Press Tofu: Drain the extra-firm tofu and wrap it in a clean kitchen towel. Place a heavy object on top to squeeze out moisture for about 5 minutes.

Cube Tofu: Unwrap the tofu and slice it into 1-inch cubes, aiming for about 32 pieces. Handle gently to maintain structure.

Prepare Oven & Coating: Preheat your oven to 400°F (200°C). In a bowl, combine cornstarch, panko breadcrumbs, and garlic powder.

Coat Tofu: Toss the cubed tofu in the panko mixture, ensuring each piece is evenly coated for maximum crunch.

Bake Tofu: Spread the tofu on a parchment-lined baking sheet and bake for 40 minutes, flipping halfway through.

Make Bang Bang Sauce: In a bowl, whisk together vegan mayonnaise, sriracha, white sugar, and salt. Adjust consistency with water if needed.

Combine: Toss the baked tofu with the Bang Bang sauce until every piece is well coated.

Serve: Serve warm, over rice or as an appetizer. Garnish with red pepper flakes and fresh chives.