In a large bowl, whisk together the flax meal, water, and soy milk. Add the tofu pieces, tossing well to coat them completely in the mixture.
In another large bowl, mix together the panko, garlic powder, salt, and pepper. Take the tofu pieces out of the wet mixture, and put it into this dry mixture, tossing again. You want to coat it really, really well in this mixture, since it will be giving it its crunch!
Transfer the tofu to a lined baking sheet, spray the tofu with oil, and bake for 30-35 minutes, until they're nice and browned.
Make the vegan bang bang sauce while the tofu bakes
Mix together all of the sauce ingredients in a small bowl.
To serve
Serve the tofu over rice, topped with plenty of the sauce!
Video
Notes
It is very important that you press your tofu! Pressing gives it the texture you need to holdup to being tossed with the wet and dry ingredients.If agave nectar isn't your jam, that's ok! Use extra sweet chili sauce instead.If you can, store any leftover tofu separately from the sauce. Reheat the tofu in the oven or the air fryer, so it gets nice and crunchy again, then smother it in sauce! Leftover tofu will keep for three to five days. The sauce will keep for about a week.