Hoisin Tofu is crispy, caramelized, and coated in a sweet-savory homemade hoisin sauce for the ultimate easy weeknight dinner. This style of tofu is my go-to and is perfect to customize with your favorite veggies. Homemade vegan, gluten-free optional, hoisin sauce recipe included!
A 2-3x per week meal staple for me is pan-cooked tofu with some sort of sauce. Usually it's teriyaki sauce, but I've been wanting to switch it up, so I'm trying my usual cooking method with a bunch of different sauces. And of course, sharing all the details right here!
This Hoisin Tofu is delightful. It's a bit more savory and umami-tasting than teriyaki. But it still packs a punch of flavor.
Possibly my favorite part of this hoisin tofu (and all my pan-cooked tofu recipes) is that it's ready in less than 30 minutes. It's a recipe I truly cook on weeknights and love how quick it comes together.
Jump to:
What Is Hoisin Sauce?
Hoisin sauce is a thick sauce used in Chinese cooking.
Commercially, it's made with soybeans, garlic, vinegar, sweeteners and spices. It has a umami, savory, sweet flavor.
Traditional hoisin is used for glazing, stir-fries, dipping, or as a marinade.
This vegan version skips any animal-based ingredients (like fish sauce) while keeping that bold, authentic flavor. And it's super quick to make at home!
Why You'll Love This Hoisin Tofu
- Crispy & saucy - tofu gets perfectly browned before being coated in glossy hoisin sauce.
- Better than takeout - fresh, homemade hoisin adds depth you can't get from a bottle.
- Quick & easy - ready in about 30 minutes.
- Versatile - delicious with rice, noodles, or stir-fried veggies
Ingredient Notes & Substitutions
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Feel free to also use tempeh or seitan (my seitan chicken would be great here!)
- Olive Oil: optional for pan-cooking. A bit of oil helps brown the tofu before we add the sauce. But for oil-free, your non-stick pan will work perfectly
- Hoisin Sauce: see details below or grab a store bought sauce
Hoisin Sauce Ingredients
- Soy Sauce, Liquid Aminos, or Tamari: any of these three will work. For gluten-free, be sure to use tamari or liquid aminos.
- Peanut Butter or Tahini: tahini is more neutral and gives a classic flavor, while peanut butter will give a peanut flavor to the sauce. Pick your favorite!
- Maple Syrup: you can also use agave or date syrup
- Molasses: molasses adds a richer flavor. Feel free to use more maple syrup
- Rice Vinegar: rice vinegar has a softer flavor than many other vinegars and is common in most Asian sauces. If you need a sub, use apple cider vinegar.
- Garlic
- Sesame Seed Oil: sub tahini for oil free
- Gochujang: you can also add some cayenne or even hot sauce as a sub
- Chinese Five Spice: this is a spice made with anise, fennel, cinnamon, cloves, and black pepper. It's a little sweet, a little savory and adds a nice depth to the sauce. For a sub can use a pinch of each of those spices. Or omit.
- Cornstarch Slurry: a mix of cornstarch and water. This helps to thicken the sauce. You can use arrowroot powder as a sub for cornstarch
For a meal
- Rice
- Vegetables: I use frozen broccoli, sliced carrots, and sliced cucumbers
- Sesame Seeds
Step-By-Step Instructions
For the hoisin sauce
Step 1. Add all the ingredients except the cornstarch + water to a small saucepan over medium heat. Whisk together and bring to a simmer.
Step 2. Give the cornstarch slurry a quick stir, then whisk into the pan and simmer for 2 minutes. Let cool before using, to thicken.
For the hoisin tofu
Step 1. Slice the tofu into small cubes.
Step 2. Heat a large skillet over medium-high heat. Add the olive oil, if using. Add the tofu and cook for 3-5 minutes, stirring once or twice.
Step 3. Add the hoisin sauce in two batches. Pour on half the sauce, stir to coat, then cook 2-3 minutes, stirring once or twice. Add the second half of the sauce and cook again with the same method.
Step 4. Serve with rice and veggies, and more hoisin sauce as desired.
FAQ & Expert Tips
Yes! Toss in oil and bake at 400 for 30 minutes or air fry for 15, then toss in the hoisin sauce and bake again for 20 minutes or air fry for 10.
Store in an airtight container for up to a week. I like to reheat in the microwave, but for a crisp, feel free to pop in the air fryer for 5 minutes or pan-fry again in a splash of oil.
Feel free to use tempeh or seitan in place of tofu! The cooking method is the same.
Recipe Prayer
Thank you Lord for giving us healthy food to feed ourselves for dinner. Let us fuel our bodies so that we may do Your work. Amen.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Hoisin Tofu
Equipment
- Rice Cooker optional but recommended if you're making rice! A rice cooker is a game changer
Ingredients
- 1 16 Ounce Block Super Firm Tofu sliced into cubes (or use extra firm and pre-press as desired)
- 1 Teaspoon Extra Virgin Olive Oil optional
- ⅓ Cup Hoisin Sauce (recipe below or store bought) plus more for drizzling
Hoisin Sauce
- ¼ Cup Soy Sauce, Liquid Aminos, or Tamari
- 2 Tablespoons Peanut Butter or Tahini tahini is more neutral and gives a classic flavor, peanut butter will give a peanut flavor to the sauce
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Molasses or use more Maple Syrup
- 1 Tablespoon Rice Vinegar
- 2 Cloves Garlic minced
- 2 Teaspoons Sesame Seed Oil or sub tahini for oil free
- 1 Teaspoon Gochujang
- ¼ Teaspoon Chinese Five Spice optional
- 1 Teaspoon Cornstarch + 2 teaspoons water
For a meal
- 1.5 Cups Dry White Rice
- 2 Cups Broccoli Florets I use microwave broccoli!
- 2 Medium Carrots sliced
- 2 Baby Cucumbers sliced
- Sesame Seeds for garnish
Instructions
Hoisin Sauce
- Add all the ingredients except the cornstarch + water to a small saucepan over medium heat. Whisk together and bring to a simmer.
- Give the cornstarch slurry a quick stir, then whisk into the pan and simmer for 2 minutes. Let cool before using, to thicken.
Hoisin Tofu
- Slice the tofu into small cubes.
- Heat a large skillet over medium-high heat. Add the olive oil, if using. Add the tofu and cook for 3-5 minutes, stirring once or twice.
- Add the hoisin sauce in two batches. Pour on half the sauce, stir to coat, then cook 2-3 minutes, stirring once or twice. Add the second half of the sauce and cook again with the same method.
- Serve with rice and veggies, and more hoisin sauce as desired.
Video
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments