Brown Girl Vegan

Category: Tofu Recipes

  • XO Sauce Tofu

    XO Sauce Tofu

    This saucey delicious fried silken tofu dish is adapted from the traditional non-vegan flavours originating from Hong Kong.

    XO sauce originates from Cantonese cuisine from Hong Kong – the sauce in itself is full of flavour, mainly due to the concentrated taste of the dried seafood ingredients – this includes dried scallops, fish and shrimp, which are cooked with other ingredients like onion, garlic & chillies.

    There is some spice to the sauce along with the rich taste of umami, including sweet, smoky, and salty flavours. This is a condiment you can use in many dishes including vegetables, noodles and fried rice. In this recipe, we will be making a VEGAN version of this XO Sauce and drenching it on some firm fried silken tofu.

    The name is actually a reference to XO (‘extra old’) French cognac – which is a super costly drink that elevates your social status in Hong Kong – and because the XO sauce contains unique, classy and high class ingredients it’s given this unique name.

    Ingredients You Need

    • silken tofu – a firm version of silken tofu that’s suitable for frying is perfect for this recipe: it may also be called pressed tofu. If this is not available, you can still use extra firm tofu!
    • vegan sambal or vegan shrimp paste – vegan sambal belacan (shrimp paste) would work amazingly in this recipe.
    • shitake mushrooms – shitake mushrooms add amazing texture to the sauce and a little more umami! (there can never be too much umami).
    • long green beans – chopped up nicely
    • condiments – dark soy sauce, vegan oyster sauce, vegan fish sauce to add more umaminess.
    • spices – gochugaru, chili flakes or chopped red chillies.

    The crispy tofu, vibrant beans, and an umami savoury sauce come together to create this iconic tofu dish you probably can’t get enough of.

    Print Recipe

    XO Sauce Tofu

    This saucey delicious fried silken tofu dish is adapted from the traditional non-vegan flavours originating from Hong Kong.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: Chinese, Hong Kong
    Keyword: tofu, tofu recipes
    Servings: 2

    Ingredients

    • 300 g firm silken tofu
    • oil for frying
    • 5 shitake mushrooms
    • Few green beans
    • 2 tsp vegan sambal belacan or vegan sambal paste
    • 1 tsp coconut sugar
    • 3 tbsp sesame oil
    • 1 tbsp vegan oyster sauce
    • 2 tsp dark soy sauce
    • 1 tbsp vegan fish sauce
    • 2 tsp gochugaru or chili flakes
    • 1/2 cup water
    • 1 tsp corn starch +1/4 cup water

    Instructions

    • Drain the silken tofu and pat it dry with paper towels. Cut the tofu into 1.5-inch cubes.
    • Chop mushrooms and green beans finely.
    • Add the tofu cubes into hot oil and fry until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet on a paper towel to absorb excess oil and set aside.
    • You can also air fry them for about 10-15 minutes until crispy.
    • In a skillet, add sesame oil and sambal paste. Sauté for about 30 seconds until fragrant and add diced mushrooms.
    • Add condiments – dark soy sauce, vegan oyster sauce, vegan fish sauce, gochugaru and coconut sugar. Mix well.
    • Add a splash of water and simmer for a few minutes. Add green beans and let it cook on heat for 3 minutes.
    • Once that's done, add corn starch slurry and wait for the mixture to thicken, stirring continuously.
    • Serve the XO sauce over the fried tofu and serve with white rice.
  • Buffalo Tofu Bites with Jalapeno Ranch Dip

    Buffalo Tofu Bites with Jalapeno Ranch Dip

    A game snack staple, these tofu bites tossed in a hot buffalo sauce don’t skip on flavour – especially when dipped in a creamy, spicy & refreshing vegan ranch dip.

    Buffalo wings, the iconic spicy, tangy, and delicious snack is a staple in American cuisine – most often enjoyed when watching games or having a family get together. A little history snack: Buffalo wings originated in Buffalo, New York, in 1964 at the Anchor Bar by Teressa Bellissimo who was also the co-owner of the bar.

    She apparently needed a quick and tasty snack for her son and his friends so she used chicken wings, which were typically thrown away or used for stock. They were then fried and tossed in a homemade hot sauce.

    This is indeed an amazing idea to make them with tofu as well – to make the bites more chewy and addictive, we can freeze the tofu and thaw them for the spring-iest texture.

    Ingredients You Need

    • extra firm tofu – freeze and thaw it in the microwave about 2 minutes. Squeeze out excess water with a paper towel and cut them into cubes.
    • oat milk mixture – add apple cider vinegar to oat milk to create vegan buttermilk.
    • panko breadcrumbs – to add the breaded layer.
    • corn starch + mixed with spices – to make the tofu crispy.
    • sauce – a good mix of buffalo hot sauce – I use Frank’s RedHot, but any vinegar-based hot sauce can work – vegan butter, cayenne pepper and a pinch of coconut sugar.
    • silken tofu – for a rich, creamy sauce.
    • herbs – jalapenos and spring onions make an amazing combo for a spicy and flavourful dip.
    • nutritional yeast – to add some cheesiness.
    Print Recipe

    Buffalo Tofu Bites with Jalapeno Ranch Dip

    A game snack staple, these tofu bites tossed in a hot buffalo sauce don't skip on flavour – especially when dipped in a creamy, spicy & refreshing vegan ranch dip.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Appetizer
    Cuisine: American, Fusion
    Keyword: snack, tofu, tofu recipes
    Servings: 2

    Ingredients

    Buffalo Tofu Bites

    • 250g extra firm tofu (1 block)
    • olive oil for frying
    • 1/4 cup corn starch
    • 1/4 tsp cayenne pepper
    • 1/2 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 cup oat milk
    • 1 tsp apple cider vinegar
    • 1/2 cup panko breadcrumbs
    • 1 tbsp vegan butter
    • 1/4 cup hot sauce
    • 1/4 tsp cayenne pepper
    • 1 tsp coconut sugar

    Jalapeno Ranch Dip

    • 150 g silken tofu
    • 1 jalapeno
    • bunch spring onions
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp salt
    • 2 tbsp nutritional yeast
    • 1 tsp vinegar

    Instructions

    • Freeze and thaw it in the microwave about 2 minutes. Squeeze out excess water with a paper towel and cut them into cubes.
    • Add apple cider vinegar to milk and let it sit for 5 minutes. Mix corn starch with spices.
    • Coat the cubes in corn starch, followed by vegan buttermilk and then lastly, the panko breadcrumbs.
    • Heat up oil in a pan and fry them until golden brown.
    • Melt the butter in a saucepan over medium heat. Once melted, add the hot sauce and stir until well combined.
    • Add the tofu bites in the sauce and toss them until evenly coated.
    • For the ranch dip, add all the ingredients to a blender and blend until smooth.
    • Serve the wings hot with celery sticks, carrot sticks, and the jalapeno ranch dip.
  • Vietnamese Tomato Tofu

    Vietnamese Tomato Tofu

    This easy, saucey tofu dish topped with scallions is savoury, tangy and perfect when paired with hot rice! It’s naturally high in protein, gluten free and plant based.

    Vietnamese tomato tofu, also known as “Đậu Sốt Cà Chua” in Vietnamese, is a flavourful and comforting dish that combines tofu with a rich tomato sauce infused with soy sauce.

    This is one of the easiest tofu recipes I’ve ever made and surprised that I’ve never come across it in mainstream Vietnamese cuisine even back when I was not vegan. This ought to be served in restaurants!

    But even if they aren’t, they’re so simple to whip up at home in just under 30 minutes. The process is even more quick if you’ve already pan fried your tofu.

    What Ingredients Do I Need?

    • extra firm tofu – this is the best type of tofu for this dish so it doesn’t break apart. I get my tofu fresh from the market or you can use packaged or pre-fried tofu as well.
    • tomatoes – the more red the tomatoes, the brighter the colour of the dish will be! These red tomatoes have the right balance of acidity and sweetness.
    • shallot and scallions – to add flavour to the dish.
    • seasoning – tomato paste, light soy sauce, vegan fish sauce
    • sweetener – to balance the acidity. I always use coconut sugar as the refined sugar free option!

    Gluten Free Substitutions

    Ensure vegan fish sauce is gluten free. Use tamari or gluten free soy sauce in place of regular soy sauce.

    Allium Free Substitutions

    Instead of shallots and spring onions, substitute with chopped cilantro.

    Print Recipe

    Vietnamese Tomato Tofu

    This easy, saucey tofu dish topped with scallions is savoury, tangy and perfect when paired with hot rice! It's naturally high in protein, gluten free and plant based.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Vietnamese
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 1 block extra firm tofu 250 – 300g
    • 5 medium tomatoes 10 small tomatoes
    • 1 shallot
    • 2-3 stalks spring onions
    • 1 tbsp tomato paste
    • 1 tsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1 tsp salt
    • 1 tsp coconut sugar
    • 1/3 cup water
    • olive oil for frying

    Instructions

    • Cut tofu into squares. Pan fry tofu in olive oil until crispy.
    • Heat oil in a large skillet or wok over medium heat or use the remaining oil from frying tofu.
    • Add the sliced shallots and and white part of scallions to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
    • Add the diced tomatoes to the skillet and cook until they start to break down and release their juices, about 5 minutes.
    • Stir in the tomato paste, light soy sauce, vegan fish sauce, sugar, salt, and black pepper, mixing well to combine.
    • Add the cubed tofu to the skillet, gently stirring to coat the tofu with the tomato mixture.
    • Pour in the water, then reduce the heat to low and simmer for about 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
    • Taste and adjust seasoning if needed, adding more salt, sugar, or soy sauce according to your preference.
    • Once the sauce has reached your desired consistency, remove the skillet from heat.
    • Serve the Vietnamese tomato tofu hot, garnished with chopped green onions with hot fluffy rice. Enjoy!

    Notes

    You can customise this dish by adding other ingredients like bell peppers, mushrooms, or even tempeh to suit your taste preferences. 
  • Taiwanese Popcorn Tofu

    Taiwanese Popcorn Tofu

    This bite-sized street snack is crispy, addictive, dusted with spices and tossed with crisp basil leaves – it’s so popular in Taiwan for a reason!

    Taiwanese fried chicken, also known as “Taiwanese popcorn chicken” or “salt and pepper chicken” emerged in Taiwan recently and quickly became a popular street food and night market staple!

    The dish typically consists of bite-sized pieces of chicken (in this recipe, tofu), often marinated in a mixture of soy sauce, shaoxing wine and various spices, then coated in a flour mixture before being deep-fried until crispy. It’s often served with a dusting of seasoning, such as salt, pepper, or a blend of spices, adding a savoury and aromatic flavour.

    In this recipe, we use frozen and thawed tofu to get a springy texture. This dish is entirely vegan and gluten free as we’ll be using tapioca starch to fry off the bites.

    What Ingredients Do I Need?

    • extra firm tofu – freeze the tofu overnight and thaw in microwave for about 2 minutes. Squeeze out and drain excess water to get a springy texture.
    • light soy sauce and shaoxing wine – to marinate the tofu
    • 5-spice powder – a blend of spices like star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds
    • white pepper – has a more milder and smoother flavour compared to black pepper
    • corn starch
    • tapioca starch
    • thai basil leaves
    • seasoning – 5-spice powder, white pepper, salt and paprika
    Print Recipe

    Taiwanese Popcorn Tofu

    This bite-sized street snack is crispy, addictive, dusted with spices and tossed with crisp basil leaves – it's so popular in Taiwan for a reason!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Fusion, Taiwanese
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 1 block extra firm tofu 200-250g
    • 3 tbsp light soy sauce
    • 2 tbsp shaoxing wine
    • 2 tsp five spice powder
    • 1/4 tsp white pepper
    • 2 tbsp corn starch
    • 3/4 cup tapioca starch
    • 1.5 cups thai basil leaves

    Seasoning

    • 1/2 tsp five spice
    • 1/2 tsp white pepper
    • 1/2 tsp salt
    • 1/2 tsp paprika

    Instructions

    • In a bowl, combine soy sauce, Shaoxing wine, five-spice powder, white pepper, salt and corn starch. Add the tofu pieces to the marinade and mix until well coated.
    • Cover and refrigerate for at least 20 minutes, or up to 4 hours – overnight for best flavour.
    • In a shallow dish or bowl, add tapioca starch. Heat oil in a pan.
    • Remove the marinated tofu from the refrigerator. Dredge each piece of chicken in the flour mixture until evenly coated, shaking off any excess flour.
    • Carefully lower the pieces into the hot oil, in batches, to avoid overcrowding the fryer. Fry for 5-6 minutes, or until golden brown and cooked through, stirring occasionally for even cooking.
    • Toss in basil leaves and fry until crisp.
    • Once cooked, use a slotted spoon or spider strainer to remove the tofu from the oil and transfer to a paper towel-lined plate to drain excess oil.
    • While still hot, mix together ground spices and sprinkle that over the fried tofu. Add fried basil leaves for extra flavour.
    • Serve the Taiwanese popcorn tofu hot as a snack or appetizer.
  • Creamy Lemon Orzo with Tofu Salmon

    Creamy Lemon Orzo with Tofu Salmon

    This dreamy creamy lemon orzo pasta paired with a crispy pan-fried tofu salmon is a delicious vegan and dairy free dinner idea!

    This creamy lemon orzo is one of my go-to meals when I’m cooking dinner for a group of friends. Picture a tangy and velvety sauce infused with lemon zest and juice with a citrusy flavor that cuts through the richness of the creamy base. Paired with orzo and pan-fried tofu salmon, the entire meal is perfection.

    Orzo is traditionally made from semolina flour, which gives it a slightly chewy texture when cooked. Orzo is incredibly versatile and can be used in a variety of dishes, from soups and salads to pilafs and casseroles. This dish is somewhat like a risotto since the texture mimics rice.

    It cooks relatively quickly and absorbs flavours well, making it perfect this creamy lemon orzo, where it can soak up the delicious sauce while still maintaining its own unique texture. When paired with the crispy tofu salmon, the umaminess is unreal!

    What Ingredients Do I Need?

    Creamy Lemon Orzo

    • orzo – you definitely need orzo but you can also use risotto rice instead. Cooking time might vary depending.
    • extra virgin olive oil – I use this as a oil base for everything due to the availability of healthy fats
    • lemon – to get lemon juice and lemon zest
    • dried and fresh herbs – for a balances of earthiness and herb-infused flavours
    • capers
    • coconut milk – to add richness and creaminess
    • aromatics & seasoning – minced garlic, vegetable stock cube

    Tofu Salmon

    • extra firm tofu – this gives the best texture for salmon
    • small beetroot – to give the ‘salmon’ its pink colour
    • miso paste – for umami and saltiness
    • nori sheet – for umaminess and fishy flavour
    • lemon juice and rice vinegar – to add acidity
    • capers
    • mushroom seasoning
    Print Recipe

    Creamy Lemon Orzo with Tofu Salmon

    This dreamy creamy lemon orzo pasta paired with a crispy pan-fried tofu salmon is a delicious vegan and dairy free dinner idea!
    Prep Time1 hour
    Cook Time30 minutes
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    Creamy Lemon Orzo

    • 1 cup orzo
    • 2 cups water
    • 2 tbsp olive oil
    • 1 tbsp lemon juice
    • 1 tsp lemon zest
    • 1 cube vegetable stock
    • 2 tsp dried herbs
    • 200 ml coconut milk
    • 1 tsp capers
    • 1 tbsp fresh dill
    • 1 tbsp fresh parsley
    • salt
    • black pepper
    • 1.5 cups spinach

    Tofu Salmon

    • 1 block tofu (250g tofu)
    • 1 small beetroot
    • 1 tbsp low sodium miso
    • 2 sheets nori
    • 1 tbsp lemon juice
    • 1 tsp rice vinegar
    • 1 tsp capers
    • 1/2 tbsp mushroom seasoning
    • 1 cup water
    • rice paper

    Garish

    • lemon slices
    • dill

    Instructions

    • Blend these ingredients in a high speed blender: beet, miso, 1 sheet nori, lemon juice, vinegar, capers, mushroom seasoning and water.
    • Slice the block of tofu into 2 and cut them into the shape of salmon by scoring them diagonally.
    • Place the tofu in the marinade and marinate for a few hours to overnight.
    • In a large skillet or saucepan, add olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
    • Add 1 cup of water, veggie cube and bring to a simmer. Let it cook for about 3 minutes to allow the flavours to meld together.
    • Reduce the heat to low and add lemon zest, lemon juice and dried herbs Season with salt and pepper to taste.
    • Add in orzo and slowly stir in intervals until orzo is almost cooked for about 15 minutes. Add in remaining water slowly when required.
    • Stir in the coconut milk, capers, fresh herbs. Lastly, stir in some spinach. Keep aside.
    • Line the tofu with nori sheet on the bottom followed by rice paper. Pan fry the tofu on all sides until crispy.
    • Serve tofu salmon immediately with lemon orzo, lemon slices and fresh herbs.
  • Spicy Popcorn Tofu

    Spicy Popcorn Tofu

    These tofu bites fried to perfection and tossed in a asian-style spicy sichuan seasoning is the perfect go-to snack for any day.

    Prepare your taste buds for an explosion of heat and flavor with this Spicy Popcorn Tofu. This bite-sized delight packs a punch with its crispy exterior and a bold combination of asian-style spices that will leave you craving for more. It’s simple and cleared out in just a few minutes by my family because it made such an addictive snack!

    Whether you’re hosting a party or looking for a bold snack to elevate your movie night, this crispy and spicy tofu snack has to be on the menu. You can also easily use these in wraps, salads as well as a meat substitute in dishes.

    Enjoy the perfect balance of crunch and spice in every bite by deep frying the tofu to perfection and tossing them in spices in just under 30 minutes.

    What Do I Need?

    • extra firm tofu – freeze the tofu and thaw it the microwave for 2 minutes. Squeeze out excess water and you have the perfect texture to make popcorn tofu!
    • all-purpose flour – you can substitute this with gluten free flour.
    • corn starch – to make the tofu crispy!
    • spices – five spice powder, garlic powder, onion powder, gochugaru (or red chili flakes)
    • neutral oil for frying
    • seasoning – dried red chillies, sichuan pepper, deep fried curry leaves and roasted peanuts

    For gluten free substitutions, swap plain flour for gluten free flour.

    For alliums free substitutions, swap out onion & garlic powders for hing.

    Print Recipe

    Spicy Popcorn Tofu

    These tofu bites fried to perfection and tossed in a asian-style spicy sichuan seasoning is the perfect go-to snack for any day.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Asian, Fusion
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 250 g extra firm tofu
    • 1/2 cup plain flour
    • 1/2 cup water add more if the batter is too thick
    • 1 tbsp corn starch
    • 1 tsp 5-spice powder
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp gochugaru more for more spicy
    • 1 tsp salt
    • 1/4 tsp white pepper
    • neutral oil for frying

    Seasoning

    • 4-5 dried red chillies
    • 2 sprigs curry leaves
    • 1 tsp sichuan pepper
    • 2 tbsp peanuts

    Instructions

    • In a bowl, mix all-purpose flour, cornstarch, 5-spice, onion powder, garlic powder, gochugaru (or red chili flakes), salt and black pepper.
    • Cut the frozen and thawed tofu into squares. Heat vegetable oil in a deep fryer or a heavy-bottomed pan.
    • Fry the coated tofu pieces in batches until they turn golden brown and crispy, about 3-4 minutes per batch.
    • Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
    • In the remaining oil, fry curry leaves (beware of splattering!) until crispy. Repeat with dried red chillies and peanuts.
    • Add sichuan pepper, curry leaves, red chillies and peanuts to the popcorn tofu. Add more salt to taste and give them a toss.
    • Serve hot and enjoy!
  • Sambal Mushroom, Broccoli & Tofu Stirfry

    Sambal Mushroom, Broccoli & Tofu Stirfry

    This easy flavourful sambal stir fry can be prepared in under 30 minutes and is perfect for quick weeknight dinners.

    Sambal is a very popular flavour in Asian cuisines – specifically Malaysia, Indonesia and Singapore. I’ve been having many variations of sambal in Singapore where I grew up. I do have to warn you that it can be super spicy but it’s also very delicious alongside rice. It’s traditionally made aromatics and dried shrimp paste but we’ll be making a simple vegan version today without compromising on flavour!

    This spicy sambal vegetable stirfry is made with an easy homemade sambal paste will leave you feeling hot but satisfied. The perfect side or sharing dish with rice or if you want to fuse or jazz things up, you can also add them to wraps, sandwiches or serve them over noodles. Another creative idea is to use the sambal paste and seasoning to make sambal fried rice instead!

    What You Need for This Recipe

    • extra firm tofu – I use fresh tofu from my market and it’s not the most firm but this recipe is not substituting tofu for ‘chicken’ so we’re good!
    • vegetables – I love using mushrooms and broccoli together as they are a nice combo to cook with for varying texture, crunch and taste
    • onions and garlic – for my alliums free peeps, sorry – this recipe has to have onions and garlic but I’m working on an alliums-free version as we speak
    • chillies – the type of chillies you use is very important – the recommended ones are dried red chillies (bedigai chillies) for best colour and flavour. I also added chopped red chili in here for added heat and colour
    • lemongrass – to add aroma and make the paste more fragrant
    • coconut sugar – to balance out the spices
    • soy sauce – for umaminess and flavour
    • salt to taste
    Print Recipe

    Sambal Mushroom, Broccoli & Tofu Stirfry

    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Malaysian, Singaporean
    Keyword: sambal, stirfry, vegetables
    Servings: 4

    Ingredients

    Sambal Paste

    • 2 dried red chillies
    • 1 lemongrass stalk
    • 1 tsp fresh grated ginger
    • 1 garlic clove
    • 2 shallots

    Vegetables

    • 200 g king oyster mushrooms
    • 6 broccolini
    • 200 g extra firm tofu
    • 1 red chili deseeded
    • 1 tbsp sesame oil
    • 1 tbsp gluten free light soy sauce
    • 1 tbsp dark soy sauce sub with gluten free light soy sauce
    • 1 tsp maple syrup
    • salt

    Garnish

    • 1 red chili
    • toasted sesame seeds

    Instructions

    • Slice tofu into squares and pan fry them in olive oil until crispy.
    • Blend together ingredients for sambal paste. Chop up red chillies finely.
    • Add sesame oil to a pan and saute red chillies.
    • Add back in sambal paste and fry off until fragrant.
    • Add a splash of water to prevent burning, mushrooms and cook until mushrooms release all water.
    • Add in soy sauces, salt, maple syrup. Mix well.
    • Add in broccolini and cover the lid for a minute or two. Add in pan-fried tofu.
    • Add a splash of water and cook ingredients in the sauce if the stir fry is too dry.
    • Garnish with red chillies and sesame seeds. Enjoy!
  • Lemongrass Peanut Tofu

    Lemongrass Peanut Tofu

    This tofu recipe is easy, versatile and infused with flavours from lemongrass, crushed peanuts and chillies, made in just 20 minutes!

    This Vietnamese-inspired lemongrass peanut tofu recipe is one of my go-to when I’m craving a protein-packed side dish with rice for a easy and quick meal under just 30 minutes. It’s packed with flavour with just a few ingredients and is very versatile to be paired with almost anything!

    The first time I tried this dish was a vegan Vietnamese restaurant I stumbled upon in San Francisco but it was made with deep fried soft tofu (crispy on the outside and soft on the inside). The flavours were truly amazing.

    Ingredients You Need

    • extra firm tofu – this is the easiest tofu to work with as it doesn’t break apart easily. Be sure to drain excess water and pan fry them in a good amount of olive oil to make it crispy (yes you can get it crispy without using corn starch if you fry them long enough!)
    • lemongrass – finely chop up the lemongrass stalks (visible purple inner layers). You can use the rest of the lemongrass to make tea or add them in broths!
    • red chili – I like to use big red chili peppers so the heat is not insane but it still gives a beautiful colour for the peanut-ty sauce slash topping
    • peanuts – you can chop them finely but to save time I just pulsed them a few times in the blender until the texture became coarse
    • seasoning – soy sauces, rice wine vinegar, vegan fish sauce (optional – substitute with more light soy sauce)

    Gluten free substitutions: Omit dark soy sauce. Substitute light soy sauce with gluten free version, coconut aminos or tamari. Ensure vegan fish sauce is gluten free too.

    Allium free substitutions: Forego scallions, otherwise this recipe is 100% allium free!

    Print Recipe

    Lemongrass Peanut Tofu

    This tofu recipe is easy, versatile and infused with flavours from lemongrass, crushed peanuts and chillies, made in under 30 minutes.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Fusion, Vietnamese
    Keyword: tofu, tofu recipes
    Servings: 2

    Ingredients

    • 300 g extra firm tofu
    • 2 stalks lemongrass
    • 2.5 tbsp peanuts
    • 1/2 red chili or 1 whole if you prefer more heat!
    • 1 tbsp sesame oil
    • 1 tbsp light soy sauce
    • 1 tbsp vegan fish sauce
    • 1/2 tbsp dark soy sauce
    • 1/2 cup hot water

    Garnish

    • scallions
    • chili oil or sate sauce

    Instructions

    • Press tofu and drain any excess water. Slice tofu into rectangles and pan fry them until crispy.
    • Chop lemongrass stalks and chili finely.
    • Pulse peanuts 3-4 times until have a coarse texture and are not ground.
    • To a pan, add sesame oil and saute lemongrass and chili for a few minutes.
    • Add soy sauce, vegan fish sauce, dark soy sauce and cook for a few more minutes. Add ground peanuts, roast for a minute and add hot water.
    • Let the sauce cook and thicken. Add back in your tofu slices and coat them with the sauce.
    • Serve on a plate and top tofu with lemongrass peanut sauce. Garnish with scallions, chili oil and serve!
  • Korean Tofu & Mushroom Bulgogi

    Korean Tofu & Mushroom Bulgogi

    This vegan version of korean-style bulgogi is made with pan fried tofu and shimeji mushrooms coated in a spicy, slightly sweet and tangy bulgogi sauce.

    I grew up appreciating many different types of cuisines and cultures, thanks to the prevalence of hawker centres all around Singapore. Hawker centres sell different cuisines of food at different stalls: there are Japanese, Korean, Malay, Noodles, Cai Fan (Chinese Mixed Vegetables), Indian stalls and many more. It’s definitely becoming more modernised now too with more fusion shops emerging every few months.

    One dish I would regularly find and eat at Korean stalls was their chicken hotplate bulgogi. It’s served hot, sizzling and with rice and kimchi. It’s very delicious and addictive! And also an accessible and affordable option in the Singapore food scene.

    This is a super easy Korean BBQ tofu and mushroom recipe for anyone and everyone – the ingredients are all mixed together in one bowl and transferred to a claypot to cook there. You can serve this with rice, noodles or even in lettuce wraps.

    This recipe requires no marination as the flavours are strong and can coat the tofu and mushrooms nicely. I like to pan fry or air fry my tofu before adding it to the sauce for better flavour and texture.

    Ingredients You Need

    • extra firm tofu – pan frying the tofu in olive oil gives it an extra crisp and makes it more firm
    • mushrooms – you can use any type of mushrooms but I love how the sauce coats shimeji brown mushrooms
    • bulgogi marinade – grated pear (you can substitute with apple), soy sauce, coconut sugar, garlic and ginger, gochujang, sesame oil
    • aromatics – scallions (both white and green parts)
    • optional – vegan kimchi and gochugaru

    Gluten free substitutions:

    • Use gluten free soy sauce, tamari or coconut aminos.
    • Omit gochujang – use gluten free and vegan kimchi instead.

    Allium free substitutions (no onion, no garlic):

    • Omit gochujang and use vegan & allium free kimchi instead. You can also choose not to add both.
    • Omit garlic and add a pinch of hing.
    • Instead of stalks of scallions, use thinly sliced fennel or celery.
    Print Recipe

    Korean Tofu & Mushroom Bulgogi

    This vegan version of korean-style bulgogi is made with pan fried tofu and shimeji mushrooms coated in a spicy, slightly sweet and tangy marinade.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: korean recipes, tofu recipes
    Servings: 2

    Ingredients

    • 250 g extra firm tofu 1 block
    • 1.5 cups shimeji mushrooms
    • 1/4 cup grated pear (1/2 pear)
    • 1 tbsp coconut sugar
    • 2 tbsp light soy sauce
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1/2 tbsp gochujang
    • 1/2 cup vegan kimchi optional
    • 2 tbsp sesame oil
    • 2 tsp gochugaru optional, for more spice
    • 2 stalks spring onions
    • toasted sesame seeds
    • rice or lettuce wraps

    Instructions

    • Slice tofu into strips. Grate 1/2 a pear. Pan fry tofu in olive oil until it gets crispy.
    • To a bowl, add all the ingredients for your marinade: grated pear, coconut sugar, soy sauce, garlic, ginger, gochujang, kimchi, sesame oil, gochugaru and white part of scallions (you can trim them).
    • Transfer to a claypot or a pot and cook for 5-8 minutes until the mushrooms are fully cooked and the dish is sizzling.
    • Add in pan fried tofu and mix well.
    • Garnish with scallions (green part) and toasted sesame seeds. Serve with rice!
  • Teriyaki Tofu Rice Bowl

    Teriyaki Tofu Rice Bowl

    This healthy, plant-based rice bowl is made with teriyaki tofu, edamame, cucumbers, topped with spring onions and drizzled with sriracha mayo.

    Teriyaki Tofu Rice Bowl made in under 20 minutes!

    Having lived in a really hot and humid country all year round, these refreshing rice bowls are one way to keep me sane. Fresh, crunchy vegetables are a must and when paired with a warm bowl of rice and this teriyaki tofu as a protein, flavour and nutrition are guaranteed.

    This summer bowl has pan fried tofu coated in a quick teriyaki marinade, cooling chopped cucumbers, crunchy edamame, topped with spring onions and toasted sesame seeds. It’s generously then drizzled with sriracha mayo. The flavours just come together so well, it’s delicious and doesn’t make you feel bloated or sluggish.

    Making the teriyaki tofu is so simple – cut them into cube, coat them in a quick teriyaki sauce and pan fry them. Then toss in the remaining marinade and serve over a bed of rice and vegetables.

    Ingredients You Need

    • Base – rice or other grain free alternatives like quinoa or cous cous.
    • Protein – extra firm tofu coated in a teriyaki. You can check out my Vegan Ginger Sesame Tofu Poke Bowl or Mango Tofu and Rice Bowl if you want to switch up your the flavours of your tofu.
    • Sauce – light and dark soy sauces, maple syrup and rice wine vinegar.
    • Toppings – edamame, cucumber, sushi ginger, spring onions and toasted sesame seeds

    You can also keep this recipe grain free by substituting the rice with fluffy quinoa. This recipe is also entirely gluten free if you substitute the soy sauces for gluten free ones!

    Allium free substitution: simply avoid adding the spring onions!

    Print Recipe

    Teriyaki Tofu Rice Bowl

    This healthy, plant-based rice bowl is made with teriyaki tofu, edamame, cucumbers, topped with spring onions and drizzled with sriracha mayo.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion, Japanese
    Keyword: rice bowl, sushi
    Servings: 2

    Ingredients

    Teriyaki Tofu

    • 1 block extra firm tofu 300g
    • 1 tbsp light soy sauce
    • 1/2 tbsp rice wine vinegar
    • 1 tsp maple syrup
    • 1/2 tbsp dark soy sauce
    • 1 tbsp corn starch

    Rice Bowl

    • 2 cups rice
    • 1/2 cup edamame
    • 1 small cucumber
    • sushi ginger
    • spring onions
    • toasted sesame seeds
    • sriracha mayo

    Instructions

    • Cut tofu into cubes. Add all ingredients to a tupperware, close the lid and give it a good shake until fully coated.
    • Spray some oil on a pan and pan fry the tofu until crisp (leave the sauce behind). Then, drizzle the marinade and mix well – you should get a stick texture.
    • Serve tofu on a bed of rice, with edamame, sliced cucumbers, toasted sesame seeds, spring onions and sushi ginger.
    • Drizzle sriracha mayo on top and serve!