Looking for a fun, flavor-packed, plant-based meal that’s just as satisfying as takeout—but lighter, healthier, and easy to make at home? This Bang Bang Tofu Bowl is your answer. Crispy tofu tossed in a sweet and spicy creamy sauce, nestled on a bed of rice or noodles, with fresh crunchy veggies and a drizzle of extra sauce? Yes, please. It’s vegan-friendly, high in protein, and a total crowd-pleaser—even with picky eaters.
Bang Bang sauce, made famous in restaurant chains, is usually served over shrimp. But this tofu version is equally delicious—and completely meat-free. The tofu is baked or air-fried until golden and crisp on the outside, then tossed in a creamy, spicy, and slightly sweet sauce made with just a few simple ingredients like mayo (or vegan mayo), sriracha, and a little maple syrup. Layered into a bowl with your favorite grains and fresh vegetables, it’s a meal that hits every flavor and texture note.
I started making this bowl when I wanted something that felt indulgent but was actually full of plant-based protein and whole foods. It quickly became a go-to in our weekly rotation, especially when I prep the sauce and veggies ahead. My kids even request it—especially when I let them build their own bowls with the toppings they love.
What You’ll Need
For the Tofu:
- 1 block (14 oz) extra firm tofu, pressed and cut into 1-inch cubes
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon soy sauce or tamari
- 1 tablespoon neutral oil (like avocado or grapeseed)
For the Bang Bang Sauce:
- ¼ cup mayonnaise or vegan mayo
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon maple syrup or honey
- 1 teaspoon rice vinegar
- Pinch of salt
For the Bowl:
- 2 cups cooked jasmine rice, brown rice, or rice noodles
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cucumber, thinly sliced
- 1–2 green onions, chopped
- Sesame seeds and lime wedges, for garnish
Pro Tips
- Press your tofu well to remove excess moisture—this helps it crisp up better when baked or air-fried.
- Use parchment paper or a silicone mat to prevent tofu from sticking during baking.
- Double the sauce if you like extra for drizzling or dipping on the side.
- Customize your base with whatever grain or noodle your family prefers—quinoa and soba noodles also work well.
- Prep veggies ahead of time so you can assemble bowls quickly during the week.
Tools You’ll Need
- Baking sheet or air fryer
- Mixing bowls
- Whisk or fork (for sauce)
- Cutting board and sharp knife
- Measuring spoons
- Rice cooker or saucepan (for cooking rice)
Substitutions & Variations
Soy-Free: Use coconut aminos instead of soy sauce and sunflower butter-based mayo.
Grain-Free: Serve over cauliflower rice or salad greens.
Not into spice? Reduce the sriracha or swap it for a mild chili sauce.
Add-ins: Edamame, avocado, or pickled radishes are great topping options.
Protein Options: Swap tofu with tempeh, chickpeas, or air-fried cauliflower florets.
Make-Ahead Tips
- Tofu can be pressed, cubed, and marinated up to 24 hours in advance.
- Bang Bang sauce can be made up to 5 days ahead and stored in the fridge.
- Prep veggies and cook rice ahead so all you have to do is crisp the tofu and assemble.
- Tofu also reheats well in the air fryer or oven for meal prep lunches.
How to Make a Bang Bang Tofu Bowl
Step 1: Press and Prep the Tofu
Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top. Press for at least 15–20 minutes. Then cut into cubes.
Step 2: Coat and Bake the Tofu
Preheat oven to 400°F (or use an air fryer at 375°F). In a bowl, toss tofu cubes with soy sauce, oil, and cornstarch. Spread in a single layer on a parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
Step 3: Make the Bang Bang Sauce
In a small bowl, whisk together mayo, sriracha, maple syrup, rice vinegar, and salt until smooth and creamy.
Step 4: Toss Tofu in Sauce
Once tofu is golden and crisp, remove from the oven and toss in the Bang Bang sauce until coated.
Step 5: Assemble the Bowl
In serving bowls, layer cooked rice, shredded cabbage, carrots, cucumber slices, and saucy tofu. Garnish with green onions, sesame seeds, and lime wedges.
Leftovers & Storage
- Store leftover tofu and rice separately from veggies for up to 4 days in the fridge.
- Reheat tofu in the air fryer or oven to restore crispiness.
- Bang Bang sauce keeps in the fridge for 5–7 days.
- Great for meal-prep lunches—just assemble before eating.
Final Thoughts
This Bang Bang Tofu Bowl is proof that plant-based meals can be just as bold, satisfying, and crave-worthy as their meat-based counterparts. With crispy tofu, a creamy sweet-heat sauce, and crunchy fresh veggies, every bite is bursting with flavor and texture. Whether you’re a long-time tofu fan or just tofu-curious, this bowl is an easy win for your next lunch or dinner. Give it a try, and let me know what toppings or twists you added—there are endless ways to make it your own!