Bang Bang Tofu

This Bang Bang Tofu is a game-changer for vegans and foodies alike! Crispy on the outside, tender on the inside, and smothered in a creamy, savory sauce. This plant-based twist on the popular Bang Bang Chicken dish is about to become your new obsession.

Ingredients

• 1/2 cup cornstarch
• 1/4 cup panko breadcrumbs
• 1/4 cup vegan egg substitute (such as Ener-G Egg Replacer or flax eggs*)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 pound firm or extra-firm tofu, drained and cut into bite-sized cubes
• 1/4 cup vegan mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons vegetable oil
• Scallions, chopped (optional)

Instructions

Preheat your oven to 400°F (200°C). In a shallow dish, mix together the cornstarch, panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

In a separate dish, whisk together the vegan egg substitute and 1 tablespoon of water until smooth.

Add the tofu cubes to the egg substitute mixture and coat evenly, then roll the tofu cubes in the cornstarch mixture to coat. Place the coated tofu cubes on a baking sheet lined with parchment paper.

Drizzle the tofu cubes with 1 tablespoon of vegetable oil and toss to coat.

Bake for 20-25 minutes, or until the tofu is golden brown and crispy. In a blender or food processor, combine the vegan mayonnaise, Greek yogurt, rice vinegar, soy sauce, honey, and grated ginger.

Blend until smooth.

Once the tofu is baked, allow it to cool for a few minutes. Then, toss the tofu cubes in the sauce until well coated.

Serve immediately, garnished with chopped scallions if desired.

Notes

To make extra crispy tofu cubes, pat the tofu dry with a paper towel before coating with the cornstarch mixture.

For a lighter coating, use only 1/8 cup of panko breadcrumbs.

For a heavier coating, use up to 1/2 cup.

If using flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg.

Let it sit for 5 minutes to thicken before using.

For a spicier sauce, add more crushed red pepper flakes or use sriracha sauce.

To make this recipe gluten-free, use gluten-free panko breadcrumbs.

To store leftovers, keep the tofu cubes and sauce separate and refrigerate for up to 3 days.

Reheat the tofu cubes in the oven before tossing in the sauce.

This recipe makes 9 servings, perfect for a party or event.

Easily double or triple the recipe as needed.

Nutrional Value

• Calories: 232
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 350mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 10g