Vegan Bang Bang Tofu
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
Ingredients
- 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
Instructions
- 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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Thanx for a great looking recipe, Rene. I’d love to try it but I’m conscious of extra fat in my diet. The mayo and olive oil concern me, so I’m wondering what is the purpose of them? Could you suggest substitutes that would reduce the fat, or are they put there for a very specific reason beyond just taste? Perhaps olives or avocado???
If you haven’t noticed, most of her recipes are fat laden. I just use less than what’s called for. The purpose of these items in this recipe is to give it flavor.
I also have never left a comment on a recipe before, but this one deserves it! this has been a staple for me for YEARS now. whenever i need to do some quick meal prep but want some good nutrients, I whip this up! I almost always have all the ingredients and can add whatever else I need to use up. Thank you so much!
Thanks so much Liz!
Loved this! So easy and turned out delicious. Made mine a little extra spicy because the hubby loves spicy food. My son isn’t a huge fan of sauce so I just served him the plain baked tofu and he ate them right up. Major win for the mom of a picky eater! Thanks so much for this yummy recipe. 🙂
Woooooo! Loved that you were able to adjust for all the tastebuds in your family!!!
Another tofu winner even for my picky husband. I skipped pressing the tofu due to lack of time and just patted it dry and it still turned out great. Cooked in an air fryer at 400 for 20 minutes and it came out nice and crispy. The sauce is spicy but still very flavorful. We had it with brown rice and stir fried bok choy. Will definitely make again.
Another husband approved tofu recipe…LOVE IT!!!
So easy and tasty!
Can I use regular pepper as a substitute for white pepper?
Hi Devin – You can. You might want to use a little less since white pepper is less potent.
I’ve never left a comment on a food blog before but this recipe was so worth it! Delicious, filling, easy, and perfect ratios! Can’t wait to make this again! Thank you!!
Hi Tori – thanks so much for leaving a comment! I love hearing feedback. And I’m so glad you enjoyed the tofu!!!
Amazing recipe! We loved it and will definitely be making again!
My second time making this and it’s just perfect! Served it with brown/wild rice mix and a seaweed salad. (chef’s kiss)
One word – incredible!!!
Hi Shana – Thank you so much!!!
As the commenter above mentioned, I have never left a comment on a recipe I’ve made. I HAD to here. I’ve been making your recipes for years and have always loved them. When people are trying to go vegan, I recommend your site. So, overall, I love your recipes. But this one. Oh my god! Everything about it was perfect. I can’t wait to make it over and over again. THANK you!
OMG! Tyneshia you are so freaking sweet! And I’m so glad you left a comment – it helps me know what people are loving and what I should make more of 🤗
Has become a favorite over night! Thank you a billion times. I have struggled with liking tofu and this did it for me!! God bless 😻
Yesssss! Another tofu convert. So glad to hear!
This is my new favorite tofu recipe! Even my tofu-skeptical husband LOVED it. He took one bite and said “see, this is how tofu is supposed to be prepared!” lol! Thanks for the yummy recipe 🙂
Hi Megan – that is the best response ever!!! So glad you both enjoyed!
So easy and so good!! 10/10 will make again. I like my tofu exxxxtra crispy so I broiled it for a few min at the end. Perfection!
So glad you liked it!!!
I made this last night with a side of sautéed veggies (onions, carrots, cabbage and broccoli with some coconut aminos) and it was fabulous. If you aren’t a spicy food person I would say one to two tablespoons versus the three. We loved it and can’t wait to have it again!
So glad you liked it! And those veggies on the side sound like the perfect addition!
This would be good served over shredded lettuce, like they do at the restaurant that came up with Bang Bang Shrimp.
Yes! Lots of options for serving this up!