BANG BANG TOFU

Ingredients

1 16-ounce block extra-firm tofu

SAUCE

1 cup vegan mayonnaise

1½ tablespoons sambal oelek

1 tablespoon agave nectar

1 teaspoon rice vinegar

¼ teaspoon sea salt

⅛ teaspoon asafoetida

CRISPY TOFU

Olive oil cooking spray or avocado oil

½ cup panko bread crumbs

2 tablespoons cornstarch

1 tablespoon black sesame seeds

¼ teaspoon asafoetida

¼ teaspoon sea salt

Chopped fresh parsley, for serving

Directions

Press the tofu as directed in Pressing Tofu (page 139).

MEANWHILE, MAKE THE SAUCE: In a large bowl, whisk together the mayonnaise, sambal, agave nectar, rice vinegar, salt, and asafoetida. Set aside.

MAKE THE CRISPY TOFU: Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray or brush with

avocado oil.

In a wide, shallow bowl, stir together the panko, cornstarch, sesame seeds, asafoetida, and salt.

Cut the tofu into 1-inch cubes. Working in batches so as not to crumble the tofu, toss the cubes in the panko mixture until each cube is fully coated. Arrange the tofu on the prepared baking sheet and spray with more oil.

Bake the tofu until browned and crispy, about 15 minutes, giving them a toss halfway through. Transfer the crispy tofu to the sauce and toss well to coat. Sprinkle with chopped parsley and serve immediately.