Learn how to make this vegan version of Char Siu 叉烧 or Chinese BBQ Pork. It’s meaty, with a sweet and rich in umami char siu sauce.
What is char siu?
Char siu is Chinese BBQ pork, marinated in a sweet umami sauce and roasted. Char siu is actually the Cantonese name, it’s also known as cha shao in Mandarin. You’ll find it in dishes like Char Siu Bao (Chinese BBQ Pork Buns) and Wantan Mee (Wonton Noodles).
We’re using thawed tofu as our pork in this recipe. It doesn’t exactly mimic the mouth-feel of pork, but it has a meaty texture and soaks up the char siu marinade like a sponge.
Tips to make char siu:
- Marinating: For maximum flavour, marinate the tofu in the fridge overnight. If you’re short on time, marinate it for at least one hour.
- Pan frying VS roasting: This vegan tofu version of char siu doesn’t need roasting in the oven! I’ve tried both methods, and you can’t really tell the difference. Pan-frying is also faster.
- Coating in cornstarch: The cornstarch helps to form a “skin” around the tofu, much like char siu.
Can I omit the fermented red bean curd?
The char siu sauce calls for fermented red bean curd (read more about this ingredient here). Fermented red bean curd has a unique salty sweet flavour, and also gives our char siu that beautiful red hue.
In Malaysia, you can find it in most supermarkets as well as mini marts such as 99 Speedmart.
If you can’t get this ingredient, you can substitute it with hoisin sauce, though I find that the flavour isn’t quite the same. As for colour, you can add red food colouring or make brown char siu instead.
You can serve this vegan char siu with rice or noodles, and other dishes of your choice.
More tofu recipes to try:
- Fried Tofu w/ Sweet Chili Peanut Sauce
- Vegan Kung Pao Tofu
- Vegan Pan Fried Tofu Dumplings
- Spicy Vegan Tofu Curry
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 Char Siu 叉烧 (Chinese BBQ Pork)
Ingredients
- 150 g traditional/firm tofu thawed
- ¼ cup cornstarch
Char siu sauce
- ½ tbsp soy sauce
- 1 tsp Chinese cooking wine
- 1 tsp fermented red bean curd*
- 1 tsp fermented red bean curd liquid
- 1 tsp liquid sweetener of your choice
- ½ tsp sesame oil
- ⅛ tsp white pepper
- 3 tbsp water
Instructions
- Gently press all the liquid out from the defrosted tofu. Slice the tofu into slabs.
- In a container or bowl, combine all the sauce ingredients. Add the tofu and marinade overnight in the fridge OR for at least one hour.
- Coat all sides of the tofu in cornstarch.
- With a non-stick pan over medium heat, pan-fry the tofu with some oil until each side is golden brown.
- Lower the heat and pour in the leftover marinade. Coat each side with the sauce so the tofu has a nice glaze.
- Once the sauce has reduced, remove tofu from the pan and let cool completely before slicing and serving.
Notes
I can’t wait to try this recipe. Must run to the Asian Market. Memories from my life living in New York City and frequenting Chinatown are filled with Char Sui Boa. I could not go there without bringing some home. My favorite meal/snack of all time. Thank you for sharing this recipe. As a vegan I longed for that umami flavor. Yippee!!
im so glad to hear that anita!! you’re most welcome, and i can’t wait for you to try it <3
I tried this and omggggg it turned out the same as your pic I’m so happy🥰🥰🥰
yay im glad you liked it!
Hi Kriss , the recipe looks great, may i ask is it must to freezee ande defrost the firm tofu?
Hi Fiona, freezing and thawing tofu creates air pockets and makes the tofu porous. It soaks up marinade a lot better, so I’d recommend it 🙂
I tried it but not sure where go wrong, my char siew was very soft. Taste just like tofu😔😔 i dint freeze and defrost due to time constrains but i did everythig elsez is it supposed soft like tofu and not chewy ?
Hi Fiona, defrosted tofu has a different texture than regular tofu. It’s chewier and soaks up the marinade almost like a sponge, so it’ll be tastier too. It works better than regular tofu 🙂