Vegan Bang Bang Tofu

This vegan bang bang tofu is a total flavor bomb: crispy baked tofu tossed in a creamy, spicy, tangy bang bang sauce that’s downright addictive. It’s got everything you want, crispy edges, a luscious sauce with the perfect balance of creamy and spicy, and plenty of savory flavor, all served over hot rice with green onions and sesame seeds. It’s an easy, satisfying vegan dinner that comes together with simple ingredients and tastes way better than takeout. Whether you’re a longtime tofu lover or just tofu-curious, this dish makes a strong case for how good tofu can be when it’s crispy and coated in a killer sauce.

The magic here is the contrast between the crispy, savory tofu and the cool, creamy, spicy sauce. Baking the tofu (after pressing and coating it in cornstarch) gives it a wonderfully crisp exterior without deep frying, while the three-ingredient bang bang sauce, vegan mayo, sriracha, and rice vinegar, delivers big flavor with almost no effort. Toss them together right before serving so the tofu stays crisp, spoon it over rice, and dinner is done. It’s the kind of meal that’s quick enough for a weeknight but exciting enough to crave.

Why this works

A few simple techniques are what make this tofu crispy and flavorful, and they’re worth understanding.

Pressing the tofu is the essential first step for crispiness. Removing excess moisture by pressing the tofu (wrapped in a towel with a weight on top) lets it crisp up in the oven instead of steaming. Well-pressed tofu is the difference between crispy and soggy, so don’t skip it.

The cornstarch coating creates the crisp exterior. Tossing the pressed tofu with soy sauce, oil, cornstarch, and white pepper seasons it and coats it in a light layer that crisps and browns beautifully in the oven, giving you those crunchy edges that hold up to the sauce. White pepper adds a subtle, warm heat that’s classic in Asian cooking.

Baking (not frying) keeps it easy and lighter. Spreading the coated tofu out on a lined baking sheet (with space between the pieces so they don’t steam) and baking until crisp, flipping halfway, gives you golden, crispy tofu without the mess of frying. It’s hands-off while it bakes.

And the bang bang sauce is pure, easy magic. Whisking together vegan mayo, sriracha, and rice vinegar makes a creamy, spicy, tangy sauce that clings to the crispy tofu. The mayo brings richness, the sriracha brings heat (add more or less to taste), and the vinegar brings brightness that balances it all. Tossing the tofu in the sauce just before serving keeps the tofu crisp and the sauce fresh.

What goes in

The ingredient list is short and simple.

this now & bake later ❤️

For the tofu, you’ll need extra-firm tofu, oil, low-sodium soy sauce, cornstarch, and white pepper. For the bang bang sauce, you’ll need vegan mayo, sriracha, and rice wine vinegar. For serving, you’ll want rice, green onions, and sesame seeds.

A few notes. Use extra-firm tofu and press it well for the crispiest result. Cornstarch is what gives the tofu its crisp coating, so don’t skip it. Adjust the sriracha to your heat preference (2 to 3 tablespoons, or less for milder, more for spicier). And use a good vegan mayo for the creamiest sauce. Serve it over your favorite rice with green onions and sesame seeds for the full effect.

How to make it

Press the tofu. Remove the tofu from the package and drain it. Cut it into bite-sized pieces and place them on a clean kitchen towel. Fold the towel over the tofu and set a heavy object on top. Press for 10 to 30 minutes to remove excess moisture.

Coat and bake. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a bowl, whisk together the soy sauce, oil, cornstarch, and white pepper. Add the tofu and gently toss to coat. Spread the pieces out on the baking sheet, making sure they aren’t touching. Bake for 25 minutes, flipping halfway through, until crispy and golden.

Make the sauce. While the tofu bakes, combine the vegan mayo, sriracha, and rice vinegar in a bowl. Stir to combine and set aside.

Toss and serve. Remove the tofu from the oven and add it to the sauce. Toss to coat, then serve right away over rice, topped with green onions and sesame seeds.

Tips, serving, and storing

A few things help. Press the tofu well (longer is better) for maximum crispiness. Spread the tofu pieces out with space between them so they crisp rather than steam. Toss the tofu in the sauce right before serving, since if it sits too long in the sauce it will soften. And adjust the sriracha to get the heat level you like.

A couple more. For extra-crispy tofu, you can bake it a few minutes longer, or finish it under the broiler briefly. If you like a slightly sweet bang bang sauce (as some versions are), add a teaspoon of maple syrup or a little sweet chili sauce. And a squeeze of lime at the end brightens everything.

Serve this bang bang tofu over steamed white or brown rice, or over noodles or cauliflower rice, with green onions and sesame seeds on top. It’s great with a side of steamed or stir-fried vegetables (broccoli, edamame, snap peas) to round out the meal, or tucked into lettuce wraps or a rice bowl with extra veggies. However you serve it, that crispy-creamy-spicy combination is hard to beat.

For storing, this is best enjoyed fresh, when the tofu is crispiest. If you have leftovers, store the tofu and sauce separately if you can, the tofu in an airtight container in the fridge for up to 3 to 4 days, and re-crisp it in the oven or air fryer before saucing. If already sauced, leftovers will soften but still taste great, reheated in a hot pan or air fryer. Keeping the components separate is the key to enjoying it at its best.

This makes about 4 servings. Crispy, creamy, spicy, and savory, this vegan bang bang tofu is an easy, crave-worthy dinner that proves tofu can be the best thing on the plate, and it just might become your new favorite weeknight meal.

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