 minutes, flipping or shaking the tray halfway through, until the edges are golden and crisp.

While the tofu bakes, I whisk together the vegan mayo, sweet chili sauce, maple syrup, rice vinegar, sriracha, lime zest, and optional gochujang in a small bowl. I adjust the spice and sweetness to taste.

Once the tofu is crispy, I drizzle the sauce over it and toss everything together until coated.

I return the tofu to the oven for another 7 to 8 minutes so the sauce caramelizes slightly.

Before serving, I sprinkle sesame seeds and fresh coriander over the tofu and finish it with a generous squeeze of lime juice.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use cauliflower instead of tofu for a different texture while keeping the same bang bang flavor.

For extra heat, I add more sriracha or extra gochujang to the sauce.

I also like adding sliced green onions or crushed peanuts as toppings for extra crunch and freshness.

storage/reheating

I store leftover bang bang tofu in an airtight container in the refrigerator for up to 3 days.

To reheat it, I bake it in the oven or air fryer at 375°F for a few minutes until warm and crispy again.

I avoid microwaving it when possible because the tofu can lose some of its crispiness.

FAQs

Do I need to press the tofu first?

Yes, I press the tofu to remove excess moisture so it crisps up better in the oven.

Can I make this recipe gluten-free?

Yes, I use gluten-free soy sauce or tamari to make the recipe gluten-free.

What can I serve with bang bang tofu?

I like serving it with steamed rice, noodles, roasted vegetables, tacos, or grain bowls.

Can I air fry the tofu instead?

Yes, I air fry the tofu at 400°F until crispy, usually for about 15 to 18 minutes.

Is the sauce very spicy?

The sauce has a mild to medium heat level, but I can easily adjust it by adding more or less sriracha.

Conclusion

This Bang Bang Tofu is crispy, flavorful, and easy to make for lunch or dinner. I love the balance of spicy, sweet, and tangy flavors, and the caramelized sauce makes every bite extra satisfying.

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