Vegan Ginger Hoisin Braised Tofu

When it comes to vegan food recipes, a fusion of flavor and texture, nothing beats the delightful combination of crispy tofu and noodles. My Vegan Ginger Hoisin Braised Tofu with Noodles offers a tantalizing mixture of savory hoisin sauce, tangy rice wine vinegar, and hearty extra firm tofu, creating a dish that is sure to impress. Whether you're a veteran vegan or just looking to add more plant-based meals into your rotation, this recipe will not disappoint.

This was inspired by my Sze Chuan Tofu Recipe!

Why You'll Love This

This dish is a powerhouse of flavors and textures. The tofu, when prepared correctly, develops a golden-brown crispy texture that is both satisfying and delicious. The hoisin sauce, combined with fresh ginger and soy sauce, creates a rich, deeply flavorful coating that complements the noodles beautifully. It’s a perfect weeknight dinner that’s easy to prepare and packs a nutritious punch. So next time you are in your asian grocery store or trader Joe, grab some of the ingredients below and bring create the best home cooked meal that beats Chinese Restaurants.

Ingredients

• Extra Firm Block of Tofu: This type of tofu has the least amount of moisture among tofu types, making it ideal for frying or any cooking method requiring it to hold its shape well.
• Cornstarch: A fine, powdery starch made from corn, used as a thickening agent in cooking and baking. It's particularly useful for creating a crispy coating on fried foods.
• Sesame Oil: An aromatic oil derived from sesame seeds, known for its nutty flavor, which is a staple in Asian cuisine.
• Soy Sauce: A versatile, fermented sauce made from soybeans, wheat, salt, and water, offering a rich, savory, umami flavor to dishes.
• Hoisin Sauce: A thick, fragrant sauce commonly used in Chinese cuisine, made from soybeans, garlic, chili, and various spices, offering a sweet and salty taste.
• Rice Wine Vinegar: Made from fermented rice, this vinegar is milder than white vinegar with a slightly sweet flavor, commonly used in Asian dishes.
• Sugar: Used to add sweetness to dishes, balancing other flavors like saltiness and acidity.
• Soba Noodles: Japanese noodles made from buckwheat flour, known for their nutty, earthy flavor and firm texture.
• Lots of Ginger: A root spice with a fiery, aromatic flavor, used fresh, dried, or as a powder, indispensable in many Asian recipes.
• Garlic: A strong-flavored aromatic bulb used as a base flavor in countless recipes worldwide.
• Vegetable Stock: A broth made from simmering vegetables and herbs, used as a base for soups, sauces, and other dishes to add depth and flavor.
• Sesame Seeds and Green Onions for Garnish: Sesame seeds add a slight crunch and nutty taste, while green onions provide a mild, crisp bite and a pop of color to finish the dish.

Instructions

• Prepare the Tofu: Press the tofu using a tofu press or wrap it in paper towels and place a heavy object on top for about 20 minutes to remove extra moisture. Cut the tofu into 1-inch cubes and toss them in cornstarch until fully coated.
• Cook the Tofu: Heat sesame oil in a large skillet over medium heat to medium high heat. Add the tofu cubes in a single layer and fry until golden brown and crispy on all sides. Remove from the skillet and set aside.
• Make the Sauce: In the same skillet, lower the heat to medium and add a little more sesame oil if needed. Sauté ginger and garlic until fragrant. Pour in the vegetable stock, then add soy sauce, rice wine vinegar, and hoisin sauce. Stir well to combine.
• Thicken the Sauce: Mix a small amount of corn starch with water to create a slurry and stir this into the sauce to thicken it. (1 tablespoon cornstarch to ¼ cup water)
• Combine Tofu and Sauce: Return the crispy tofu to the skillet and toss to coat with the sauce. Let simmer for a couple of minutes.
• Prepare Noodles: Cook soba noodles according to package instructions, then drain and toss with a bit of sesame oil to prevent sticking.
• Serve: Serve the braised tofu over the prepared noodles, garnished with sesame seeds and sliced green onions.

Hint: For an extra layer of flavor, add a splash of lime juice or rice vinegar to the sauce just before serving. Try using miso paste too if you don't have hoisin

Substitutions

• Tamari for Soy Sauce: For a gluten-free option, replace soy sauce with tamari You can also use vegan oyster sauce too.Fee; free to use Teriyaki sauce or any stir-fry sauce you may have.
• Maple Syrup for Sugar: If you prefer natural sweeteners, maple syrup can be a great substitute for sugar.
• Rice Noodles for Soba: If soba noodles aren’t your thing or if you’re looking for a lighter option, rice noodles are an excellent substitute. White rice is also a good side for this dish.

Variations

• Spicy Kick: Add red pepper flakes or a spoonful of spicy hoisin sauce to the sauce mixture for an extra fiery touch. Chili oil works wonder as well.
• Peanut Hoisin Tofu: Introduce 2 tablespoons of peanut butter to the sauce for a creamy, nutty flavor.
• Vegetable Boost: Stir in bell peppers and bok choy during the last few minutes of cooking for added texture and nutrition.

Equipment

1. Large Pot: For boiling the spaghetti noodles until al dente.
2. Colander: To drain the cooked spaghetti noodles.
3. Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
4. Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
5. Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
6. Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
7. Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
8. Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
9. Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
10. Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.

FAQ

1. Can I make this recipe gluten-free?
   • Yes! Simply use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
2. What’s the best way to store leftovers?
   • Keep leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I use soft tofu instead of extra firm?
   • It’s best to use extra firm tofu for this recipe as it holds up better when frying and retains a nice texture.
4. Is it necessary to press the tofu?
   • Yes, pressing the tofu removes excess water and helps achieve a crispier finish.
5. Can I add other vegetables to this dish?
   • Absolutely! Vegetables like broccoli, snap peas, or carrots make great additions.
6. How can I make my tofu extra crispy?
   • Ensure the tofu is well pressed and thoroughly coated in cornstarch, and don’t overcrowd the pan while frying.

Related

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Pairing

These are my favorite dishes to serve with [this recipe]:

Vegan Trader Joe's Hoisin Mapo Tofu

Mapo Tofu is a beloved dish in Chinese cuisine, known for its bold flavors and satisfying textures. This vegan version using Trader Joe's Beefless Ground offers an easy, delicious, and cruelty-free alternative. Perfect for those who love spicy, umami-rich dishes, this recipe will become a favorite in your dinner rotation.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 4

Ingredients

  

• 1 block of extra firm tofu pressed and cubed
• 1 tablespoon sesame oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 cup Trader Joe’s Beefless Ground
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ½ cup vegetable broth
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 2 scallions sliced
• 1 teaspoon red pepper flakes optional for heat
• 1 tablespoon chili oil optional
• Cooked white or brown rice for serving

Instructions

 

• Prepare the Tofu: Press the tofu to remove excess water. Cut into small cubes. Pat dry with paper towels.
• Cook the Aromatics: Heat the sesame oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger. Sauté until fragrant and the onion becomes translucent.
• Add Beefless Ground: Stir in the Trader Joe’s Beefless Ground and cook for a few minutes until it begins to brown.
• Create the Sauce: In a small bowl, combine hoisin sauce, soy sauce, and rice vinegar. Pour the sauce mixture into the skillet, stirring to coat everything evenly.
• Simmer: Add the vegetable broth and bring to a simmer. Mix the cornstarch with warm water to make a slurry, then add to the skillet. Stir continuously until the sauce thickens.
• Add Tofu: Gently fold in the cubed tofu, ensuring it is well-coated with the sauce. Cook for another 2-3 minutes until the tofu is heated through.
• Finish and Serve: Top with sliced scallions and, if desired, a drizzle of chili oil and a sprinkle of red pepper flakes for extra heat. Serve hot over a bed of white or brown rice.

Keyword asian tofu, braised, easy vegan chili, hoisin, mapo tofu, vegan asian