Baked Bang Bang Tofu

A baked version of Bang Bang Tofu

I love anything that is breaded in some panko and fried up! It’s a delicious way to eat vegetables, tofu…literally anything. However, let’s skip all that extra added oil and bake some panko breaded tofu. 

It gives it a similar affect without all the extra fat. Genius, right? 

This recipe came to me when I was brainstorming (like I usually do) different recipes to make for my blog. Tofu recipes are highly requested and I want to be able to fulfill that for you guys. 

I thought this recipe would be super creative and not your average way to eat tofu. 

Also, who doesn’t love mayo? Follow Your Heart makes the best vegan mayonnaise and is the one I used for this recipe. 

Also…Sriracha is in this recipe. Duh. Sriracha is a gift from god! I use a lot of hot sauces (I even am apart of a hot sauce subscription) but I always go back to my one true love. 

 I kid you not, this recipe went FAST in my household. My parents absolutely loved it! When I get the parent (non-vegan) stamp of approval, I know my recipe is good to go. My main goal is to make recipes that are Vegan, delicious, and non-Vegan approved. Isn’t it great to show others that we just don’t eat salad and sing around a campfire? 

I hope you guys enjoy this delicious & easy recipe! 

If you ever make any of my recipes, don’t forget to tag me @plantbasedjane so I can see! 

Baked Bang Bang Tofu
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Average: 4/5
107 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 4

Baked Bang Bang Tofu


  • 1 Block of Extra/Super Firm Tofu
  • 1 Cup Panko Bread Crumbs
  • 1 Cup Flour
  • 1- 1 1/4 Cup Water
  • 1/4 Cup Vegan Mayonnaise
  • 2-3 Tbsp Sriracha
  • 1 Tsp Rice Wine Vinegar
  • 1 Tsp Garlic & Onion Powder


  1. Open your tofu and cut into 1 inch cubes. Press tofu for 20 minutes (I put it in between paper towels and place heavy objects on it).
  2. After 20 minutes, pre-heat your oven to 375 degrees Fahrenheit.
  3. Set up your breading station. Combine your flour, garlic powder, onion powder and water in a bowl. Add water gradually to form a slightly thinner version of a pancake batter. You don't want it too thick.
  4. Add your panko to another bowl and begin the process. Dip each cube into the wet batter, to the panko, to a baking sheet lined with parchment paper. Make sure all cubes are evenly coated with batter and panko. Repeat process until all the tofu cubes are breaded.
  5. Place in oven for 20 minutes. After 20 minutes, flip and cook an additional 25 minutes. Ovens vary, so keep a watchful eye.
  6. While the tofu is cooking, make your sauce. Combine your vegan mayo, Sriracha & rice vinegar in a bowl. I added 2 tablespoons of Sriracha but add as much as you like depending on level of spice.
  7. When your tofu is done, place in a bowl and pour sauce over. Mix until evenly coated.
  8. Serve Immediately.



  1. Sophie
    April 28, 2017 / 9:34 pm

    I made this tonight (didn’t turn out nearly as beautiful as yours) but it was so good! There’s a place in Dallas/Fort Worth called Spiral Diner (entirely vegan diner) that has a Buffalo Chicken Sandwich and this really reminded me of it! I had it with steamed zucchini and broccoli!! So good!!

    • plantbasedjane
      April 28, 2017 / 9:41 pm

      Ah I am so glad you enjoyed it! Ugh I NEED TO GO TO THAT DINER!

      • Meredith
        April 29, 2017 / 7:52 am

        Yes you do! It’s delicious! Not open on Sundays though.. so make sure you hit it any other day of the week!

        • Roxanne
          July 24, 2017 / 1:05 pm

          I second the recommendation for Spiral Diner. It’s Monday they’re closed, BTW, not Sunday.

          • plantbasedjane
            August 4, 2017 / 10:45 am

            Thank you!

      • Sophie
        April 29, 2017 / 11:38 am

        what do you suggest is the best way to reheat the recipe??

        • plantbasedjane
          April 29, 2017 / 11:51 am

          I would recommend either back in the oven at 350 for 10-15 minutes or in the toaster oven! definitely not the microwave.

  2. June 17, 2017 / 8:17 pm

    This was delicious.
    I served with coconut rice and edamame.


    • plantbasedjane
      June 19, 2017 / 1:20 pm

      YAY! I am so glad that you enjoyed it!

    • Erika
      July 26, 2017 / 5:53 pm

      Where can I find the coconut rice?

      • plantbasedjane
        August 4, 2017 / 10:45 am

        What coconut rice?

  3. Amanda
    June 27, 2017 / 4:05 pm

    Hi Jane! I made this for the first time on Sunday. I think I over-panko’d it lol but it was still delicious! I threw into nori sheets with rice and added cucumber, pickled ginger and siracha. DELICIOUS faux-tempura sushi.

    • plantbasedjane
      June 27, 2017 / 7:01 pm

      Thank you Amanda!So glad you enjoyed ๐Ÿ™‚

  4. July 2, 2017 / 1:50 pm

    I made this a few days ago, and it was super yummy! Thanks for the recipe.

    • plantbasedjane
      July 2, 2017 / 1:58 pm

      Im so happy you enjoyed, Aaliyah!

  5. F Boggs
    July 18, 2017 / 11:25 pm

    Just made the Baked Bang Bang Tofu and it was DELISH! I’m not a big cook, but this turned out so well I think I may change my career. Hah! Funny question: For the Garlic Powder and Onion Powder 1 Teaspoon – do you mean 1 Teaspoon of each or 1 Teaspoon containing both powders? Thank you!

    • plantbasedjane
      July 21, 2017 / 9:57 am

      Thank you so much! I am so glad that you enjoyed the recipe. 1 tsp of each ๐Ÿ™‚

  6. Megan
    August 5, 2017 / 7:32 pm

    I just made this and it was delicious!! It looked completely different than your pictures though and I followed everything step by step. My tofu just looked more creamy, why is that?

    • plantbasedjane
      August 5, 2017 / 7:42 pm

      What do you mean by creamy? As in the sauce? It depends on how much used, how you tossed the tofu in it, etc.

      • Megan
        August 5, 2017 / 8:08 pm

        Once I poured the sauce over the tofu it was creamy, whereas yours looks more crispy. Maybe I added to much sauce to my tofu. It was still amazing and I can’t stop eating it but I was just curious

  7. Em
    August 8, 2017 / 6:08 am

    Hi jane – where i live i dont have access to vegan mayo. Any recommended subs for that? Thanks!

    • plantbasedjane
      August 8, 2017 / 11:10 am

      Try Tahini! But add some lemon juice and hot water to thin it out and take an edge off the intense flavor! Also recommend adding some salt, pepper and maybe some garlic powder.

  8. Melissa
    October 3, 2017 / 12:35 am

    I literally just made this right now and I am so in love!!!!! AHHHHH THANK YOU JANE

    • plantbasedjane
      October 11, 2017 / 1:42 pm

      So glad you enjoyed, Melissa!

  9. Jonathan
    October 16, 2017 / 9:05 pm

    Just made this for my wife who is studying for a nursing school exam. She was so impressed! Thanks for making me look like I know what I’m doing!

    • plantbasedjane
      October 23, 2017 / 1:53 pm

      Thats amazing! I’m so glad you both enjoyed ๐Ÿ™‚

  10. Alana
    November 24, 2017 / 2:18 pm

    Delicious. Can you substitute the flour for a different type of flour? I’m a total novice

    • plantbasedjane
      November 28, 2017 / 9:15 am

      Yes! I’ve done this recipe with gluten free flours also!

  11. Allie
    January 5, 2018 / 3:42 pm

    I wonder if instead of flour, if I can successfully use VeganEgg by FYH?

    • plantbasedjane
      January 5, 2018 / 8:26 pm

      You can try!

  12. Hannah
    January 5, 2018 / 5:42 pm

    Do you think you could use tempeh instead of tofu with the?:)

    • plantbasedjane
      January 5, 2018 / 8:26 pm

      Absolutely! I’ve actually been thinking of doing a separate post of that ๐Ÿ™‚

  13. Self
    January 6, 2018 / 10:35 pm

    Do you have or when will you have a youtube with instructions for making this? I am making this now but i would love to see how it is done from you..

    • plantbasedjane
      January 11, 2018 / 12:16 am

      Hopefully in the future!

  14. Self
    January 7, 2018 / 12:40 am

    I added honey in the sauce to calm the spicy down a little and it was perfect!!!

    • plantbasedjane
      January 11, 2018 / 12:15 am

      I’m glad you enjoyed!

  15. Ashley
    January 19, 2018 / 1:42 pm

    Hi do you think I can just make the tofu and add then to a basic salad as crutons? ALL the other cruton recipes seem so boring and blan! Not yours! also do you think I can store the leftovers in the fridge? Does prepared tofu last long in the fridge? Thanks

    • plantbasedjane
      February 7, 2018 / 5:31 pm

      Of course you can use it as croutons! I would give it 1-2 days in the fridge ๐Ÿ™‚

  16. Ingrid
    February 13, 2018 / 6:32 pm

    This is such a wonderful recipe. I have been making it weekly, now, for about a month. My 14 year old son LOVES it. My โ€˜meat and potaroesโ€™ husband does, too. Thanks for so many vegan meal inspirations!

    • plantbasedjane
      February 17, 2018 / 11:19 pm

      I am so glad you enjoyed, Ingrid!

  17. Jenny
    April 30, 2018 / 2:11 pm

    Hi Jane – going to attempt this tonight, can I use sambaal oelek instead of sriracha? Same measurements or adjust? Thank you!

    • plantbasedjane
      July 7, 2018 / 7:17 pm

      Less sriracha!

  18. February 6, 2019 / 10:59 am

    This was soooo good. I did it the lazy way and threw all the cubes in the batter instead of doing them one at a time. It wasn’t pretty but still delicious. I also added some sweet chili sauce. Thank you! I’m totally going to use this same base for peanut butter tofu.

    • plantbasedjane
      February 8, 2019 / 3:06 pm

      I am so glad that you enjoyed, Liz!

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