Begin by wrapping the extra-firm tofu in a clean kitchen towel to absorb excess moisture. Place a heavy object, like a cast iron skillet, on top and let sit for about 5 minutes.

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

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

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

Toss the cubed tofu in the breadcrumb mixture, ensuring each piece is thoroughly coated.

Spread the coated tofu on the baking sheet and bake for about 40 minutes, flipping halfway.

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

Once baked, toss the crispy tofu cubes in the sauce until evenly coated.

Transfer the coated tofu to a serving plate, garnishing with red pepper flakes and chopped chives or scallions.