Begin by removing the extra-firm tofu from its packaging, draining it and pressing it between clean kitchen towels with a weight for 5 minutes.

Once pressed, slice the tofu into approximately 32 cubes, aiming for 1-inch pieces or smaller.

In a mixing bowl, combine cornstarch, panko breadcrumbs, and garlic powder, whisking them together until evenly distributed.

Add the cubed tofu to the coating mixture and gently toss until well-coated.

Preheat your oven to 400ºF (200ºC). Spread the coated tofu on a parchment-lined baking sheet in a single layer.

Bake for 40 minutes, flipping halfway through to achieve an even golden-brown crispness.

While the tofu is baking, prepare the Bang Bang sauce by mixing vegan mayonnaise, sriracha, sugar, and salt until smooth.

Once the tofu is baked, transfer it to the bowl with the Bang Bang sauce and gently mix until thoroughly coated.

Plate your Bang Bang Tofu and garnish with red pepper flakes and finely chopped chives.