Crispy bang-bang tofu breaded seasoned tofu chunks coated in a spicy sesame mayo sauce served with Japanese-style inspired egg fried rice and steamed crunchy broccoli coated in sesame and soy sauce.
Table of Contents
Jump to:
- Favorite Take Out at Home
- Influence from All Over Asia
- Bang Bang vs Yum Yum
- The Controversy
- Tofu the Perfect Canvas
- Ingredients and Steps
- Culinary Glossary
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tips
- Frequently Asked Questions
- Tofu Recipes
- Asian Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel.
- Have a Comment or Question?
Favorite Take Out at Home
I used to frequent a local restaurant that served a dish similar to this Bang Bang Crispy Tofu recipe. Their version wasn’t breaded but still had that perfect crispy texture I loved. Whether you bread it or not, both ways are super delicious. This dish is perfect for when you’re craving takeout, but it’s surprisingly easy to make at home.
Fun Fact! Bang Bang sauce gets its name from the sound of the "bang bang" chicken being pounded with a mallet to tenderize it in traditional Chinese street food!
The tofu is coated in a creamy, spicy sesame sauce that pairs beautifully with warm egg-fried brown rice and steamed broccoli. The broccoli brings a lightness that balances the richness of the tofu, so the dish doesn’t feel too heavy. I actually planned to top it with fresh avocado, but I totally forgot! Even so, it’s a great dish, no matter how you serve it.
Influence from All Over Asia
What I love most about this Bang Bang Tofu is the journey it takes you on, from Thailand to China to Japan and Korea, all in one bite. The egg-fried rice, with its sesame flavor, leans more Japanese, but if you swap in jasmine rice, you can add a Thai twist.
I often use brown rice—sometimes short grain, sometimes long grain like jasmine, or even plain white rice. The steamed broccoli is seasoned with a hint of sesame oil, a nod to the way Koreans prepare their vegetables.
Bang Bang vs Yum Yum
Both Bang Bang sauce and Yum Yum sauce might start with creamy mayo might, but trust me, they’re definitely not the same party guests. Bang Bang sauce is the one that shows up loud and spicy. It is packed with sweet chili sauce and Sriracha, and it’s here to add some serious heat and sweetness to the mix.
Perfect for those fried shrimp that need a kick! Now, Yum Yum sauce, on the other hand, is a bit more chill. It’s creamy with a hint of tang from tomato paste and sugar—more like the laid-back friend you’ll find hanging out with grilled meats at Japanese steakhouses. So, while both are versatile, Yum Yum plays it cool, and Bang Bang brings the heat!
The Controversy
Even though I’ve named this recipe Bang Bang Tofu, it’s actually a mix of both Bang Bang and Yum Yum styles. I swapped out the sweet Thai chili sauce for pantry-friendly ingredients like apple cider vinegar and brown sugar to mimic the flavor while still keeping the heat from the Sriracha.
Tofu the Perfect Canvas
Let’s not forget the star here—Tofu! This versatile plant-based protein has been around for over 2,000 years, originating in China and finding its way into so many Asian cuisines.
Whether it's pan-fried, grilled, or even blended into smoothies, tofu's neutral flavor makes it the perfect canvas for bold flavors like the spicy Bang Bang sauce. Whether you're vegan, vegetarian, or just love experimenting with new dishes, tofu is your go-to for a healthy, protein-packed meal.
Check Out More Tofu Recipes
- Air-Fried Turmeric Herbed Tofu
- Herb Panko Tofu with Curried Potatoes, Carrots and Onions
- Grilled Tofu with Vegetable Pearl Couscous Salad
Ingredients and Steps
For the Tofu
Cut the tofu into chunks and season it with an egg batter of garlic powder, onion powder, red pepper chili flakes, salt, and ground black pepper, then coat it in panko breadcrumbs. Then, air fry the breaded tofu until golden brown.
See the bang bang tofu recipe card for quantities.
Learn more about using the tofu press.
For the Fried Rice
Use leftover cooked brown rice. This can also be day-old rice or rice cooked ahead of time and cooked to room temp. However, make sure you don't use mushy rice with too much liquid. For instance, the grain should separate easily. You'll first sauté chopped carrots, peas, sliced scallions, and garlic for a few seconds.
This fast-paced cooking method is best to have everything ready before stir-frying. Add your egg, fry a little, and then add rice, soy sauce, and sesame seeds. In addition, to eliminate waste, you can use the egg mixture from the egg marinade as the egg for the fried rice recipe.
Finally, you will finish with toasted sesame oil. Regular sesame oil should be fine also if you don't have toasted sesame oil. However, toasted sesame just gives a more intensified nuttier taste. It's more of a refined sauce used to finish dishes than cooking with it.
See the bang bang tofu recipe card for quantities.
For the Broccoli
Simple, you’ll steam a couple of broccoli florets and, in a bowl, combine them with sesame oil, soy sauce, salt, and black pepper. You can also add red pepper chili paste for more of a kick.
See the bang bang tofu recipe card for quantities.
For the Bang Bang Sauce
Use mayonnaise as the base. Then add and whisk siracha, sesame oil, brown sugar, sesame seeds, salt, and pepper in a small bowl.
See the bang bang tofu recipe card for quantities.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Bang Bang Sauce - A sweet and spicy sauce traditionally made with Thai chili sauce, sriracha, and mayonnaise. It’s commonly used in Asian-inspired dishes for an added punch of flavor. This recipe replaces the Sweet Thai Chili sauce with brown sugar and apple cider vinegar to provide acidity and sweetness.
- Tofu - This versatile, plant-based protein is made from soybeans. It has a neutral flavor, which is perfect for this flavor, allowing it to absorb the flavors of the sauce.
- Toasted Sesame Oil - This flavorful oil is pressed from toasted sesame seeds, often used in Asian cooking to season dishes like stir-fried rice, steamed vegetables, and sauce.
- Egg-Fried Rice - This includes cooked rice stir-fried with scrambled eggs and seasoned with soy sauce or sesame oil for added flavor. For a bolder kick, use oyster sauce.
- Jasmine Rice - A fragrant long-grain rice commonly used in Southeast Asian cuisine, particularly in Thai cooking. When cooked, it has a delicate floral aroma and a soft, slightly sticky texture. This recipe used brown jasmine rice, giving it a more nutty flavor.
- Sriracha - A hot sauce made from chili peppers, vinegar, garlic, and sugar, known for its spicy, tangy flavor. It’s used in a variety of sauces and marinades.
- Low-Sodium Soy Sauce - A salty, umami-rich condiment made from fermented soybeans and wheat. It’s a staple in many Asian dishes for seasoning and marinades. Be aware of this sauce if you are on a gluten-free diet since it traditionally contains wheat.
- Broccoli - This is steamed and then tossed in a soy sauce season. Its earthy flavor pairs well with bold Bang Bang sauce with a nice crunch.
- Avocado - As a nutrient-dense fruit, this provided an extra bonus. Plus, its rich buttery texture, when eaten with the rest of the meal, was a delight. Though not traditional in some Asian cuisines, it can add freshness and creaminess to dishes like fried rice. It's very popular in Japanese cuisine, though.
Substitutions
Dairy Free
- Due to misconception, mayonnaise is not dairy. So yes! This meal is dairy-free.
Gluten-Free
- Panko Breadcrumbs - Try using Kikkoman's Gluten-Free Panko Breadcrumbs or crushed rice crackers, cornflakes, or oats, all of which offer a similar crispy texture and crunch in recipes.
Vegetarian
This dish is already vegetarian, but for a vegan meal:
- Egg - Try a plant-based egg substitute for a vegan or egg-free dish. If you don't want eggs, you can abandon the use of eggs or breadcrumbs and just season it with spices, salt, and pepper.
- Mayonnaise - Try Japanese mayonnaise or vegan mayo for a vegan meal.
Convenience
- Avocado Oil - Try any neutral-tasting oil with a high smoke point, like canola oil.
- Panko Breadcrumbs - Make the bang bang tofu gluten-free by excluding the bread crumbs in prepping and just frying or baking the egg-soaked tofu.
- You can also use stale or toasted bread with the moisture dried out for homemade breadcrumbs. Then, crush it with your hands or chop it into fine pieces using a food processor. You can also use crackers, cornflakes, potato chips, pretzels, Fritos or Cheetos, and tortilla chips.
- Brown Rice - Try cooked and cooled white rice, white or brown Jasmine rice
- Siracha Sauce - Use a Thai chili pepper paste, like sambal oelek or sweet Thai chili sauce. For example, the Sweet Thai chili sauce is usually made with Thai chilies, sugar, vinegar, and sometimes fish sauce and garlic. In addition, Mae Ploy makes a delicious bang-bang tofu sauce. Or finely chopped Thai chilies in the same amount
- Broccoli - Use Chinese leafy broccoli, baby broccoli, or broccoli rabe. Or serve your favorite green or white vegetable (cabbage or cauliflower) that tastes good with sesame and soy sauce.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Different Protein - Use shrimp, air-fried chicken chunks, salmon, or shredded chicken.
- Cauliflower - Try breaded cauliflower and substitute the broccoli side dish for steamed edamame.
- Oven. - At 350 Fahrenheit for about 15 to 20 minutes, use a sheet pan with a rack in the middle and center of the oven.
Two Great Stir-Fry Ideas are the Sweet and Spicy Gochujang Chicken and Broccoli Stir-Fry and the Chinese-inspired Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry.
Equipment
- Tofu Press - This bang bang tofu recipe was developed using the Tofuture Tofu Press. This helps remove excess water to change the texture to firm when fried.
- Air Fryer - This recipe was developed using the Ninja Foodi 5-in-1 Indoor Grill. If you do not have an air fryer, you can try roasting in the oven.
- You have two options with different results: a sheet pan with parchment paper or a sheet pan with a sheet pan rack. In addition, the parchment paper will produce vegetables roasted in their juices and caramelization at the bottom.
- In contrast, the sheet pan rack will result in just roasting around the tofu due to the hot air flowing around the tofu.
- Now, the trick is not to overcrowd in whatever method you choose, but if this happens, toss in between cooking.
- Wok - Used for stir-frying the rice on high heat quickly. I developed this recipe using the Bielmeier Carbon Steel Wok. It is thoughtfully packaged with easy instructions to season the pan. It is lightweight and the perfect size to store. Plus, it can come with a wooden or glass lid and utensils.
- Steamer - Used for steaming the broccoli. You can boil it as well. Just make sure you cook it for only 2 to 3 minutes to maintain crispness.
- I used the Oster Stainless Steel Steamer. It comes in three parts. I fill the base with water, put the lid on, and boil it.
- Then, add the vegetable to the basket and set aside. When the water is ready, I just add the basket. It's mush after, then add the vegetables to the hot basket while it is steaming.
- You can also use the steamer attachment basket from the rice cooker or a bamboo steamer over a wok.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store the bang bang tofu in the fridge, you can place the sides together or separately in a shallow 2-inch pan to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to four days.
- Freezer - First, follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
- Why a wok? Compared to a non-stick frying pan, the wok gives the rice a smokey flavor, aka “Wok Hei,” Cantonese for “air of the wok”. Especially if this is done on an open flame; if you don't have a gas stove, try your grill!
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Supposedly, yum yum sauce is not spicy and is made with ketchup, not chilies. But both sauces make a great addition to fried proteins and as a fried rice sauce.
The tofu press is used to make the tofu more firm. Mainly when it is used to fry and/or marinate; learn more about Tofu Press.
These oils can withstand high heat at 400 degrees or more before releasing smoke. I recommend Avocado or Canola Oils. Learn more about High Smoke Point Oils.
Toasted sesame oil, as its name suggests, toasted sesame seeds give the oil a more intensified nuttier taste. This oil is mainly used to finish dishes, not to cook with it.
Tofu Recipes
Looking for other tofu recipes like this? Try these:
- Herb Panko Tofu with Curried Potatoes, Carrots and Onions
- Grilled Tofu with Vegetable Pearl Couscous Salad
- Air-Fried Turmeric Herbed Tofu
Asian Recipes
Looking for other Asian recipes like this? Try these:
- Celebrate AAPI Heritage Month with These Top Asian-Inspired Recipes
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- How to Make Multigrain Rice | Purple Rice Recipe
- Lemongrass Marinated Grilled Chicken Spring Rolls
📖 Recipe
Bang Bang Tofu with Fried Brown Rice
Ingredients
For Tofu
- ½ 16- ounce firm tofu block pressed
- 1 teaspoon avocado oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon red pepper chili flakes
- 1 large egg beaten
- ½ cup Japanese-style panko
For Fried Rice
- 1 tablespoon avocado oil
- 1 small carrot finely chopped
- ⅓ cup peas frozen or fresh
- 1 scallion sliced thinly
- 2 garlic cloves minced or garlic pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg beaten
- 1 cup cooked brown sushi rice
- ½ teaspoon sesame seeds
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon toasted sesame oil
Steamed Broccoli
- 1 cup broccoli florets steamed
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon of low-sodium soy sauce
Bang Bang Sauce
- 2 teaspoons sriracha
- 2 tablespoons mayonnaise
- 1 teaspoon sesame seeds
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Garnish
- Pinch of sesame seeds
- Sliced scallions
- Sliced avocado optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: Stir-frying is a quick cooking method; please have all ingredients ready. And you can use a rice cooker for cooking the rice before starting the prep for this recipe on the same day, then cool the rice before stir-frying it. Or use leftover rice from the day before.
- Prep Tofu: Press tofu using a tofu press or between two plates with a heavy object on top to release excess liquid for at least 30 minutes. Dry it with a paper towel if you did not use a tofu press. The recipe only calls for half a block. You will half the block and cut that block into two slices. Then, cut each slice into six pieces. Please view the tutorial images for more assistance.
- Create Breading Station: In a small mixing bowl, add the avocado oil, garlic powder, onion powder, salt, black pepper, and chili flakes with one egg, and with a whisk, combine them. Place the egg mixture in a shallow dish and set aside.
- In another shallow dish with a lid or sealed plastic bag, place the bread crumbs.
- Bread Tofu: Coat the tofu and let it sit in the egg mixture for at least 1 minute. Then, place each tofu piece in the bread crumbs, close with a lid, and gently shake well enough to coat each piece.
- Set Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit with the cooker timer set to 8 minutes. I usually let the cooked tofu sit in the air fryer until I am ready to coat it in the sauce to keep it warm before plating.
- Cook Broccoli: Steam the cut broccoli florets for at least 2 to 3 minutes to your bite preference. Place the cooked broccoli into a medium mixing bowl, season with salt, black pepper, sesame oil, and soy sauce, toss well and keep it warm covered.
- Make Stir Fried Rice: Heat the wok or saute pan on medium-high heat. Add and heat the oil to the hot pan, and move the oil around to create a non-stick surface.
- Add the carrots, peas, and scallions. Stir and fry for about 30 seconds to lightly brown and partially cook.
- Add the garlic and combine well, stir-frying for another 30 seconds by occasionally stirring to prevent burning on high heat. Season with salt and pepper, and taste a vegetable to test the seasoning.
- Move the vegetable mixture to one side of the pan and add the beaten egg. Let the egg set and cook a thin layer, then scrap and chop the egg and mix it in with the vegetables.
- Then add the cooked rice, sesame seeds, soy sauce, and sesame oil, combine well, and heat the rice. Then, remove from the heat and set aside to plate up.
- Make Bang Bang Sauce: In a medium mixing bowl, combine the siracha, mayo, sesame seeds, sesame oil, brown sugar, salt, and black pepper, and whisk.
- Plate Up: Add the fried tofu chunks into the bang bang sauce and toss. Plate the tofu on ⅓ side of the plate, then pate the broccoli and the rice on the other third, as seen in the photo. Garnish by sprinkling the dish with sesame seeds and scallions.
- Suggestion: Sometimes, I would add a side of sliced avocado to complete the dish.
Video
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