Secret to the best Bang Bang Tofu Spicy Crispy Vegan in 20m
Crave a flavorful meal? This Bang Bang Tofu Spicy Crispy Vegan recipe is easy, addictive, and perfect for a weeknight dinner. Ready in just 20 minutes, it features ultra-crispy tofu tossed in a creamy, sweet, and spicy sauce. Try it tonight!
Ingredients
- 1 block extra-firm tofu (14-16 oz) pressed well and cut into 1-inch cubes
- 0.25 cup cornstarch
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp neutral oil like canola or avocado oil, for pan-frying
- 0.5 cup vegan mayonnaise
- 0.25 cup sweet chili sauce
- 1 tbsp sriracha or more, to taste
- 1 tsp rice vinegar
- 2 tbsp scallions thinly sliced, for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Press and Cube Tofu: Remove the tofu from its package and drain the water. Press the tofu for at least 5-10 minutes to remove as much liquid as possible. You can use a tofu press or wrap it in paper towels and place a heavy object on top. Once pressed, cut the tofu into 1-inch cubes.
- Coat the Tofu: In a large bowl, whisk together the cornstarch, salt, and pepper. Add the tofu cubes and gently toss until each piece is evenly coated.
- Cook the Tofu: You have two options. Pan-Fry: Heat the neutral oil in a large skillet over medium-high heat. Once shimmering, carefully add the coated tofu in a single layer. Cook for 2-3 minutes per side until golden brown and crispy all over. Transfer to a paper towel-lined plate. Air-Fry: Preheat your air fryer to 400°F (200°C). Place the tofu in a single layer in the basket (you may need to work in batches). Spray lightly with oil. Air fry for 10 minutes, shaking the basket halfway through, until crispy and golden.
- Make the Bang Bang Sauce: While the tofu is cooking, prepare the sauce. In a small bowl, whisk together the vegan mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth and creamy. Adjust sriracha to your desired spice level.
- Combine and Serve: Place the cooked, crispy tofu into a large clean bowl. Pour the bang bang sauce over the top and toss gently to coat every piece. Garnish immediately with sliced scallions and sesame seeds. Serve hot.
Notes
Crispiness Tip: The key to crispy tofu is removing moisture. For this quick recipe, a 10-minute press is fine. If you have more time, pressing for 30 minutes yields even better results.
Storage: Store leftover tofu and sauce separately in airtight containers in the refrigerator for up to 3 days. To serve, reheat the tofu in an air fryer or oven at 400°F (200°C) for 5-7 minutes to make it crispy again before tossing with the sauce.
Serving Suggestions: This tofu is amazing served over a bed of jasmine rice, in lettuce cups for a light meal, or as the protein in a rice bowl with steamed broccoli and carrots.
