Copycat Bang Bang Tofu is a delicious vegetarian version of Bonefish Grill's Bang Bang Shrimp!
Drain the tofu: place a clean dish towel on a cutting board, folded in thirds. Place the tofu on top of the towel. Now, fold another clean dish towel into thirds, and place that on top of the tofu. Place something very heavy on top of the dish towel/tofu (I use a cast iron skillet), and let 'drain' for at least 20 minutes. The longer, the better.
Cut the tofu into bite size pieces and set aside.
Pour oil into a large stock pot (with tall sides)- it should be about ⅓-1/2 inch deep. Turn heat on medium/low.
Place the egg yolks in a large bowl. Slowly add the ice water and using a whisk, blend well. Add the flour and quickly stir to mix- it should still have clumps.** Turn heat up to medium/high under the pot.
Dip each tofu cube into the batter, and drop into very hot oil. Fry for about 2 minutes, flip and fry the other side; about 1 minute. Remove from the pan and place on paper towels to let some of the grease drain. Continue until tofu is all cooked. Do not overcrowd tofu while cooking.
In a bowl mix mayonnaise, Sriracha, rice vinegar, and sugar. Toss the mixture with the tofu; coat evenly. Scatter green onions over the top.
**Make this batter as soon as you are ready to start cooking - you don't want it sitting around.
recipe from DomesticSuperhero.com