Sweet, salty, and tangy, this Hoisin Tofu is the ultimate easy tofu recipe. Serve it over rice with your favorite veggie (or however you like). You will love this recipe!
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Hey Internet, you know how I feel about tofu (I love it and so does my partner!). And speaking of my partner, he's absolutely obsessed with hoisin sauce. It's salty, tangy, and sweet. But he asked me one day: can we make bottled hoisin sauce better?
I think we definitely did that with this hoisin tofu recipe! If you want amazing sticky tofu in like 25 minutes or less, then you need this delicious tofu recipe.
I am no stranger to tofu recipes, as it's my all-time favorite plant-based protein. In fact we have a whole compilation of tofu recipes if you're a tofu lover too (or if you're trying to become one!). This list features some of my favorite recipes, like vegan honey garlic tofu, tofu poke bowl, salt and pepper tofu, vegan orange chicken, panko tofu, sticky tofu, and more.
But let's get back to today's recipe for hoisin tofu. I promise, it's really easy and you're going to love it, even if you are not a big fan of tofu.
First, we dredge a cubed block of tofu in a dry mixture and air fry it or bake it until lightly golden brown. Then we take that crispy tofu and we sauce it up with our improved hoisin sauce and serve it over fluffy jasmine rice (white rice or brown rice, your choice!).
We topped ours with sesame seeds and green onions. You don't have to add a veggie, but we really love to serve our tofu bowl with broccoli or baby bok choy for a complete meal!
I'm definitely not claiming this is an authentic recipe. It's a vegan Asian cuisine inspired dish. Specifically, spicy hoisin sauce is popular in Chinese cuisine (Cantonese). This dish is actually not spicy, but if you like spicy food you can definitely make it spicy easily, like with some chili garlic sauce or crushed red pepper flakes.
Why You'll Love This Hoisin Tofu Recipe
- Sticky and Flavorful: The (only slightly) modified hoisin sauce mixture tastes sweet, tangy, salty, and a little garlicky (which we love, but you can skip the garlic if you prefer). In only a couple of minutes, this sauce becomes thick, like syrup, making it the perfect sauce to toss our cooked tofu in.
- Quick and Easy: Toss the tofu in a few dry ingredients and air fry it, pan fry it, or bake it until lightly golden brown. Then just throw the sauce in a pan to heat it up and toss the cooked tofu with it, that's it! Ready in less than a half hour and perfect if you need more weeknight dinners!
- Perfect for Picky Eaters: Even the pickiest eater will love the sweet and savory flavor and chewy texture of this hoisin tofu. This kind of sauce is sticky and delicious which many eaters enjoy.
Ingredients
Grab these simple ingredients the next you’re at the supermarket. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutritional information (to the best of my ability; please consult your physician or healthcare professional if you have specific dietary needs). I gave substitutions for some of the main ingredients, so most people can still make this recipe!
- 1 Pound Block Super Firm Tofu: I’m talking about the kind in the vacuum-sealed plastic, not a plastic tub of water. I can usually find it in my local supermarket, other large supermarkets, Trader Joe’s, Whole Foods, or an Asian market.
- 1 Teaspoon Each Granulated Onion and Garlic: For flavor on the tofu itself.
- 3 Tablespoons Nutritional Yeast: I know it sounds a little weird but nutritional yeast is super savory and toasty here—and no, it does not make the tofu taste cheesy.
- 3 Tablespoons Cornstarch: This helps the breading adhere to the tofu.
- 3 Tablespoons Hoisin Sauce: The main flavor of our hoisin tofu, so buy a brand of hoisin sauce you enjoy. If you are gluten-free, make sure your brand of hoisin sauce is gluten-free as some of them may not be.
- 3 Tablespoons Reduced Sodium Soy Sauce: During repeated testing of this recipe, I found that using just hoisin sauce was too intense of a flavor, so "diluting" it with a little low sodium soy sauce really helps.
- 3 Cloves of Minced Garlic: I love the addition of garlic in the sauce.
- ¼ Cup Water + 1 Tablespoon Cornstarch: The cornstarch slurry will help thicken the sauce.
- Optional Garnishes: We like to garnish our hoisin tofu with green onions (spring onions / scallions) and sesame seeds.
Substitutions
- Super Firm Tofu: If you only have a block of extra firm tofu or just firm tofu (that comes in water), you can still make my hoisin tofu. See the Expert Tips section below for a quick rundown on how to press tofu.
- Granulated Onion and Garlic: If you don't want to use these, you can skip it.
- Nutritional Yeast: If you hate the stuff, replace it with plain old breadcrumbs (use gluten-free if needed) or just use a little more cornstarch.
- 3 Tablespoons Cornstarch: Arrowroot powder or potato starch can also be used. If you want to leave it out the recipe will still work, it might just be slightly less crispy.
- 3 Tablespoons Hoisin Sauce: Using hoisin sauce is sort of the point of this recipe, but you could also use teriyaki sauce or a stir-fry sauce, a dash of rice vinegar, and maybe a smidgen of peanut butter (everything to taste). Use a little brown sugar or maple syrup to sweeten if needed. You could add a little miso (fermented soybean paste) if needed too.
- 3 Tablespoons Reduced Sodium Soy Sauce: You can use gluten-free tamari if you are GF. Coconut aminos or liquid aminos will work fine too.
- 3 Cloves of Minced Garlic: If working with jarred garlic, use 3 teaspoons of it. If you only have granulated garlic, use about ¾ teaspoon, or more to taste.
- ¼ Cup Water + 1 Tablespoon Cornstarch: The cornstarch slurry will help thicken the sauce.
- Optional Garnishes: Garnish with whatever you like! To add a bit of heat, you could add crushed red pepper flakes or a little chili oil.
- Other ingredients: If you'd like, you're welcome to add a little sesame oil, but I found this wasn't necessary for making a super tasty sauce. If you want to make extra of the sauce and use it as a quick marinade for the tofu, you're definitely welcome to do that as well. Some recipes will have you add a splash of lime juice but I tried that and I prefer the savory flavors of the sauce without it.
How to Make Hoisin Tofu
Below I show you three different ways to make the tofu (steps 5 - 7). Pick the one that works best for you!
- Prep the oven if baking: If making your crispy tofu in the oven, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) now and line a baking sheet with a silicone baking mat (I find this makes for crispier tofu) or parchment paper. If using the air fryer, just make sure it’s clean!
- Make the coating: In a large bowl (or you can do this in a large zippered food storage bag), mix the granulated onion and garlic, nutritional yeast, and 3 tablespoons of cornstarch together.
- Prep the tofu: Drain the excess liquid from the package of super firm tofu (if it's only firm, you may need to press it) and blot with a clean kitchen towel. Cut into your preferred shape. I find the best way to cut tofu for this recipe is in 1-inch cubes (or just bite-sized cubes; you don't have to measure). Slices of tofu tend to break apart when it comes time to toss them with the sauce.
- Bread the tofu: While the cubes of tofu are still damp (if it's not, you can moisten it with just a little water, or a spray of oil if you prefer), add it to the bowl or bag. If using a bowl, gently toss the tofu around with a spatula until it is well coated. If your bowl has a lid, you could place the lid on it and just shake it well. If you are using a zippered food storage bag, simply close up the bag and toss it around until the tofu is well coated.
- Air Fryer Method: Add breaded tofu cubes to your air fryer in a single layer. Set it at 375 degrees Fahrenheit (or 190 degrees Celsius) for 14-15 minutes and shake the basket halfway through. Check the crispness. If you desire the tofu to be more of a crispy texture , cook for longer or you can give it a misting of avocado (or other) oil if you like and then cook it for a few more minutes. 15 minutes usually works perfectly for me.
- Oven Method: Place coated tofu pieces on your lined baking tray. Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 15-20 minutes. Flip the tofu, rotate the pan, and cook for another 10-15 minutes or until the tofu is lightly golden brown and crispy (not spongy).
- Pan Frying Method: Heat a little oil in a large skillet (preferably non-stick. I like this nonstick skillet from AllClad) over high heat. Heat until it begins to shimmer, usually about 1-2 minutes. Add half the breaded tofu cubes, giving them some good breathing room. Line a plate on the counter with paper towels. Cook the tofu until browned on each side. I prefer to flip my tofu with silicone tipped tongs. Once cooked, place each cube on the lined plate. Once you’re through cooking that batch, add the remaining cubes and cook them.
- Make the sauce: With any of the cooking methods, you can mix first three sauce ingredients (ONLY the hoisin sauce, reduced sodium soy sauce, and minced garlic) in a small bowl (or a measuring cup like I do lol) and whisk until well combined.
- When the tofu is done, heat the sauce: In large pot over medium-high heat, heat the mixed sauce ingredients (hoisin, soy sauce, and garlic), stirring frequently, until little bubbles start to form. Reduced the temperature to medium heat. In a small bowl or measuring cup, use a tiny whisk or fork to quickly whisk together the 1 tablespoon of cornstarch and ¼ cup water. Pour the cornstarch slurry into the sauce and mix until it thickens.
- Assemble and serve: Add the cooked tofu into the thickened sauce mixture and gently toss with a spatula until the tofu is coated in the sauce. Serve with fluffy Jasmine rice (or cauliflower rice!) and a side of veggies such as broccoli or whatever you like.
- Storage: When the hoisin tofu has cooled completely, store it in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or in a pan over low heat.
Expert Tips
- Remove Extra Moisture: My top tip for making the best tofu is to remove any excess moisture. If you buy the tofu in a vacuum sealed package (often labeled as super firm tofu or high protein tofu), you don't need to do anything more than drain the package. Tofu that comes packed in a tub of water needs a good pressing with a tofu press (or a homemade one, see my next tip).
- Can Only Find Tofu in a Tub of Water? Drain the excess water from the package and then use a tofu press or two plates or cutting boards, paper towels, and a heavy weight (like books or a cast iron pan) to press the tofu for 20-30 minutes. Otherwise the tofu may turn out soggy—I speak from experience. Do not use soft tofu.
- Make a Tofu Stir-Fry: For a veggie-packed delicious dinner, double or triple the sauce recipe (depending on how many veggies you're adding) and before you add the tofu and the sauce, cook up some snap peas, sweet bell pepper, green onions, green beans, red cabbage, etc. Then remove the veggies, follow step 8 and step 9 to make the sauce, and add the tofu and cooked veggies at the same time. All these veggies add a nice crunch!
- Restaurant-Style Tofu: If you want crispy coated tofu with a soft interior, use fresh tofu, coat it in just cornstarch, and pan fry it in a shallow layer of oil (follow step 7). Stop when the texture is the desired consistency. If you're looking for more puffy tofu, try my puffed tofu recipe and just use the finished product in step 10 when you assemble everything.
Serving Suggestions
Hoisin tofu goes perfectly with rice of any kind, such as white rice, brown rice, or even cauliflower rice! I particularly like serving it with white Jasmine rice.
It would also go fabulously with veggies, such as air fryer Brussels sprouts! But you can serve any veggie with it. My favorite veggie of all time is broccoli, so that's what I served mine with!
Storage Instructions
Because the sauce tends to thicken more in the fridge, this hoisin tofu recipe is at its very best on the first night. However, the leftovers are good too!
- Refrigerating: Let the hoisin tofu cool fully and store in an airtight container for 4-5 days. I always prefer glass containers for flavor preservations, personally.
- Reheating: Reheat gently in the microwave or in a small pot over low heat. You can add a little splash (like a tablespoon or two) of water or reduced sodium soy sauce to revive the sauciness a bit.
Frequently Asked Questions
Hoisin sauce is salty, tangy, savory, a bit sweet, and almost a little meaty. It is similar to barbecue sauce, though it has a distinctly different flavor.
No, there are key differences between teriyaki sauce (Japanese) and hoisin sauce (Cantonese). Teriyaki only has a small amount of soy sauce where as it is a large component of hoisin. Hoisin sauce is much thicker, saltier, and savory than teriyaki, which tends to be sweeter.
Hoisin sauce goes with basically everything! It's great in a tofu-stir fry, or you can use it as a quick marinade, or just dip cooked tofu in it like in my tofu steak and potatoes recipe (it's actually my partner's recipe!). You can use it as a stir fry sauce, or use it as an ingredient in another sauce like in this recipe. I also use it in my vegan garlic noodles to add flavor.
Vegetarian oyster sauce (sometimes called mushroom sauce), teriyaki sauce, or certain stir-fry sauces are good substitutes for hoisin. You can always customize the flavors by adding reduced sodium soy sauce, sesame oil, agave or maple syrup, garlic, crushed red pepper flakes, etc. depending on your tastes.
Sure, this recipe is for hoisin tofu but you could cook your favorite vegan protein and toss it with the delicious thickened hoisin sauce mixture. Try soy curls, tempeh, seitan, or your favorite store bought meat alternative.
Similar Vegan Asian-Inspired Recipes to Try
I love making vegan-friendly versions of classic Asian dishes, from Japanese to Thai to Chinese cuisines and more. My goal is NEVER to claim authenticity or take anything from these rich and vibrant cultures. I know from my own culture that food is an intrinsic part of our people and heritage. I am merely inspired by the beautiful flavors and dishes, and want to create my own spins on those classic dishes.
- Vegan Orange Chicken (Tofu)
- Vegan Beef and Broccoli (Tofu)
- Sweet and Sour Tofu
- Vegan Chop Suey (Soy Curls)
- Vegan Yaki Udon
- Salt and Pepper Tofu
- Vegan Veggie Lo Mein
- Vegan Pepper Steak (Soy Curls)
- Tofu Adobo
- Vegan General Tso's (Soy Curls)
- Vegan Drunken Noodles (Soy Curls)
Hoisin Tofu
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Sweet, salty, and tangy, this Hoisin Tofu is the ultimate easy tofu recipe. Serve it over rice with your favorite veggie (or however you like). You will love this recipe!
Ingredients
Hoisin Tofu
- 1 pound Block Super Firm Tofu (see note 1)
- 1 Teaspoon Granulated Onion
- 1 Teaspoon Granulated Garlic
- 3 Tablespoons Nutritional Yeast (see note 2)
- 3 Tablespoons Cornstarch or Arrowroot Powder
- 3 Tablespoons Hoisin Sauce (see note 3)
- 3 Tablespoons Reduced Sodium Soy Sauce (see note 4)
- 3 Cloves of Minced Garlic
- ¼ cup Water
- 1 Tablespoon Cornstarch or Arrowroot Powder
Optional Garnishes
- Green Onions
- Sesame Seeds
- Crushed Red Pepper Flakes
Instructions
- Prep the oven if baking: If making your crispy tofu in the oven, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) now and line a baking sheet with a silicone baking mat (I find this makes for crispier tofu) or parchment paper. If using the air fryer, just make sure it’s clean!
- Make the breading: In a large bowl (or you can do this in a large zippered food storage bag), mix the granulated onion and garlic, nutritional yeast, and 3 tablespoons cornstarch together.
- Prep the tofu: Drain the excess liquid from the package of super firm tofu (if it's only firm, you may need to press it) and blot with a clean kitchen towel. Cut into your preferred shape. I find the best way to cut tofu for this recipe is in 1-inch cubes (or just bite-sized cubes; you don't have to measure). Slices of tofu tend to break apart when it comes time to toss them with the sauce.
- Bread the tofu: While the cubes of tofu are still damp (if it's not, you can moisten it with just a little water, or a spray of oil if you prefer), add it to the bowl or bag. If using a bowl, gently toss the tofu around with a spatula until it is well coated. If your bowl has a lid, you could place the lid on it and just shake it well. If you are using a zippered food storage bag, simply close up the bag and toss it around until the tofu is well coated.
- Air Fryer Method: Add breaded tofu cubes to your air fryer in a single layer. Set it at 375 degrees Fahrenheit (or 190 degrees Celsius) for 14-15 minutes and shake the basket halfway through. Check the crispness. If you desire the tofu to be more of a crispy texture , cook for longer or you can give it a misting of avocado (or other) oil if you like and then cook it for a few more minutes. 15 minutes usually works perfectly for me.
- Oven Method: Place coated tofu pieces on your lined baking tray. Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 15-20 minutes. Flip the tofu, rotate the pan, and cook for another 10-15 minutes or until the tofu is lightly golden brown and crispy (not spongy).
- Pan Frying Method: Heat a little oil in a large skillet (preferably non-stick. I like this nonstick skillet from AllClad) over high heat. Heat until it begins to shimmer, usually about 1-2 minutes. Add half the breaded tofu cubes, giving them some good breathing room. Line a plate on the counter with paper towels. Cook the tofu until browned on each side. I prefer to flip my tofu with silicone tipped tongs. Once cooked, place each cube on the lined plate. Once you’re through cooking that batch, add the remaining cubes and cook them.
- Make the sauce: With any of the cooking methods, you can mix first three sauce ingredients (ONLY the hoisin sauce, reduced sodium soy sauce, and minced garlic) in a small bowl (or a measuring cup like I do lol) and whisk until well combined.
- When the tofu is done, heat the sauce: In large pot over medium-high heat, heat the mixed sauce ingredients (hoisin, soy sauce, and garlic), stirring frequently, until little bubbles start to form. Reduced the temperature to medium heat. In a small bowl or measuring cup, use a tiny whisk or fork to quickly whisk together the 1 tablespoon of cornstarch and ¼ cup water. Pour the cornstarch slurry into the sauce and mix until it thickens.
- Assemble and serve: Add the cooked tofu into the thickened sauce mixture and gently toss with a spatula until the tofu is coated in the sauce. Serve with fluffy Jasmine rice (or cauliflower rice!) and a side of veggies such as broccoli or whatever you like.
- Storage: When the hoisin tofu has cooled completely, store it in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or in a pan over low heat.
Notes
- Note 1: I’m talking about the kind in the vacuum-sealed plastic, not a plastic tub of water. If you only have firm or extra firm tofu (that comes in water), you can still make my hoisin tofu. Drain all the water from the package and then use a tofu press or two plates or cutting boards, paper towels, and a heavy weight (like books or a cast iron pan) to press the tofu for 20-30 minutes. Otherwise the tofu may turn out soggy—I speak from experience. I recommend the super firm tofu if you can find it—I can usually find it in my local supermarket, Trader Joe’s, Asian market, and even Costco.
- Note 2: This does not make the tofu taste cheesy, I promise. It helps with the breading and tastes savory. If you hate the stuff, replace it with plain old breadcrumbs (use gluten-free if needed) or just use a little more cornstarch.
- Note 3: Not all hoisin is gluten-free so make sure yours is if you are GF. Using hoisin sauce is sort of the point of this recipe, but you could also use teriyaki sauce or a stir-fry sauce, a dash of rice vinegar, and maybe a smidgen of peanut butter (everything to taste). Use a little brown sugar or maple syrup to sweeten if needed.
- Note 4: During repeated testing of this recipe, I found that using just hoisin sauce was too intense of a flavor, so "diluting" it with a little low sodium soy sauce really helps. You can use gluten-free tamari if you are GF. Coconut aminos or liquid aminos will work fine too.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Tofu
- Method: Stove Top
- Cuisine: Asian
Keywords: Vegan tofu recipes, vegan dinner recipes
Lola B
We made this for dinner last night . The only thing we had a problem with was finding gluten-free versions of the sauces so we improvised with a sweet-and-sour sauce, mixed with liquid amino. Also, didn’t add the slurry to the sauce, which probably would’ve made it much more tantalizing, but overall we were with the result, and will make this again! Thank you.
Heatherfield
Love love LOVE this recipe! My husband SUPER LOVED it! The taste is great (hoisin tofu) and went well with rice and a side of veggies. Thank you Liz!!! 😋👍🏼👍🏼👍🏼👍🏼👍🏼
★★★★★