Have you ever tried twice-cooked pork? It’s probably my favourite dish EVER – what’s not to love about thin slices of belly pork slathered in a spicy bean paste and fried? Unfortunately it’s not very vegan (or gluten-free). I decided this needed to be changed, and so I made this equally delicious but quicker, easier AND much healthier Twice-Cooked Tofu!
But before we get back to discussing this Twice-Cooked Tofu deliciousness, I need to apologise for my lack of posting for the last er…month! However, now that I’ve done my last ever exams and finished my university degree I’ll be back to posting new recipes regularly I promise!
Anyway, back to Twice-Cooked Tofu! If you’ve been following my blog for a while, you’ll know all about how much I enjoy making tofu more exciting, and nothing gives tofu more of a chance to shine than when it’s marinated in this 5-ingredient sauce that’s bursting with flavour before being twice-cooked to perfection.
I used this Cauldron Original Tofu, which is a hard, firm tofu that you can buy in most supermarkets.
All you need to do is toss together a few ingredients and let the tofu marinate in it for a few hours – although twice-cooked pork usually involves marinating the pork belly in a spicy yellow bean paste, I didn’t have any of this at home when I made this dish, so I just used miso (which is also fermented soybean paste) instead. It actually tasted very similar to the original and made it healthier too – win win!
I like to use this Clearspring Sweet White Miso which you can buy in most supermarkets/health stores.
Then all you have to do is fry the tofu in a small amount of oil, set it aside, fry some garlic and leeks in the same pan, then add the tofu again. So easy, so simple!
This dish is ideal for a quick weeknight dinner, and leftovers reheat well too.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- Few tablespoons vegetable or peanut oil, to fry
- 400g hard, firm tofu
- 2 leeks, finely sliced
- 2 cloves garlic, finely sliced
- 1 heaped tablespoon miso (ensure gluten-free if necessary)
- 2 tablespoons soy sauce (or tamari if gluten-free)
- Chilli oil or flakes, to taste
- 1 tablespoon agave syrup (or sugar)
- 2 tablespoons sherry (or Chinese wine)
- Pat tofu dry with a paper towel, before cutting into very thin rectangular-shaped slices
- In a large bowl, mix together the ingredients for the marinade
- Place the tofu in this bowl, making sure that every piece is covered in equal amounts of sauce – leave in fridge for a few hours
- Heat a generous glug of oil in a large frying pan and add tofu once hot
- Fry the tofu for about 5 minutes on each side – or until crispy, golden brown
- Once the tofu is done, transfer it to a bowl or plate for the time being
- Now cook the leeks and garlic in this same frying pan until soft and slightly caramelised
- Once these are done, you can either put the tofu back in the frying pan with them just to warm it up again, or just mix everything together in the bowl/plate and you’re ready to eat
- Best served with a steaming hot bowl of brown/white rice!