I’ve been making bang bang sauce on repeat lately — and once you try it on crispy baked tofu, there’s no going back. This Bang Bang Tofu Bowl is sweet, spicy, creamy, and SO easy to throw together on a weeknight. Unlike most bang bang tofu recipes out there, this one gives you the FULL meal: crispy tofu, fluffy rice, broccoli, edamame, and cucumber all built into one gorgeous bowl. No figuring out what to serve it with, no extra recipes to track down. Just one bowl, tons of flavor, and dinner on the table in 30 minutes. And unlike other recipes, the sauce is also only 3 INGREDIENTS – which is all you need to make a mouthwatering bang bang sauce. If you’ve ever been skeptical about tofu, this is the recipe that will change your mind!
I actually got the idea for this recipe after ordering bang bang cauliflower at a restaurant (which was incredible btw). As someone who is always looking for recipe inspo for my page, I immediately had the idea to transform this into a tofu dish.
The next week I made my baked tofu recipe, simple bang bang sauce, and some rice and veg. My husband and I were HOOKED! There’s something about a creamy mayo-based sauce that always gets me (I love aoili), so wasn’t surprised in the slightest that this was going to be one of my new favorite recipes.
What Is Bang Bang Sauce?
Bang bang sauce is a creamy, sweet, and spicy sauce made from a base of vegan mayo, sriracha, and sweet chili sauce.
A lot of food bloggers add extra ingredients (garlic, rice vinegar, lime juice, honey) to make their sauce feel more complex. But with bang bang sauce, the sweet chili sauce is already doing the heavy lifting -it already has the garlic, the vinegar, the sweetness all built in! So adding those ingredients separately is kind of just… redundant.
My 3-ingredient version gives you a mouthwatering bang bang sauce in a matter of minutes (without the extra steps). Perfect for a quick recipe! Which you all know I’m obsessed with…
And FYI – if you love this bang bang sauce, try it out on brussels in my bang bang brussel sprout recipe!
Bang Bang Tofu Bowl Ingredients
For the Crispy Baked Tofu
- Extra-firm tofu — This is non-negotiable for getting that crispy, golden exterior. Extra-firm holds its shape and releases moisture better than any other variety. I always recommend super-firm if you can find it — no pressing required!
- Cornstarch — The secret weapon for crispy baked tofu. It creates a light coating that crisps up beautifully in the oven without any oil needed.
- Garlic powder — Just a touch of savory depth before the sauce takes over.
For the Bang Bang Sauce
- Vegan mayo — The creamy base of the sauce. I love Hellmann’s Vegan or Just Mayo.
- Sriracha — Brings the heat! Adjust up or down depending on your spice preference.
- Sweet chili sauce — This is what gives bang bang sauce its signature sweet, tangy flavor. Check the label to make sure it’s gluten-free if needed!
For the Bowl
- White or brown rice — The fluffy, neutral base that soaks up every drop of that sauce.
- Broccoli — Roast it in the oven for that crispy texture.
- Edamame (shelled) — I love this for a boost of protein. I get the frozen version and heat in the microwave (super easy).
- Cucumber — Fresh, cool, and crisp. Slice thinly. I used a mandolin (careful!)
- Green onion, sesame seeds, red pepper flakes, lime — Your finishing touches! I love how they complete the “look” of the bowl – but also taste great on top and really bring it together.
How to Make Bang Bang Tofu Bowls
1. Press and Prep the Tofu
Press your tofu for at least 15–30 minutes to remove excess moisture (I love my tofu press!). Once pressed, tear it into rough, bite-sized pieces with your hands. (Using super-firm tofu? Skip the pressing and go straight to tearing!)
💡 Tip: Tearing creates jagged, uneven edges that get EXTRA crispy in the oven — way better than cutting. Don’t worry about making them perfect!
2. Coat and Bake
Preheat your oven to 400°F and grease a baking sheet with oil (GENEROUSLY) OR use parchment paper. Add the torn tofu to a large bowl and toss with cornstarch and garlic powder until every piece is evenly coated. Spread in a single layer on your prepared baking sheet — make sure the pieces aren’t touching! Bake for 20–25 minutes, flipping halfway through, until golden and crispy. (Note: you’ll be adding the broccoli to the oven 10 minutes after the tofu goes in!)
💡 Tip: Don’t crowd the pan! If the tofu pieces are touching, they’ll steam instead of crisp.
3. Make the Bang Bang Sauce
While the tofu bakes, whisk together your vegan mayo, sriracha, and sweet chili sauce in a small bowl until smooth. Taste and adjust — more sriracha for heat, more sweet chili for sweetness. You’ll use half to toss with the crispy tofu and the other half to drizzle on top of the bowl. (Although you ultimately may not need all the sauce).
💡 Tip: Make a double batch of the sauce. You’ll want to drizzle it on everything — rice, veggies, leftovers, all of it.
4. Prep your Bowl Ingredients
Cook your rice according to package directions. At the 10-minute mark of the tofu baking, toss your broccoli with a little olive oil, salt, and pepper and roast on a second baking sheet at 400°F for 15–20 minutes until the edges are crispy. For the edamame, add the frozen shelled edamame to a microwave-safe bowl with a splash of water, cover, and microwave for 2–3 minutes until warmed through.
💡 Tip: Toss your broccoli with a little avocado oil to get it crispy – avocado oil is high heat tolerant. I do not recommend olive oil because it’s smoke point is lower. You can read more why I choose to cook with avocado oil in my article.
5. Build your Bowl
Once the tofu is out of the oven, toss it immediately with half the bang bang sauce until every piece is coated. Then build your bowls — add a base of rice, layer on the broccoli, edamame, and cucumber, and top with the saucy tofu. Drizzle more sauce on top if desired, then finish with green onion, sesame seeds, and red pepper flakes. Serve immediately and enjoy!
💡 Tip: Drizzle the sauce right before serving to keep the tofu as crispy as possible. If you’re meal prepping, store the sauce separately and add it fresh each time.
Storage & Meal Prep
Store leftovers in the fridge for up to 3 days. You can also make meal prep bowls by assembling the tofu, rice, and veggies in small glass containers for easy grab-and-go for lunch or dinner! I reheat mine in the microwave for convenience.
Common Questions
Bang bang tofu is made from extra-firm tofu that’s torn into pieces, coated in cornstarch, baked until crispy, and then tossed in bang bang sauce — a creamy mixture of vegan mayo, sriracha, and sweet chili sauce. It’s a completely plant-based, dairy-free twist on the classic bang bang shrimp.
Traditional bang bang sauce uses regular mayo, which is not vegan. To make it vegan, simply swap in your favorite vegan mayo — brands like Hellmann’s Vegan, Just Mayo, and Vegenaise all work great. The sriracha and sweet chili sauce are typically vegan, but always double-check labels to be sure.
Yes! If you have an air fryer, cook the coated tofu at 400°F for 12–15 minutes, shaking the basket halfway through. The air fryer method is slightly faster and gets the tofu incredibly crispy — both methods work great, so use whatever you have on hand.
Store the tofu and sauce separately in airtight containers in the fridge for up to 3–4 days. When you’re ready to eat, reheat the tofu in the oven or air fryer at 375°F for a few minutes to re-crisp it before drizzling with sauce. Storing them separately keeps the tofu from getting soggy!
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Ingredients
Crispy Baked Tofu
- 16 oz block extra-firm tofu pressed and torn into bite-sized pieces
- 1 tbsp cornstarch
- ½ tsp garlic powder
Bang Bang Sauce
- 1/2 cup vegan mayo
- 1/3 cup sweet chili sauce
- 2-4 tsp sriracha adjusted to taste
For the Bowls
- 2 cups cooked white or brown rice
- 2-3 cups chopped broccoli florets
- 1 tsp avocado oil
- Salt and pepper to taste
- 3/4-1 cup frozen shelled edamame
- ½ cucumber thinly sliced
- 2 green onions sliced
- sesame seeds to taste
- red pepper flakes to taste
- squeeze of fresh lime optional
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper OR grease thoroughly with a high-heat oil (like avocado oil).
- Press tofu for at least 15–30 minutes, then tear into rough, bite-sized pieces with your hands. (If using super-firm tofu skip the pressing!)Add torn tofu to a large bowl and toss with cornstarch and garlic powder until evenly coated on all sides.16 oz block extra-firm tofu, 1 tbsp cornstarch, ½ tsp garlic powder
- Spread tofu in a single layer on the prepared baking sheet. Bake for 20–25 minutes, until golden and crispy (flipping halfway optional). (Note: you'll be adding the broccoli to the oven 10 minutes after the tofu goes in – on a separate baking sheet)
- While the tofu bakes, whisk together your bang bang sauce: vegan mayo, sweet chili sauce, and sriracha in a small bowl. Set aside.1/2 cup vegan mayo, 2-4 tsp sriracha, 1/3 cup sweet chili sauce
- Cook rice per package directions. At the 10-minute mark of the tofu baking, toss broccoli with high-heat oil, salt, and pepper and roast on a second baking sheet at 400°F for 15–20 minutes. Add frozen shelled edamame to a microwave-safe bowl with a splash of water, cover, and microwave for 2–3 minutes until warmed through.2 cups cooked white or brown rice, 2-3 cups chopped broccoli florets, 1 tsp avocado oil, Salt and pepper, 3/4-1 cup frozen shelled edamame
- Once the tofu is out of the oven, toss it immediately with half the bang bang sauce until every piece is coated.
- Divide rice between bowls. Top with broccoli, edamame, and cucumber. Add the saucy tofu and drizzle some bang bang sauce on top.*FYI you may not end up using all your bang bang sauce – but it's always nice to have extra sauce just in case!½ cucumber
- Garnish with green onion, sesame seeds, and red pepper flakes. Squeeze fresh lime on top, if you'd like. Serve immediately!
Notes
- Instead of tearing the tofu, you can cube it. I like the texture the jagged edges create.
- You can air fry your tofu instead of baking: 400°F for 12-15 minutes or until golden and crispy.
- Adjust your bang bang sauce to your taste preference. Some prefer it sweet vs. spicier – add more sweet chili sauce or sriracha to taste.
