Begin by draining the extra-firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top to press it for 5 minutes.

Once pressed, carefully cut the tofu into approximately 32 cubes, each about 1-inch in size.

While you prepare the coating for the tofu, preheat your oven to 400ºF (204ºC).

In a large mixing bowl, combine cornstarch, panko breadcrumbs, and garlic powder.

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

While the tofu is baking, whip up the bang bang sauce by combining vegan mayonnaise, sriracha, sugar, and salt in a mixing bowl.

Once your Bang Bang Tofu has finished baking, remove it from the oven and place the crispy tofu cubes in a clean bowl. Pour the prepared sauce over the tofu and toss gently.

Serve your Bang Bang Tofu immediately over rice or on its own. Garnish with red pepper flakes and chopped chives or scallions.