The Ultimate Vegan Seitan Char Siu (Chinese BBQ Pork)

vegan seitan char siu

This vegan seitan char siu looks and tastes as close to Chinese BBQ pork as it can get. Meaty, savoury, sweet and easy to make.

I have a tofu char siu recipe on the blog and it’s really delicious, but I wanted to try out a seitan version. So I combined that together with my vegan beef seitan and started experimenting.

Vital wheat gluten was (and still is) something I had trouble figuring out, but I think I learned a lot while testing this recipe.

vegan seitan char siu (chinese bbq pork)

The seitan recipe testing process

There are multiple ways of making seitan, and I tested a couple different methods to find the perfect one for this char siu recipe. I’m no expert, but I’m recounting my experimentation here for those who want to understand how gluten works.

  1. steam + marinate + broil/pan-fry: First, I tried treating the seitan the same way you would with meat. That means making a basic steamed seitan with no seasonings, then marinating it overnight so that it could absorb all that flavour. The next day, I let the seitan come to room temperature before adding more sugar to the leftover marinade and reducing it to a thick glaze. I tried two methods of charring: pan-fried on the stove and broiling in the oven. I preferred the pan-fried version since the seitan is already cooked anyway, turning on the oven for just a few minutes was a bit of a pain. However, I found that the marinade didn’t really penetrate through the seitan, so it was flavourful on the outside and not so much on the inside. The result was unsatisfactory, especially since it was also a really long process with many steps.
  2. marinate + roast + broil: Then I tried treating the seitan the same way you would with meat. I marinated the raw dough overnight, roasted it first covered with foil, then uncovered so as to get a nice char. Again, not totally satisfied with how it came out.
  3. adding flour to the seitan: For most batches, the texture also wasn’t that accurate so I tried incorporating all-purpose flour into the seitan in hopes of a softer texture, but it produced a seitan that was chewy and… well, dough-like. Scrap that.

Then it hit me. Why don’t I just add the seasonings straight into the seitan? That would ensure flavour all-throughout, and totally eliminate the need for marinating. I steamed the seitan, then glazed it on the stove. When I tasted it immediately, it was still slightly sponge-like and soft. I was about to accept the fact that I couldn’t get any closer to the real thing LOL but when my family had the leftovers later that day, the seitan had developed a firmer denser texture, much like pork!

In conclusion, here’s what I ended up with – season seitan + steam + pan-fry + rest + slice up and serve.

And so now I proudly present to you: Vegan Seitan Char Siu. Ready in an hour, no marinating needed, everything done on the stove and (pretty much) fool-proof.

vegan seitan char siu (chinese bbq pork)

Additional notes

  • I use fermented red bean curd liquid to colour my char siu, but you can omit it.
  • Taucu is a Chinese fermented bean curd paste, similar to miso, but packs more of a savoury punch. If using miso, add more soy sauce or a bit of MSG.
  • Aluminum foil prevents the seitan from expanding too much and becoming spongey. You can also use parchment paper secured with string.

Use vegan seitan char siu in these dishes:

If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!

vegan seitan char siu

Vegan Seitan Char Siu (Chinese BBQ Pork)

Kristin Tan
This vegan seitan char siu looks and tastes as close to Chinese BBQ pork as it can get. Meaty, savoury, sweet and easy to make.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine Asian, Chinese
Servings 3

Ingredients
  

  • 90 g vital wheat gluten
  • 50 g soft tofu
  • ½ tsp baking powder

Seasonings

  • ½ tbsp soy sauce
  • 1 tsp taucu (Chinese fermented bean curd)
  • ½ tsp liquid sweetener
  • ¼ tsp five spice powder
  • water

Glaze

  • 1 tsp neutral oil
  • ½ tsp liquid sweetener
  • 1 tsp fermented red bean curd liquid optional*

Instructions
 

  • Prepare your steamer. In a measuring cup, combine all the seasonings and enough water to make ¼ cup of liquid.
  • In a medium bowl, combine vital wheat gluten, baking powder, soft tofu and seasoning liquid. Incorporate everything together with your hands and knead for 3-4 minutes.
  • Slice the dough into 3 equal logs and wrap in parchment paper secured with kitchen twine OR aluminum foil. This prevents the seitan from expanding too much and becoming spongey. Steam for 25 minutes then let cool slightly.
  • In a small pan, heat up the glaze. Once it bubbles, add the seitan and cook on each side until slightly charred.
  • Transfer to a clean chopping board and let rest for 15 minutes before slicing and serving.

Notes

  • I use fermented red bean curd liquid to colour my char siu, but you can omit it.
  • Taucu is a Chinese fermented bean curd paste, similar to miso, but packs more of a savoury punch. If using miso, add more soy sauce or a bit of MSG.
  • Aluminum foil prevents the seitan from expanding too much and becoming spongey. You can also use parchment paper secured with string.
  • The char siu settles into a dense, meatier texture while resting, so don’t rush it. It’s worth the wait!
Keyword seitan, soft tofu, vegan meat
Tried this recipe?Let us know how it was!

2 thoughts on “The Ultimate Vegan Seitan Char Siu (Chinese BBQ Pork)”

  1. 5 stars
    Another very creative take on a non vegan dish and looks appetizing! hehe can’t wait to try…here to show some support and love on your website :))

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