Instructions
Begin by removing extra firm tofu from its packaging. If it is packed in water, drain all of the excess water.
Wrap the blocks of tofu in a clean kitchen towel (or multiple layers of paper towels). Gently press to get a bit of excess liquid out of the blocks.
While still wrapped in towels, place a light weight on top of the blocks for at least 5 minutes. A dinner plate works well.
Once the tofu has been pressed, slice the blocks into roughly 32 cubes (16 cubes per block), about 1-inch or less in size.
Preheat the oven to 400º Fahrenheit.
In a mixing bowl, combine cornstarch with panko breadcrumbs as well as garlic powder.
Add the tofu cubes to the bowl and toss or mix gently with your hands to evenly coat the cubes.
Line a sheet pan with parchment paper and dump the coated tofu cubes onto the pan, spreading them out evenly.
Bake at 400º Fahrenheit for 40 minutes.
While the tofu is in the oven, make the bang bang sauce.
In a mixing bowl, combine vegan mayonnaise with sriracha, sugar, and salt. If necessary, add ½ tablespoon of water to thin it out.
Mix to combine.
Once tofu is removed from the oven, add the crispy tofu cubes to the bowl of bang bang sauce.
Use a rubber spatula to gently mix until the cubes are all coated in the sauce.
Serve over rice or on its own, garnish with red pepper flakes and chives or scallions and enjoy!
