Drain the extra-firm tofu and wrap it in clean towels. Press down gently with a heavy object for about 5 minutes to eliminate excess moisture.

Remove the tofu from the towels and slice it into roughly 32 cubes, each about 1-inch in size.

Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper.

In a mixing bowl, combine cornstarch, panko breadcrumbs, and garlic powder. Toss the tofu cubes until evenly coated.

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

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

When the tofu is baked, place the cubes in a large bowl. Drizzle the bang bang sauce over the hot tofu and toss gently until evenly coated.

Serve hot over rice or as a snack, garnished with red pepper flakes and sliced chives if desired.