Bang Bang Tofu

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1/2 cup vegan mayo

2 tablespoons sambal oelek

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 teaspoon sriracha sauce (Note 1), (plus more for serving)

1/2 cup cornstarch

1/4 cup peanut oil, (plus more as needed)

1 (15 ounce) package super-firm or extra-firm tofu, (cut into 1-inch cubes (press if using extra-firm)

1/4 teaspoon salt, (or to taste)

Chopped fresh chives or green onions,

Directions

In a small bowl, stir together the mayo, sambal oelek, maple syrup, rice vinegar, and sriracha.

Place the cornstarch in a separate bowl.

Very generously coat the bottom of a large skillet with oil (at least 1/8 inch deep) and place it over medium heat.

Once the oil begins to shimmer, place a few tofu cubes into the cornstarch and roll them around until they're coated. Place the tofu cubes into the hot oil. Continue adding as much tofu to the skillet as you can fit without crowding.

Cook the tofu for about 10 minutes, flipping the pieces two or three times, until browned and crispy on multiple sides. Transfer the cooked tofu to a paper towel-lined plate and sprinkle with salt. Repeat until all of the tofu is cooked, adding more oil to the skillet as needed between batches.

Place the cooked tofu into a bowl and add the mayonnaise mixture. Toss everything to coat the tofu in sauce.

Sprinkle the tofu with chives or green onions and serve immediately with sriracha on the side.

Nutrition

• Calories: 460 kcal
• Total Fat: 37.8 g
• Sodium: 371 mg
• Total Carbohydrate: 23.2 g
• Dietary Fiber: 1.1 g
• Total Sugars: 6.7 g
• Protein: 8.2 g