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Crispy Bang Bang Tofu Recipe: Easy & Perfectly Crunchy

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This crispy bang bang tofu is a quick and easy weeknight dinner that delivers shatteringly crunchy tofu coated in a creamy, spicy, and slightly sweet sauce. Ready in about 25 minutes, it’s a plant-based crowd-pleaser that even tofu skeptics will love.

Ingredients

Scale
  • 14 oz (400g) extra-firm tofu, pressed and drained
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil (avocado or canola oil work too)
  • ¼ cup mayonnaise (vegan mayo if preferred)
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 teaspoon rice vinegar
  • ½ teaspoon garlic powder
  • Cooked jasmine rice or steamed rice (for serving, optional)
  • Chopped green onions (for garnish, optional)
  • Sesame seeds (for garnish, optional)
  • Fresh cilantro (for garnish, optional)

Instructions

  1. Press the tofu: Remove tofu from package and drain water. Wrap in paper towels or a clean kitchen towel, place on a plate, and put a heavy skillet or books on top. Press for 15 minutes to remove excess moisture.
  2. Cut the tofu into 1-inch cubes. Pat dry with a paper towel if damp.
  3. In a large bowl, whisk together cornstarch, salt, and pepper. Add tofu cubes and gently toss until evenly coated. For extra crunch, let coated tofu sit for 2-3 minutes, then toss again with any remaining cornstarch.
  4. Heat vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat for about 2 minutes, until a tiny piece of cornstarch sizzles immediately.
  5. Add tofu cubes to the skillet in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until bottoms are golden brown and crispy. Flip and cook another 3-4 minutes on the other side until golden and crunchy all over.
  6. While tofu cooks, make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and garlic powder. Taste and adjust seasoning.
  7. Transfer crispy tofu to a clean bowl. Pour sauce over top and gently toss until every piece is coated. Serve immediately.
  8. Serve over steamed rice or noodles. Garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.

Notes

Press tofu thoroughly for best crispiness. Double-coat with cornstarch for extra crunch. Do not overcrowd the pan. Toss tofu in sauce just before serving to maintain crunch. Store leftover tofu (without sauce) in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 3-4 minutes.

Nutrition

Keywords: crispy bang bang tofu, easy tofu recipe, crunchy tofu, spicy tofu, weeknight dinner, plant-based, vegan option, gluten-free option

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