I love making a batch of this tea-brined tofu and keeping it in the fridge. It lasts for up to two weeks, and the longer you let the tofu sit, the more flavorful it gets. You can dish it out to serve to guests as an appetizer to nibble on before a meal.

What’s in the brine?

If you’ve been cooking Chinese food for a while, you might be familiar with some of these spices. Part medicinal and part culinary, a few of them share uses in the West, like bay leaf and cloves, but others are less common, although readily available in any Chinese supermarket.

• Bay leaf (xiangye): provides an herbal, slightly floral note that’s more on the savory side
• Cloves (dingxiang) are rich, pungent and warming
• Fennel seeds (xiao huixiang) provide a sweet, licorice-like flavor
• Black cardamom (caoguo) is resinous with notes of citrus and eucalyptus
• Cassia bark (guipi) is basically cinnamon (it’s called Chinese cinnamon), although more assertive
• Star anise (bajiao) also has a strong black licorice flavor, although it isn’t related to either anise or fennel
• For the tea, you can use black tea (hongcha) or oolong tea (wulongcha). Black is stronger in color and flavor. (I only had oolong on hand, and I love the more delicate, subtle aroma!)

The rest of the brine is very simple, just soy sauce or tamari and rock sugar. Also salt.

What kind of tofu should I use?

I use dougan, which is a kind of pressed tofu that’s extra-firm, sold in the Asian supermarket. It’s chewy to the point of rubbery, and the resultant brined tofu reminds me of jerky. If you want a softer bite, use medium or firm tofu. I’ve also used store-bought fried tofu puffs, which absorb the brine like sponges.

Do I need to fry the tofu first?

Frying tofu is an efficient way to prepare the tofu for brining. It makes the surface sturdier and adds richness, and pulls out some of the water. The bubbly golden crust that develops also transforms the tofu’s surface, resulting in pleasantly chewy edges.

You can always skip the frying, but I recommend it for the best flavor and texture.

Storing and serving

The tofu can be stored up to two weeks in a container in the fridge. The longer you let it sit in the brine, the more flavor it takes on. Sweet-salty and heady with spices, stained dark with the color of the tea leaves, it’s a sophisticated yet simple little appetizer. I’m always fishing out a piece or two with my chopsticks to snack on, it’s hard to resist.

Here I serve the brined tofu chilled, with soft five-spice boiled peanuts. It’s a play on “Q” textures: tender and chewy.

📖 Recipe

Tea-Brined Pressed Tofu 茶香干

A crowd-pleasing little appetizer: chewy, flavor-potent cubes of pressed tofu (dougan) brined with Chinese herbs, spices, and oolong tea leaves. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 35
• Total Time: 1 day
• Yield: 4
• Category: Appetizers
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 14–16 ounces (450 grams, 1 pound) medium tofu, firm tofu, or plain white pressed tofu (dougan 豆干)*, or 8 ounces (120 grams) fried tofu puffs
• 1 cup vegetable oil, for frying

For the tea brine:

• ½ cup (120 grams) rock sugar, crushed into small pieces, or regular granulated sugar
• ½ cup + 2 tablespoons (150mL) tamari or soy sauce
• 1 bay leaf
• 1 star anise
• 2 teaspoon fennel seeds (xiaohuixiang)
• 1 black cardamom pod (caoguo)
• 1 tsp whole cloves (dingxiang)
• 3–4 heaping tablespoons loose-leaf oolong or black tea
• 2 teaspoons salt, plus more as needed

Instructions

1. Fry the tofu. Cut the tofu into 1-inch cubes. In a deep saucepan or wok, heat the oil until it reaches 350°F/177°C. Add about a third of the tofu to the oil and fry for 5 to 6 minutes until the edges take on a golden color. Remove with a slotted spoon or spider and transfer to paper towels to drain. Wait for the oil to return to the frying temperature, then repeat for the remaining tofu.
2. Prepare the brine. In a heavy-bottomed saucepan set over low heat, heat the rock sugar, stirring occasionally, until it starts to change color. Add 3 cups (720mL) water, the tamari or soy sauce, bay leaf, star anise, fennel seeds and cloves. Bring to a boil over medium high heat. Reduce the heat to a simmer, and add the tea leaves. Steep for about 5 minutes, then add the salt. Taste and adjust as needed— the brine should be very flavorful, and slightly saltier than how you would season a soup.
3. Add the fried tofu. Fold the tofu into the liquid (spices and tea still in the pot) and continue to cook at a gentle simmer for 30-45 minutes, stirring occasionally, until the tofu is visibly darkened in color. Try a cube— you should be able to taste the flavor of the brine, although it will continue to absorb over time.
4. Transfer to a container. Remove the pot from heat. Cool to room temperature, then spoon the tofu into a lidded container. Pour in enough of the brine to cover. Chill in the fridge overnight.
5. Serve. Using clean chopsticks, transfer the amount of tofu you wish to serve to a small dish. You can enjoy the tofu whole or cut each cube into slices to showcase the cross section.

Notes

• *The texture of the tofu will depend entirely on what type of tofu you use. I used pressed tofu, which is extra firm tofu that’s chewy and quite sturdy, like jerky.  For a more tender bite, fry medium tofu or firm tofu, which is more porous, or use pre-fried tofu puffs.

To press tofu, wrap tofu block in a clean kitchen towel or paper towel. Place something heavy on top (like a cutting board topped with a book) to allow the water-logged tofu to drain, for at least 10 minutes. Cut into rectangles or slabs. Heat 2 tablespoons of oil in a frying pan and fry the tofu pieces until golden brown on both sides.

Remove tofu from pan. Prep your other ingredients: we’re using scallion, garlic, and chilies, along with bell pepper and shiitake mushrooms. In a small bowl, whisk together soy sauces, stir-fry sauce, cooking wine, and sugar.

Heat remaining oil in the same pan and sauté your aromatics until fragrant, about 2 minutes. Add bell pepper and mushroom slices and stir-fry until softened, about 2 more minutes.

Give the stir-fry sauce a stir and pour it into the pan, along with the ¾ cup water. Bring to a boil, then add the previously fried tofu to the pan and reduce heat. Simmer for 5-6 minutes, until sauce is reduced and thickened. Taste and season with additional salt, if needed.

Garnish with chopped scallions and serve hot with rice. As a meal prep option, you can divide the tofu into 4-5 servings and make extra rice plus some veggies to put into tupperware containers for the week!

📖 Recipe

Easy Braised Tofu (家常豆腐)

★★★★★

5 from 2 reviews

Pan-fried tofu braised in a savory-spicy sauce with shiitake mushrooms– a simple home-style Chinese dish that’s divine served over rice.

• Author: Hannah
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 4
• Category: Main
• Method: Cook
• Cuisine: Chinese

Ingredients

• 1 14 oz block extra-firm tofu, pressed and cut into ½-inch thick slices
• 3 tbsp cooking oil
• 3 garlic cloves, minced
• 2 scallions, sliced thinly into 1-inch lengthwise strips
• 3 dried chilies, cut in half and de-seeded
• 4–5 fresh shiitake mushrooms, sliced thinly
• ¼ cup red bell pepper, sliced finely
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce*
• 1 ½ tbsp vegetarian stir-fry sauce*
• ½ tbsp Shaoxing wine (sub rice wine or dry sherry)
• 1 tbsp sugar
• ¾ cup water

Instructions

• Heat 2 tablespoons of oil in a frying pan and fry the tofu pieces until golden brown on both sides. Remove from pan.
• Heat remaining oil in the same pan and sauté minced garlic, scallion pieces, and chilies until fragrant, about 2 minutes. Add bell pepper and mushroom slices and stir-fry until softened, about 2 more minutes.
• In the meantime, whisk together soy sauces, stir-fry sauce, cooking wine, and sugar. Give it all a stir and pour the sauce into the pan, along with the ¾ cup water. Bring to a boil, then add the previously fried tofu to the pan and reduce heat. Simmer for 5-6 minutes, until sauce is reduced and thickened. Taste and season with additional salt, if needed. Garnish with chopped scallions and serve hot with rice.

Notes

• To press tofu, wrap tofu block in a clean kitchen towel or paper towel. Place something heavy on top (like a cutting board topped with a book) to allow the water-logged tofu to drain, for at least 10 minutes.
• My go-to cooking oils are avocado and grapeseed oil. Any vegetable oil or neutral-tasting oil that can withstand high heat is fine.
• *I use Lee Kum Lee vegetarian stir-fry sauce (Lee Kum Lee is the brand most recognized for their oyster sauce). You can use any vegetarian oyster sauce or mushroom stir-fry sauce. 
• Dark soy sauce is more aged and less salty, mostly used to add color to the dish; you can substitute it out for regular soy sauce if you can’t find it!
• If gluten-free, substitute gluten-free soy sauce or tamari.

Keywords: tofu, braised tofu, chinese

Napa cabbage and tofu are humble foods in northern China, but they represent ingredients that everyone had access to, even in the winter, when heads of cabbage were stockpiled in every family’s cellar and were often the only fresh produce available.  

In the summer, I like to eat napa cabbage raw: the sturdy, crisp and juicy stalks can be cut thin and dressed in a bright, zingy soy sauce and sesame oil vinaigrette for a Chinese salad. But in the winter, I want the solace of tender, soft napa cabbage in a hot stew or soup. Cooked long enough, the cabbage’s white, waxy stalks turn translucent, releasing their sweet and mild juices into the pot; the leaves becoming meltingly soft, barely offering resistance to each bite. Soupy napa cabbage is my favorite.

I love pairing napa cabbage with frozen tofu: the cabbage releases a lot of liquid, and the porous thawed tofu absorbs liquid greedily. This stew is inspired by a dongbei (northeast Chinese) dish — families will sit down around a piping hot, hearty tureen of napa cabbage cooked down with fat pork and glass noodles. Sometimes, it’s made with suancai, napa cabbage that’s fermented until sour, but I use fresh napa cabbage here for its sweeter, gentler flavor. It’s not traditional to add Sichuan chili bean paste, but I love its spicy flavor and rich, red color.

Ingredients

Napa cabbage. This is the base of the dish— you’ll need a pound and a half, about half a medium head of cabbage.

The aromatics are star anise (optional), dried red chiles, ginger, garlic, and scallions— bloomed in the hot oil first, they add spicy warmth and fragrance to the broth.

Glass noodles (fěn tiáo 粉条)— I like the Korean sweet potato glass noodles used for japchae. They lend filling bulk to the dish— they’re chewy, tender, and very satisfying to slurp up with the soup. I don’t recommend using bean thread— thicker vermicelli noodles work better in this recipe.

Frozen tofu (dòngdòufu 冻豆腐):    

Freezing tofu changes its cellular structure; as the water in the tofu freezes into ice crystals, they pierce the cell walls and leak out when defrosted, thereby removing much of the moisture in the curds. This leaves a marvelously porous tofu that absorbs flavors and sauces greedily.

You can buy frozen tofu in Asian supermarkets, or simply prepare it yourself by freezing the tofu solid, then letting it defrost in the refrigerator. You can toss in a pack of tofu and let it freeze whole overnight, and then defrost it slowly over the next day, but to quicken the process, I cut the tofu before freezing it. The smaller pieces will thaw a lot faster too.

You can also use tofu puffs or storebought fried tofu— they have chewy, golden skin and richer flavor.

Sichuan chili bean paste— thick, red paste with salty, pungent notes and slow-burning heat. Use yellow fermented soybean paste (huāngdòu jiàng 黄豆酱) or miso paste for a mild version.

Equipment needed

Since this is a stew, use a wok or heavy-bottomed, deep pot like a Dutch oven or a large clay pot (shā guō). I love using my Chinese clay pot to make this dish, which cooks down the cabbage with gentle, sustained heat and preserves the most flavor, but a wok works just fine too.

📖 Recipe

Stewed napa cabbage and tofu with vermicelli noodles 白菜炖冻豆腐

★★★★★

5 from 2 reviews

A Northern Chinese stew of napa cabbage with chewy, translucent glass noodles. Wedges of spongy tofu, soaking up all the salty, spicy broth. Vegan and gluten-free. 

• Author: Hannah
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 4 to 6
• Category: One-Pot Dishes
• Method: Stew 炖 (dun)
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 3 ounces (85 grams) sweet potato vermicelli noodles (also called glass noodles, the Korean kind used for japchae is great)
• 1 pound (450 grams) napa cabbage
• 14 to 16 ounces (390 to 420 grams) frozen medium or firm tofu, thawed
• 4 tablespoons vegetable oil
• ¼ ounce (1-inch thumb, 7 grams) ginger, sliced
• 4 scallions, white part cut into 1-inch pieces, green part thinly sliced and reserved for garnish
• 2 cloves garlic, thinly sliced
• 4 dried red chiles, snipped in half and seeds shaken out (optional)
• 1 star anise pod (optional)
• ½ teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegetarian oyster sauce
• 2 tablespoons Sichuan chili bean paste (dou ban jiang)
• 2 cups (480ml) vegetable stock 
• ½ teaspoon salt, plus more to taste

Instructions

1. Soak the glass noodles in a bowl of warm water for 15 minutes to soften.
2. While the noodles are soaking, peel off the outer leaves of the napa cabbage. Trim off the root end, and slice the remaining stems and leaves into roughly ¼-inch shreds. Cut the thawed tofu into ½-inch thick  triangles or 1-inch cubes.
3. In a wok, heat the oil over medium-high heat until shimmering. Add the ginger, scallions, garlic, dried chiles and star anise (if using), and stir-fry briskly until you can smell their fragrance, about 30 seconds. Add the sugar, soy sauce, vegetarian oyster sauce, and chili bean paste, and stir-fry until the chili bean paste has released its red oil.
4. Add the napa cabbage and briefly stir-fry until coated and softened.
5. Drop in the drained noodles and the tofu. Pour in the stock and cover.
6. Simmer for 10-15 minutes, until the napa cabbage is tender and the noodles are fully cooked but still retain a slight chewiness. Taste the broth and add salt if needed. Serve hot!

Notes

• For a mild version, replace the chili bean paste with yellow fermented soybean paste (huang dou jiang). 
• You can also use fried tofu puffs / store-bought fried tofu in place of the frozen tofu, or add both!

Suggested dishes for pairing:

Stir-Fried Bok Choy with Scallion Oil

📖 Recipe

Crispy nori-wrapped tofu with teriyaki glaze 照烧海苔豆腐

★★★★★

5 from 2 reviews

Crispy tofu fingers wrapped in roasted nori strips and tossed to coat in a sweet and savory teriyaki glaze. Serve over rice!

• Author: Hannah
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 4
• Category: Tofu
• Method: Stir-Fry
• Cuisine: Chinese-Japanese
• Diet: Vegan

Ingredients

• One 14 to 16 ounce block (390-450 grams) firm or extra-firm tofu
• 3 roasted nori sheets (the kind used for making sushi)
• ¼ cup (30 g) cornstarch, for coating
• About ¼ cup vegetable oil, for frying

For the sauce:

• 1 tablespoon finely grated ginger
• 1 garlic clove, finely minced (optional)
• 2 tablespoons mirin or Shaoxing wine
• 3 tablespoons soy sauce or tamari
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• ½ cup (120 mL) water
• Toasted sesame seeds, for garnish
• Finely chopped scallions, for garnish (optional)

Instructions

1. Drain the tofu and pat it dry with a towel. Cut the block lengthwise in half and then quarters, then cross-wise into rectangular fingers about 1-inch wide and ½ inch thick.
2. Cut the nori sheet into ½-inch strips. Beginning at one end, center the strip and wrap it tightly around the tofu. Place the tofu on a plate, end-side down— the strip will adhere to the tofu as it releases moisture. Repeat with the remaining tofu pieces.
3. Add the cornstarch to a plate or shallow bowl, and dredge each piece, tapping to shake off excess, so that all sides of the tofu are lightly coated in starch.
4. Heat the oil in a nonstick pan or seasoned skillet over medium-high heat. Place the tofu in a single layer  and fry, flipping once, until both sides are golden-brown, about 4 minutes each side. Transfer the fried tofu to a paper-towel lined plate. 
5. Heat the remaining oil in the same pan over medium-low heat, then add the ginger (and garlic, if using) and cook for 1 minute until fragrant. Add the mirin or Shaoxing wine, soy sauce or tamari, brown sugar, maple syrup, and sesame oil. Pour in the water and bring the mixture to a simmer.
6. Add the previously fried tofu and stir to combine, tossing until each piece is evenly coated in the liquid. Continue stir-frying until the sauce has reduced to a glaze and the color has darkened slightly. Stir in the toasted sesame seeds and scallions. Enjoy hot, over steamed rice. 

This dish was created one weekend when I invited a friend over for dinner. You know that feeling when you invite a (non-vegan) friend over and want to make them a meal that shows vegan food can be both delicious and satisfying, but also don’t have the time to make anything complicated?

Well, I had soba noodles and some veggies and tofu in the fridge, and made a sauce with tahini (tahini is always my go-to for a creamy sauce). The result was to die for. Chewy soba noodles with a creamy, tangy, garlicky sauce paired with perfectly pan-fried tofu, shiitake mushrooms and crisp, tender broccolini.

You got your protein, carbs, fats and veggies covered, it takes about 25 minutes to cook, minimal dishes to wash up later, and the dish plates up very nicely. My friend was wowed.

Ingredients you’ll need:

• Soba noodles. Most brands contain wheat, but others (see notes below) can be 100% buckwheat, if you’re gluten free.
• Firm tofu. We’ll be pan-frying it to add at the end when plating.
• Broccolini. You can also use broccoli, cauliflower, bok choy, or other hardy green vegetable.
• Shiitake mushrooms.
• Garlic and ginger, finely chopped.

For the sesame sauce:

• Tahini (try to find a middle eastern brand that sells the runny kind, not the bitter, clumpy kind)
• Warm water, to thin.
• Maple syrup, for a hint of sweetness.
• Tamari or soy sauce, for savory/salty.
• Rice vinegar. This is key for the lovely tangy acidity in the sauce.
• Toasted sesame oil. For extra sesame fragrance.
• Red pepper flakes. A touch of heat.

📖 Recipe

Sesame Soba Noodles with Pan-Seared Tofu and Broccolini

Simple soba noodles in a creamy and tangy sesame tahini dressing, with baby broccoli and shiitake mushrooms. Served with pan-seared tofu. Vegan and delicious.

• Author: Hannah
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 2
• Category: Noodles and Pasta

Ingredients

• 6 oz (170g, about 2 bundles) soba noodles*
• 8 oz (170g, about half a block) firm tofu, sliced
• 2 tbsp vegetable oil
• 8 oz (227g) broccolini or broccoli, cut thinly on a diagonal
• 3 –5 shiitake mushrooms (fresh is fine, soak in hot water if using dry)
• 3 cloves garlic, finely chopped
• 1 tbsp ginger, finely minced
• 1 tbsp tamari or soy sauce

For the sauce:

• ¼ cup (60g) tahini
• ⅓ cup warm water, more if needed
• 1 tbsp maple syrup
• 3 tbsp tamari or soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• ½ tsp red pepper flakes

Instructions

1. Cook the noodles. Boil a saucepan of water, and cook noodles according to package directions, then drain and set aside.
2. Prepare the sauce: whisk together all ingredients in a small bowl. Add warm water until it reaches a thin, pourable consistency.
3. Pan-fry the tofu. Heat a wok or large skillet with 2 tablespoon oil until shimmering. Add the slices of tofu in a single layer and cook without disturbing, for about 4 minutes, until the bottom develops a golden brown surface.  Flip and repeat on the other side. Remove from pan and set aside.
4. Stir-fry the vegetables. To the same pan, add finely chopped ginger and garlic and stir-fry until aromatic. Add the shiitake mushrooms and stir-fry until edges are slightly seared. Add the broccolini and soy sauce. Stir-fry on medium heat until broccolini is cooked through and softened, but still crisp. Remove everything from the pan.
5. Combine everything. Add the cooked noodles to the pan. Add the sauce and stir to coat, then return vegetables to the wok and mix thoroughly until combined.  Plate the noodles, adding several pieces of the pan-fried tofu on top, and serve immediately.

Notes

• If gluten-free, make sure that the soba noodles you are using are 100% buckwheat (most contain wheat— this is a brand that has completely buckwheat noodles).

Perfectly crispy and airy oven-baked tofu, tossed in a teriyaki glaze. Build a tofu rice bowl with veggies of your choice for a quick nourishing dinner. Vegan and gluten-free. 

Baked Teriyaki Tofu

[cooked-sharing]

• Makes a lot of teriyaki sauce; enough to cover tofu and have leftover to glaze veggies/serve with rice. If you just want to make the tofu I would halve the sauce ingredients!

the ingredients:

• firm tofu
• aromatics: scallion, garlic, dried chilies
• fermented black beans
• red bell pepper
• a sauce mixture of soy sauce (sub tamari for gluten-free), Shaoxing wine, ground white pepper, sugar, cornstarch, and water

The secret ingredient in this dish is fermented black beans (douchi). The dried wizened beans are pungent, funky, and deeply salty, little nuggets of umami that taste like soy sauce and fish sauce in solid form and add intense savoriness to this dish. You can find fermented black beans in any Asian grocery store (sold in 12-16oz packages) or online.

first step: prepare the tofu.

Press tofu to drain water, then pat dry and cut into ¼ inch thick slices. Heat a non-stick pan or wok over medium heat and add 2 tablespoons oil to coat the surface.

When oil is hot, add tofu in a single layer and fry until crisp and golden brown on both sides. Remove from pan. Repeat again for all remaining tofu slices.

next, prepare the sauce.

In a small bowl, whisk together the Shaoxing wine, soy sauce, white pepper, sugar, cornstarch, and water.

last step: stir-fry.

With the pan over medium heat, heat the remaining oil. Toss in minced garlic, chilies, white parts of scallion, and fermented black beans, sautéing until fragrant, about 30 seconds.

Add chopped red bell pepper and cook for another 2-3 minutes until tender. Add fried tofu and green parts of scallion; give the sauce a stir and pour it into the pan as well, tossing and stirring everything with a spatula until sauce is thickened and tofu is well coated. Taste and season with additional salt, if needed. Remove from heat and enjoy!

tips for making this recipe:

• Be sure to press out the moisture from the tofu before pan-frying (see notes below). You also want to add a generous layer of oil into the pan and heat it to a hot temperature before adding the tofu, to prevent sticking and to achieve a nice golden brown surface.
• You can substitute black bean garlic sauce in place of the dry fermented black beans. Note that the jarred sauces usually contain other ingredients so the black bean flavor won’t come through as strongly, but they will work in a pinch.
• I used red bell pepper but feel free to add any veggies you like, including broccoli, green bell pepper, sliced carrots, fresh bean sprouts, garlic chives, etc for a colorful stir-fry. (If you increase the amount of vegetables substantially I would double the soy sauce/add more white pepper and sugar, to taste.)

more tofu recipes:

• Easy Chinese Braised Tofu
• Baked Tofu Satay with Peanut Sauce
• Crispy Baked Teriyaki Tofu

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Pan-Fried Tofu with Black Bean Sauce (豆豉烧豆腐)

★★★★★

5 from 1 reviews

A savory, delicious Chinese dish with pan-fried tofu, soy sauce, fermented black beans, and aromatics like garlic and scallion. Vegan and gluten-free.

• Author: Hannah
• Prep Time: 12
• Cook Time: 8
• Total Time: 20 minutes
• Yield: 4
• Category: Main Dishes
• Method: Cook
• Cuisine: Chinese

Ingredients

• 1 14 oz block of firm tofu, pressed*
•  2-3 tablespoon cooking oil
•  3 scallions, cut into 2-inch pieces, white and green parts divided
•  3 garlic cloves, minced
•  3 dried red chilies, de-seeded
•  2 tablespoon dried fermented black beans, soaked briefly in water and drained*
•  1 large red bell pepper, cut into 1-inch pieces

Sauce:

•  1 tablespoon Shaoxing cooking wine
• 1 tbsp light soy sauce (sub tamari if gluten-free)
• ¼ tsp ground white pepper
• ¼ tsp sugar
• 1 tsp cornstarch
• 3 tbsp water
• ¼ tsp salt, or as needed

Instructions

1. Press tofu to drain water, then pat dry and cut into ¼ inch thick slices. Heat a non-stick pan or wok over medium heat and add 2 tablespoons oil to coat the surface. When oil is hot, add tofu in a single layer and fry until crisp and golden brown on both sides. Remove from pan. Repeat again for all remaining tofu slices.
2. In a small bowl, whisk together the Shaoxing wine, soy sauce, white pepper, sugar, cornstarch, and water.
3. With the pan over medium heat, heat the remaining oil. Toss in minced garlic, chilies, white parts of scallion, and fermented black beans, sautéing until fragrant, about 30 seconds. Add chopped red bell pepper and cook for another 2 minutes.
4. Add fried tofu and green parts of scallion; give the sauce a stir and pour it into the pan as well, tossing and stirring everything with a spatula until sauce is thickened and tofu is well coated. Taste and season with additional salt, if needed. Remove from heat and enjoy!

Notes

• *To press tofu, wrap tofu block in a clean kitchen towel or paper towel. Place something heavy on top (like a cutting board topped with a book) to allow the water-logged tofu to drain, for at least 10 minutes.
• *Chinese fermented soybeans (douchi) are sold in 12-16 oz packages for a few bucks each and can be stored indefinitely in the fridge. You can find them in pretty much any Asian grocery store or online.
• You can substitute black bean garlic sauce in place of the dry fermented black beans. Note that the jarred sauces usually contain other ingredients so the black bean flavor won’t come through as strongly, but they will work in a pinch.

In this version we’re going to substitute tempeh for the meat, but use the same traditional method to get that authentic flavor: marinating the tempeh and stir-frying it with dried chilies, tongue-tingling Sichuan peppercorn, lots of garlic and ginger, and toasted peanuts.

Tempeh is made from fermented soybeans— it has a slightly nutty flavor and a hearty texture. You’ll want to first steam or blanch the tempeh: bring a shallow layer of water in a pan to a boil, then add the entire block of tempeh for 1-2 minutes. This is optional, but it reduces the slight bitterness of the tempeh and allows it to soak up the marinade better.

The marinade is a mixture of soy sauce, cornstarch, sesame oil, and cooking wine. Cut up the cooked tempeh into cubes and toss until evenly coated.

Sichuan peppercorns and dried chilies can be found online or in any Asian grocery store. They’re not too hot, but provide the layers of flavor that make up this signature dish.

First, chop the white parts of the green onions into peanut-sized pieces, and reserve the green parts for garnish. Mince ginger and garlic, dice the red bell pepper, and whisk together the stir-fry sauce in a small bowl until the sugar is dissolved. You want everything to be prepped and ready on hand once you begin stir-frying, as that process happens very quickly.

Heat oil in a wok over medium heat. Add peanuts and toast until golden brown, stirring constantly for 1-2 minutes (make sure not to burn them). Remove from pan.

Heat another tablespoon of oil over high heat, then add dried chilies and peppercorns and stir until chilies are darkened.

Add ginger, garlic, spring onions, and stir-fry until fragrant. Quickly add tempeh cubes (with their remaining marinade) and stir, then add red bell pepper and cook for 1 minute, stirring constantly.

Finally, give the sauce a stir and add it to the wok, continuing to stir-fry until sauce thickens. Turn off heat, add in the toasted peanuts, and stir to make sure everything is incorporated.

Garnish with the reserved green parts of the scallion, and serve over jasmine rice.

I like serving the kung pao tempeh with a smacked cucumber salad and an additional vegetable dish, like steamed bok choy. You could also add vegetables directly into the wok (chopped broccoli, gai lan, sugar snap peas, etc.) and stir-fry them along with the tempeh and bell pepper.

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes and stories.

📖 Recipe

Vegan Kung Pao Tempeh

★★★★★

4.9 from 8 reviews

Stir-fried tempeh in a spicy and tangy sauce, with toasted peanuts, garlic, ginger, blistered dried chiles and numbing Sichuan peppercorns. A vegan take on the classic Chinese dish.

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Category: Main Dishes
• Method: Stir Fry
• Cuisine: Chinese

Ingredients

Tempeh

• 1 8 oz block tempeh
• 1 tsp soy sauce
• 1 tbsp Shaoxing cooking wine (optional)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Stir Fry Sauce

• 2 tsp soy sauce
• 1 tbsp sugar
• 1 tbsp Chinkiang vinegar (sub 1 ½ tsp balsamic + 1 ½ tsp rice vinegar)
• 1 tsp sesame oil
• ¾ tsp cornstarch
• 1 tsp water

Stir Fry Ingredients

• 2 tbsp cooking oil
• 2 tbsp dried red chilies (divided)
• 1 tsp Sichuan peppercorns
• 1 tbsp minced ginger
• 6 scallions, white parts only, cut to match size of peanuts
• half a red bell pepper, chopped into ½ inch dice
• ½ cup roasted peanuts
• green part of one scallion, sliced thinly for garnish

Instructions

1. Blanch tempeh in boiling water, or steam, for 1-2 minutes (this reduces bitterness and softens it to soak up more flavors, optional but highly recommended). Cut tempeh into small ½ inch cubes, then add to a bowl with the marinade ingredients and stir to coat. Set aside to marinate for 15 minutes. In the meantime, prepare the stir-fry sauce in a small bowl, stirring until sugar is dissolved.
2. Over medium heat, heat one tablespoon of oil in a wok until shimmering. Add half of the dried chilies and peppercorns and fry until chilies are darkened. Remove the blackened spices from wok, leaving only the oil. Add ginger and chopped green onions and fry for 30 seconds. Increase heat to high, then add tempeh cubes (with their remaining marinade) and the other half of the dried chilies, and cook until tempeh is heated through. Add red bell pepper. Give the stir-fry sauce a stir and pour it into the wok, then toss until tempeh is evenly coated. This process should be quick. 
3. Turn off heat, add in the toasted peanuts, and stir to make sure everything is incorporated. Add green onions for garnish, if desired. Plate and serve hot.

Notes

• You can use gluten-free tamari in place of the soy sauce. If you don’t have Shaoxing wine feel free to omit it, or substitute dry sherry.
• If allergic to peanuts, sub toasted cashews or toasted chopped almonds.

What is satay?

Satay is a dish of marinated pieces of meat skewered, barbecued, and served with a dipping sauce. It’s a popular Southeast Asian food, with roots in Indonesian, Malaysian, and Thai cuisine.

Traditionally made with chicken, this vegan version of Thai satay uses tofu that’s soaked in a marinade, threaded onto skewers and baked to a deep-golden crisp. Serve with a luscious, tangy peanut sauce.

The key to the texture is freezing the tofu beforehand.

This is a magical trick I discovered online a few weeks ago. When you freeze tofu, the ice crystals expand and push apart the protein network, creating craggy holes and transforming the tofu into a highly absorbent, spongy texture when thawed, perfect for soaking up the flavors of any sauce its marinated in. After baking or frying, the tofu takes on a chewy, resilient texture that’s firmer and “meatier” than fresh tofu.

How to Freeze Tofu:

Slice a 14-oz block of tofu vertically into ¾-inch thick slabs, and freeze on a plate overnight. Thaw tofu at room temperature (or run under hot water) to melt all the ice crystals, then gently squeeze to remove excess liquid.

To make the marinade, combine coconut milk, ginger, garlic, maple syrup, Thai curry paste, curry powder, and soy sauce in a large bowl. Add the tofu pieces and gently stir until they’re soaked through. Allow to marinate for at least 30 minutes.

You can grill the skewers over an open flame, but the no-fuss method is baking them in the oven at 400F for 30-35 minutes. After they’ve firmed up and browned, turn on the broiler for a few minutes at the end to get those crispy charred edges.

To make the peanut sauce, combine peanut butter, minced garlic, soy sauce, red curry paste, maple syrup, rice vinegar and lime juice, Sriracha, and sesame oil and whisk until smooth. This sauce is lip-smacking good; so delicious I could DRINK it.

Serve skewers drizzled with the sauce and garnished with chopped peanuts and cilantro.

Meal suggestion: plate with steamed rice and a veggie dish like steamed bok choy and green beans.

More Thai Recipes to Try:

• Coconut Chickpea Curry
• Thai Curry Noodles
• Drunken Noodles (Pad Kee Mao)

If you made these thai satay skewers or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest, Instagram and Facebook for all the deliciousness.

📖 Recipe

Baked Tofu Satay with Peanut Sauce

★★★★★

4.7 from 3 reviews

Flavor-packed vegan satay made with skewered tofu cubes that are frozen and then soaked in a marinade to achieve a meaty, chewy consistency. Baked to crispy perfection and served with a luscious Thai peanut sauce. Vegan and gluten-free.

• Author: Hannah
• Prep Time: 20
• Cook Time: 40
• Total Time: 1 hour
• Yield: 3 servings
• Category: Main
• Method: Bake
• Cuisine: Thai

Ingredients

Skewers & Marinade

• 1 14oz block extra-firm or firm tofu, frozen and thawed (see notes)
• ¼ cup full-fat coconut milk
• 3 cloves minced garlic
• 2 tsp grated ginger
• 1 tbsp Masaman curry paste*
• 1 tbsp curry powder
• 2 tbsp maple syrup
• 2 tbsp low-sodium soy sauce (sub tamari for gluten-free)
• 10 bamboo skewers, pre-soaked in water (to prevent burning)
• cilantro for garnish
• lime for garnish
• chopped peanuts for garnish

Peanut Sauce

• ¼ cup creamy peanut butter
• 2 tbsp warm water
• 1 tbsp Masaman curry paste
• 1 tbsp maple syrup or light brown sugar
• ½ tbsp soy sauce (use tamari for gluten-free)
• ½ tbsp rice vinegar
• 1 tbsp lime juice
• ½ tsp minced garlic
• ½ tsp sesame oil
• ½ tbsp Sriracha

Instructions

• To freeze tofu: slice tofu block vertically into 6-8 rectangles, about ¾-inch thick. Freeze on a plate overnight. Thaw at room temperature (or run under hot water) until ice crystals have melted, then gently squeeze to remove all liquid. Cut into smaller pieces.
• Combine marinade ingredients in a bowl, then add thawed tofu and gently stir until all pieces are coated. Let sit in the refrigerator for at least 30 minutes (the longer you let the tofu marinate the more flavorful it will be).
• Preheat oven to 400F. Tear marinated tofu into bite-sized pieces and thread onto the prepared bamboo skewers. Place on a parchment-lined baking sheet and bake for 30-35 minutes, flipping once halfway. At the end, turn on the broiler and cook for 4-5 minutes, allowing skewers to crisp and develop charred edges (keep a close eye so they don’t burn!). Remove from oven.
• Combine peanut sauce ingredients in a small bowl, stirring until smooth. Add additional water until sauce reaches desired consistency, and season with additional salt if needed. Serve satay drizzled with peanut sauce and chopped cilantro and peanuts for garnish.

Notes

• Prep time does not include freezing time.
• *I use Maesri Thai Masaman curry paste for authentic flavor (found in Asian grocery stores or online), but feel free to substitute any brand of red curry paste.
• You can store frozen tofu in the freezer for several months. It’s great to have on hand for soups and stir-fry dishes as well.