Drain the excess water from the extra-firm tofu. Wrap it in a clean towel and gently press it for about 5 minutes.

Cut the pressed tofu into roughly 32 cubes, about 1-inch each.

Preheat your oven to 400ºF (200ºC).

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

Toss each tofu cube into the coating mixture until evenly coated on all sides.

Spread the coated tofu cubes in a single layer on a parchment-lined baking sheet and bake for about 40 minutes, turning halfway through.

In a separate bowl, combine vegan mayonnaise, sriracha, sugar, and salt. Mix until smooth and creamy.

Once the tofu is baked and crispy, transfer the cubes into the bowl with the Bang Bang sauce and toss gently.

Transfer the coated Bang Bang Tofu to a serving platter and garnish as desired.