Zesty Bang Bang sauce is Bonefish Grill’s signature sweet and spicy sauce that they drizzle over their popular Bang Bang shrimp recipe! I had to try it with tofu and my family and I were pleasantly shocked by how delicious the recipe was! It’s one of the tastiest tofu recipes I can ever recollect making and I can’t wait to make it again! If you’ve tried my Bang Bang Shrimp Bowls or my Bang Bang Chicken, then you’re already familiar with the Bang Bang sauce and how mouthwatering it is. If you’ve followed me on Instagram or Facebook for awhile, then you know how often I cook this popular dinner recipe for my family! My family and I can’t ever get enough of this delicious Bang Bang Tofu for dinner!
If you’ve never tried Bonefish Grill’s famous Bang Bang sauce, then you are missing out! It’s a mouthwatering sauce that complements many different dishes and is ready in ONLY 20 MINUTES, making it the perfect busy weeknight dinner! It’s a family friendly favorite in my house as everyone, including our four-year-old, LOVES this dish!
My insanely delicious Bang Bang Tofu recipe contains mayo, rice vinegar, sriracha, sugar, salt, tofu, buttermilk, flour, corn starch, egg, pepper, vegetable oil, panko, and as an option, parsley.
What is Bang Bang Sauce?
It’s a sweet and spicy sauce with a spicy flavor. Bang Bang sauce is made of mayo, sriracha, rice vinegar, granulated sugar, and salt. If you’re looking for a milder Bang Bang sauce, use less sriracha sauce as that is what gives the sauce its spicy taste.
Healthier Variations
If you don’t want to fry your tofu, you can bake it in the oven. If you bake it, preheat the oven to 400° F. Whisk the buttermilk, flour, cornstarch, egg, salt, and pepper. In a separate bowl, add the panko. Like the fried version, coat the tofu slices in the buttermilk mixture, then roll it in the panko.
Line a baking sheet with parchment paper and spread the panko-covered tofu pieces over it. Bake them at 400° F for 40-45 minutes, or until crispy.
When the tofu is done, drizzle Bang Bang sauce over the top and enjoy warm.
If you’re looking for a vegan option, use vegan mayo, a vegan egg, and vegan buttermilk. For gluten free versions, omit the panko.
How to Make the Best Bang Bang Tofu
STEP 1: To make the Bang Bang sauce, whisk the mayo, rice vinegar, sriracha, sugar, and salt.
STEP 2: Whisk the buttermilk, flour, corn starch, egg, salt, and pepper.
STEP 3: If the tofu is packed in water, drain the water from the container. Lie the tofu on a dish towel or several paper towels to press it. Use a dish towel or numerous paper towels to remove the moisture, pressing the tofu.
Place a dish or paper towels on top of the tofu. Set a large dinner plate or large object on top of the tofu to help remove the moisture. Leave the plate on top for at least 5 minutes to remove the water from the tofu.
STEP 4: Place the tofu on a cutting board and slice it into ¼-inch pieces; you’ll have about 20 slices. After you’ve chopped the tofu block, place the cut tofu on a dish towel or a few paper towels to remove moisture. Press a dish towel or paper towels on top of the tofu slices to remove any moisture. Removing the moisture will help the buttermilk mixture and panko stick to the tofu while cooking.
STEP 5: Add the vegetable oil to a deep pot and heat over medium-high heat.
STEP 6: Coat each slice of tofu, one at a time, in the buttermilk mixture. Dredge each tofu piece in the panko then add it to the hot oil. When the tofu turns golden brown, about 3-5 minutes, use tongs to flip them. Cook for 3-5 minutes on the other side. Once cooked and browned, use tongs to remove them from the oil, placing them on a paper-towel lined plate.
STEP 7: Drizzle the Bang Bang sauce over the tofu and sprinkle with parsley. Parsley is optional and is such a nice finishing touch to the Bang Bang tofu.
More recipes you’ll love!
Finally, if you make this Bang Bang Tofu, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Bang Bang Tofu
Equipment
Ingredients
Bang Bang Sauce
- 1/3 c mayonnaise
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- 1 tbsp sugar
- 1/8 tsp salt
Tofu
- 14 oz. extra-firm tofu
- 1 c buttermilk for vegan, use vegan buttermilk
- 1 c all-purpose flour
- 2 tbsp corn starch
- 1 egg for vegan, use 1 vegan egg
- Dash salt
- Dash pepper
- 1 c vegetable oil or enough to cover the tofu while frying
- 1.5 c panko
- 1 tbsp fresh parsley chopped, optional garnish
Instructions
- To make the Bang Bang sauce, whisk the mayo, vinegar, sriracha, sugar, and salt. Set aside.
- In a separate bowl, whisk the buttermilk, flour, cornstarch, egg, salt, and pepper.
- If the tofu is packed in water, drain the water from the container. Lie the tofu on a dish towel or several paper towels to press it. Use a dish towel or numerous paper towels to remove the moisture, pressing the tofu.
- Place a dish towel or paper towels on top of the tofu. Set a large dinner plate or large object on top of the tofu to help remove the moisture. Leave the plate on top for at least 5 minutes to remove the water from the tofu.
- Place the tofu on a cutting board and slice it into ¼-inchpieces; you’ll have about 20 slices. After you’ve chopped the tofu block, place the cut tofu on a dish towel or a few paper towels to remove moisture. Press a dish towel or paper towels on top of the tofu slices to remove any moisture. Removing the moisture will help the buttermilk mixture and panko stick to the tofu while cooking.
- Add oil to a deep pot and heat over medium-high heat.
- Coat each slice of tofu, one at a time, in the buttermilk mixture. Dredge each tofu piece in the panko then add it to the hot oil. When the tofu turns golden brown, about 3-5 minutes, use tongs to flip them. Cook for 3-5 minutes on the other side. Once cooked and browned, use tongs to remove them from the oil, placing them on a paper-towel lined plate.
- Drizzle the Bang Bang sauce over the tofu and sprinkle with parsley. Parsley is optional and is such a nice finishing touch to the Bang Bang tofu.
Notes
Nutrition (per serving)
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