Copycat Bang Bang Tofu
I remember the first time I tried Bang Bang Shrimp at a restaurant. That creamy, sweet, and spicy sauce was unforgettable. I found myself craving it constantly.
But, I wanted to create a version at home that was a bit lighter on the wallet and completely plant-based. Tofu was the obvious answer. After a few tries, I nailed it. This recipe gives you that perfect crispy tofu coated in a sauce that’s downright addictive. It’s the kind of meal that makes a regular Tuesday feel like a special occasion.
What You’ll Need
Gathering your ingredients is the first step to success. The sauce comes together with just a few pantry staples, and the tofu prep is simple.
For the Crispy Tofu:
- 1 (14-16 ounce) block of extra-firm tofu
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 tablespoons neutral oil (like canola or avocado) for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise (use vegan mayo for a plant-based version)
- 1/4 cup Thai sweet chili sauce
- 1-2 tablespoons Sriracha (adjust to your spice preference)
- 1 teaspoon rice vinegar
- Optional Garnish: Sliced green onions or chives
Pro Tips for Perfect Tofu
I’ve made my share of soggy tofu, so you don’t have to. These few tips are game-changers for getting that perfect restaurant-quality texture every single time.
- Press Your Tofu. Seriously. You can’t skip this step. Tofu is packed in water, and removing that water is the secret to getting it crispy. It also allows the tofu to soak up flavor like a sponge. No tofu press? No problem. Wrap the block in paper towels, place it on a plate, and put something heavy on top (like a cast-iron skillet or a few books) for at least 30 minutes.
- Don’t Crowd the Pan. When you’re frying the tofu, give each cube its own space. If they’re too close together, they’ll steam instead of fry, leading to soft, pale tofu. Cook in batches if you need to. Your patience will be rewarded with golden, crispy results.
- Sauce Last. Wait until the very last moment to toss the tofu in the sauce. The crispy coating will start to soften as soon as it meets the creamy sauce. For maximum crunch, fry the tofu, place it in a bowl, and pour the sauce over right before you take your first bite.
Tools Required
You don’t need any fancy gadgets for this one. Just your basic kitchen essentials.
- Tofu press (or heavy objects and paper towels)
- Cutting board and knife
- Large bowl (for tossing the tofu)
- Small bowl (for the sauce)
- Whisk
- Large non-stick skillet or frying pan
- Tongs or a spatula
Possible Substitutions and Variations
This recipe is flexible. Feel free to play around with it based on what you have or what you’re in the mood for.
Ingredient Swaps
Don’t have something on the list? Here are a few easy swaps.
| Original Ingredient | Suggested Substitution | Notes |
|---|---|---|
| Cornstarch | Arrowroot Starch or Potato Starch | Works just as well for a crispy coating. |
| Mayonnaise | Plain Greek Yogurt | For a lighter, tangier sauce. Not vegan. |
| Rice Vinegar | Lime Juice | Adds a fresh, citrusy acidity. |
Fun Variations
- Make it nutty: Add a teaspoon of toasted sesame oil to the sauce and sprinkle with sesame seeds before serving.
- Lettuce Wraps: Serve the Bang Bang Tofu inside crisp butter lettuce or romaine leaves for a light and refreshing meal.
- Turn up the heat: If you love spice, add a pinch of cayenne pepper to the cornstarch mixture or an extra dash of Sriracha to the sauce.
Make-Ahead Tips
A little prep can make dinner time a breeze. Here’s how you can get a head start:
- The sauce can be made up to 3 days in advance. Just whisk all the ingredients together and store it in an airtight container in the fridge.
- You can press and cube the tofu a day ahead. Store it in a container in the refrigerator until you’re ready to cook.
How to Make Copycat Bang Bang Tofu
Ready to cook? Let’s get to it. This process is quick and straightforward.
Step 1: Press the tofu for at least 30 minutes to remove as much water as possible. Once pressed, pat it dry and cut it into 1-inch cubes.
Step 2: In a large bowl, mix the cornstarch, salt, and pepper. Add the tofu cubes and toss gently until each piece is evenly coated.
Step 3: While the tofu rests, prepare the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. Set it aside.
Step 4: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer. Don’t overcrowd the pan.
Step 5: Fry the tofu for 2-4 minutes per side, until it’s golden brown and crispy all over. Use tongs to turn the pieces. Remove the tofu from the pan and place it on a paper towel-lined plate to drain any excess oil.
Step 6: Place the warm, crispy tofu in a clean bowl. Pour the Bang Bang sauce over the top and toss gently to coat. Serve immediately, garnished with sliced green onions if you like.
More Than Just a Recipe
Let’s dive a little deeper into making this dish fit your lifestyle and preferences.
Nutritional Breakdown
Here’s an estimated nutritional profile per serving, assuming the recipe makes four servings. Please note this is an approximation.
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | ~12 g |
| Fat | ~30 g |
| Carbohydrates | ~15 g |
Dietary Adaptations
Making this dish fit a specific diet is simple.
- For a Gluten-Free Version: Cornstarch is naturally gluten-free, but ensure your Thai sweet chili sauce is certified GF. There are no other gluten-containing ingredients.
- For a Vegan Version: The only swap needed is the mayonnaise. Use your favorite brand of vegan mayo, and the entire dish becomes plant-based.
Meal Pairing Suggestions
This tofu is fantastic on its own, but it also plays well with others.
- Serve it over a bed of fluffy jasmine or brown rice.
- Tuck it into warm corn tortillas with some shredded cabbage for amazing tacos.
- Make it the star of a rice bowl with steamed edamame, avocado, and shredded carrots.
- Pair it with simple steamed or roasted vegetables like broccoli or bok choy.
Leftovers and Storage
Bang Bang Tofu is definitely best eaten fresh to enjoy that crispy texture. If you do have leftovers, here’s the best way to handle them.
Store the sauced tofu in an airtight container in the refrigerator for up to 2 days. The coating will soften, which is unavoidable.
To reheat, your best bet is an air fryer or a conventional oven. Spread the tofu on a baking sheet and heat at 375°F (190°C) for 5-8 minutes, or until warmed through and slightly re-crisped. Avoid the microwave, as it will make the tofu rubbery.
Frequently Asked Questions
Q1. Can I make this in an air fryer or bake it?
Ans: Absolutely! For the air fryer, cook the cornstarch-coated tofu at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through. To bake, place it on a parchment-lined baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. Toss with the sauce after cooking.
Q2. My tofu didn’t get crispy. What did I do wrong?
Ans: The most common reasons are not pressing the tofu enough, overcrowding the pan, or not getting the oil hot enough before adding the tofu. Make sure you press it well and give the cubes space to fry.
Q3. Is this recipe very spicy?
Ans: It has a kick, but you control the heat. The recipe calls for 1-2 tablespoons of Sriracha. Start with one tablespoon for a mild-medium spice level. You can always add more if you like things fiery.
Q4. Could I use this sauce on something else?
Ans: Definitely. This sauce is incredible on fried cauliflower, shrimp, chicken, or even as a dipping sauce for french fries or roasted vegetables.
Wrapping Up
This Copycat Bang Bang Tofu is more than just a recipe; it’s proof that you can make food at home that’s just as exciting as what you’d get at a restaurant. It’s simple, quick, and delivers on that amazing flavor combination.
I really hope you give it a try. When you do, come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any fun variations of your own!
