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    Recipes » Recipes » Lunch & Dinner

    Twice-Cooked Tofu (Vegan + GF)

    Last updated - July 15, 2021; Published - May 27, 2016 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe

    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!

    Twice-Cooked Tofu (Vegan + GF)

    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.

    Twice-Cooked Tofu (Vegan + GF)

    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.

    Twice-Cooked Tofu (Vegan + GF)

    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.

    Twice-Cooked Tofu (Vegan + GF)

    Looking for more exciting tofu recipes? You might like my:

    • Tofu Satay Skewers
    • Tofu Pad Thai
    • Tofu Satay Curry
    • 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.

    Helpful tools to make this Twice-Cooked Tofu:

    glass mixing bowl

    Twice-Cooked Tofu (Vegan + GF)

    Twice-Cooked Tofu (Vegan + GF)

    This Twice-Cooked Tofu is a vegan version of the Chinese dish twice-cooked pork. It's just as delicious and much healthier!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Keyword: chinese tofu dish, twice-cooked tofu, vegan twice-cooked pork
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 176kcal
    Author: Rhian Williams

    Ingredients

    • 400 g (14oz) firm tofu
    • 2 tablespoons oil (vegetable oil, rapeseed oil or coconut oil)
    • 2 cloves of garlic, finely sliced
    • 2 leeks, finely sliced

    For the sauce:

    • 1 tablespoon miso (ensure gluten-free if necessary)
    • 2 tablespoons tamari (or soy sauce if not gluten-free)
    • Pinch cayenne chilli pepper, to taste
    • 1 tablespoon agave syrup (or sub any other sweetener)
    • 2 tablespoons sherry or Chinese wine (ensure vegan-friendly/gluten-free if necessary)

    Instructions

    • 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 
    Nutrition Facts
    Twice-Cooked Tofu (Vegan + GF)
    Amount Per Serving
    Calories 176
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Amelia

      April 29, 2018 at 7:36 pm

      5 stars
      Love this - really easy to make and so flavourful. My kids loved it too!

      Reply
      • Rhian Williams

        April 29, 2018 at 7:57 pm

        Thank you!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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