Have you ever tried twice-cooked pork? It’s a Chinese dish consisting of thin slices of belly pork slathered in a spicy bean paste and fried. Unfortunately it’s not very vegan. I decided this needed to be changed, and so I made this equally delicious but quicker, easier AND much healthier Twice-Cooked Tofu!
I have made it my mission to make 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. By the way, in order to successfully make this Twice-Cooked Tofu, you will need to use a firm tofu, not the soft silken kind.
This Twice-Cooked Tofu is so easy to make, which makes it ideal for a quick weeknight dinner. All you need to do is toss together a few ingredients to make a flavour-packed sauce with which to coat the tofu.
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! You can buy miso in most supermarkets, local health stores and Asian supermarkets.
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! Leftovers also reheat well.
Looking for more exciting tofu recipes? You might like my:
- Tofu Satay Skewers
- Tofu Pad Thai
- Tofu Satay Curry
- Tofu Karaage
- Japanese-Style Mapo Tofu
- Peanut Tofu Stir Fry
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Twice-Cooked Tofu is a vegan version of the Chinese dish twice-cooked pork. It's just as delicious and much healthier!
- 400 g (14oz) hard firm tofu
- 2 tablespoons oil (vegetable oil, rapeseed oil or coconut oil)
- 2 cloves of garlic, finely sliced
- 2 leeks, finely sliced
- 1 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 sub any other sweetener)
- 2 tablespoons sherry or Chinese wine (ensure vegan-friendly if necessary)
- 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. You can either cook it immediately at this stage, or cover it and leave in the fridge to marinate for up to 12 hours
Heat the oil in a large frying pan and add tofu once hot
Fry the tofu for about 5 minutes on each side, or until crispy and golden brown on both sides
- Once the tofu is done, transfer it to a bowl or plate for the time being
Now cook the garlic and leeks in this same frying pan until soft and slightly caramelised (add a little more oil if necessary)
- 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!
Leftovers keep well covered in the fridge for up to a couple of days. Just reheat in a frying pan
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