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Prep time
15 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
What are some dishes that come to mind when you think of Cantonese cuisine? I think of wok-tossed stir-fries, dim sum, and char siu. Char siu is a Cantonese phrase, also spelled as char siew, or cha shao in Mandarin, which translates to “fork roast.” It refers to a type of barbecued pork where the meat is marinated in a sweet, savory sauce until all the flavors meld. Then it’s roasted to perfection, creating that signature charred exterior. Today, I’m sharing an effortless vegetarian dish inspired by char siu. It involves less time than the original, but keeps all the same umami savoriness. First, the tofu is coated with a thick layer of cornstarch, then pan-fried until golden brown. This crispy crust is much needed for the char siu look and texture. After coating with a savory sauce, it’s ready to be served as is. Or you can add a bonus sweet sauce and pair it with fragrant rice.
—WoonHeng Chia
Ingredients
- Tofu
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⅓ cups
water
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1½ tablespoons
soy sauce
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1 tablespoon
vegan oyster sauce
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1 tablespoon
hoisin sauce
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1 tablespoon
maple syrup
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½ tablespoons
toasted sesame oil
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⅛ teaspoons
thick dark soy sauce (optional)
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1
pinch freshly ground white pepper
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1 pound
firm tofu, drained
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Kosher salt
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¼ cups
cornstarch
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Neutral oil (such as canola or grapeseed), for cooking
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Cooked rice (such as Jasmine or short-grain), for serving
- Sweet sauce (optional)
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1 tablespoon
light soy sauce
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2 teaspoons
toasted sesame oil
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1 teaspoon
granulated sugar or maple syrup
Directions
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Combine the water, soy sauce, oyster sauce, hoisin sauce, maple syrup, sesame oil, ground pepper, dark soy sauce (if using), and pepper in a bowl and whisk to combine.
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Pat the tofu dry. Cut it lengthwise into 3 slabs, then season with salt. Rub all over with the cornstarch, patting to adhere if needed (you might have a bit of excess).
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Heat a nonstick 10-inch skillet over medium heat. Add 1 to 2 tablespoons of oil, then tilt the skillet so the oil coats the bottom. Pan-fry the tofu until golden brown on all sides, 3 to 5 minutes per side, lowering the heat if needed along the way; don’t flip the tofu until a crust has formed.
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Add the sauce and simmer, basting and turning the tofu, until the sauce reduces to a nice, glossy glaze, 3 to 5 minutes.
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Remove the tofu from the pan and let cool.
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While the tofu is cooling, make the sweet sauce (if you’re including it) by mixing all the ingredients in a bowl. Or you can cook the sauce in the pan with the remaining oil for about 1 minute over low heat.
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Slice the tofu, then spoon the sweet sauce on top. Serve with rice, if you’d like.
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