Bang Bang Tofu

This creamy and spicy rice dish is a great way to use Crispy Baked Tofu and it takes no extra time!

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Ingredients

This recipe has no ingredients 😔

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Steps

1. Remove the tofu from the package and drain. Cut into bite-sized pieces and place on a clean kitchen towel. Fold the kitchen towel over the pieces and place a heavy object on top. Press the tofu for 10-30 minutes. Steps 2-5 can be done while waiting for the tofu to drain.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
3. Add the soy sauce, olive oil, corn starch and white pepper to a bowl and whisk to combine.
4. Prepare the bang bang sauce. Combine the mayo, sriracha and rice vinegar in a bowl. Stir to combine and set aside (preferably in the refrigerator so it stays cool and ready for plating).
5. Wash your rice. Add rice to a large bowl and fill with water, swish the rice around using your hand and making a claw shape to. Drain and repeat until water runs almost clear. Once all this is done, wait for the tofu to be ready before moving on.
6. Add the tofu to the batter slurry and gently toss to coat. Spread out on the baking sheet, making sure that the tofu pieces aren't touching. Place in the oven and bake for 25 minutes, flipping halfway.
7. While tofu is cooking, cook rice according to package instructions. The rice generally takes just as long as the tofu does in the oven so the timing works out great!
8. Remove the tofu from the oven and add to the sauce. Toss to combine and serve right away.

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