This Vegan Tofu Ricotta requires just a few ingredients and is the perfect addition to lasagnas…
This Vegan Bang Bang Tofu is a flavor bomb. Slightly spicy, perfectly creamy & totally tasty. Serve over hot rice for a tasty vegan dinner!
I am absolutely in love with this recipe! I’ve tried a couple variations to get the flavor just right and I have to say…this is IT! This tofu isn’t overly spicy because the mayo mellows it out. And by adding the white pepper to the tofu before cooking, it gives it an extra tasty flavor with each bite!
Is Vegan Bang Bang Tofu spicy?
As someone who is a spice addict, I have to say that this recipe is on the mellow side. BUT if you are super sensitive to spice, start with less sriracha and then add more to taste.
The vegan mayo really lessens the spice factor and also creates a really great delicious creamy flavor. It might sound weird to coat tofu in a mayo sauce, but trust me, it is delicious!
What type of tofu should I use?
You definitely need to use extra firm tofu when making Vegan Bang Bang Tofu. It is the best type of tofu to use when you want crispy tofu.
And crispy tofu is a must for this recipe – it has to stand up to being dunked in sauce after being baked. So be sure to double check the type of tofu you are using beforehand.
How to serve Vegan Bang Bang Tofu
This tofu is best served right away – although I will say that I wasn’t mad about eating leftovers. I like to serve mine over hot rice with green onions and sesame seeds.
You could also bulk this up by adding roasted veggies!
Need more recipe inspo? Check these out:
Vegan Bang Bang Tofu
- 1 package extra firm tofu
- 1 tbsp olive oil
- 1 tbsp low sodium soy sauce
- 1 tbsp corn starch
- 1 tsp white pepper
- 1/4 cup vegan mayo
- 2-3 tbsp sriracha to taste
- 1 tbsp rice wine vinegar
- rice, green onions, sesame seeds for serving
- Remove the tofu from the package and drain. Cut into bite-sized pieces and place on a clean kitchen towel. Fold the kitchen towel over the pieces and place a heavy object on top. Press the tofu for 10-30 minutes.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the soy sauce, olive oil, corn starch and white pepper to a bowl and whisk to combine. Add the tofu and gently toss to coat. Spread out on the baking sheet, making sure that the tofu pieces aren't touching. Place in the oven and bake for 25 minutes, flipping halfway.
- While the tofu is cooking, prepare the sauce. Combine the mayo, sriracha and rice vinegar in a bowl. Stir to combine and set aside.
- Remove the tofu from the oven and add to the sauce. Toss to combine and serve right away with rice, green onions and sesame seeds.
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