The Best Bang Bang Tofu

5 from 1 vote

Crispy baked tofu tossed in a sweet and spicy bang bang sauce made with just 3 ingredients, served over fluffy rice with roasted broccoli, edamame, cucumber, and a fresh squeeze of lime - this Bang Bang Tofu Bowl gives you the FULL meal in one bowl, no guesswork needed, and dinner on the table in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Diet:

Servings: bowls

Calories: 403kcal

Author: Allie Petersen

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.

*Nutrition facts are estimations. They are calculated using about 3/4 of the sauce total for the bowls (because I suspect you will not need the entire portion.)

Nutrition