Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
- 1/2 cup cornstarch (or arrowroot powder for a gluten-free option)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 3 tablespoons vegetable oil (or avocado oil for a healthier option)
- 1 head butter lettuce or iceberg lettuce, leaves separated and washed
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped (optional but recommended)
- 1/2 cup shredded carrots (for added crunch and color)
- 1/3 cup mayonnaise (use vegan mayo if preferred)
- 2 tablespoons sweet chili sauce (check for gluten-free if needed)
- 1 teaspoon sriracha (adjust based on heat preference)
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon honey or agave syrup (optional, for balance)
If you don’t have sweet chili sauce on hand, you can substitute with a mix of honey, red pepper flakes, and a splash of soy sauce. And if tofu isn’t your go-to, crispy tempeh or even lightly fried mushrooms make lovely alternatives.
Instructions
- Press the tofu for at least 20 minutes to remove excess moisture. This step is key to achieving that perfect crispy texture. I usually wrap mine in a clean kitchen towel and set a heavy skillet on top while I prep the other ingredients.
- Cut the pressed tofu into 1-inch cubes. In a large bowl, toss the tofu pieces with cornstarch, garlic powder, smoked paprika, salt, and pepper until each piece is evenly coated.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer, cooking them for about 3-4 minutes on each side or until golden brown and crispy. Don’t overcrowd the pan; cook in batches if needed.
- While the tofu cooks, prepare the bang bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar (or lime juice), and honey (or agave). Taste and adjust the heat or sweetness to your liking. This sauce is where the magic happens—so don’t be shy about tweaking it!
- Once the tofu is crispy, transfer it to a paper towel-lined plate to drain any excess oil. Then, gently toss the tofu cubes in the bang bang sauce until well coated.
- To assemble, spoon the saucy tofu into individual lettuce leaves. Top each cup with shredded carrots, sliced green onions, and chopped cilantro for freshness and crunch.
- Serve immediately and watch how quickly these disappear! I love to see my kids’ faces light up when they dig into these—proof that good food really is a universal language.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International