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Hoisin tofu in a bowl.

Hoisin Tofu

  • Author: Liz Madsen
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


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!


Units Scale

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
  • 1/4 cup Water
  • 1 Tablespoon Cornstarch or Arrowroot Powder

Optional Garnishes

  • Green Onions
  • Sesame Seeds
  • Crushed Red Pepper Flakes


  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.


  • 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