Start by removing excess moisture from the extra-firm tofu. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 5 minutes.

Once pressed, unwrap the tofu and cut it into 1-inch cubes.

Preheat your oven to 400ºF (200ºC). This high temperature is essential for achieving a crunchy exterior.

In a large mixing bowl, combine the cornstarch, panko breadcrumbs, and garlic powder. Toss the cubed tofu pieces gently in this mixture until they are evenly coated.

Spread the coated tofu cubes on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for about 40 minutes, flipping them halfway through.

While the tofu is baking, whisk together the vegan mayonnaise, sriracha, white sugar, and salt in a separate bowl. Adjust consistency with water if needed.

Once the tofu is perfectly baked, let it cool for a minute, then toss it in the Bang Bang sauce until each piece is coated.

Serve your crispy Bang Bang Tofu over rice, in a wrap, or alone as a flavorful appetizer.