Name: Char Siu Tofu Recipe | Easy Chinese BBQ Tofu
Prep time: 15 min
Cook time: 22 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons ketchup; 2 tablespoons brown sugar; 2 tablespoons finely chopped garlic; 2 teaspoons hoisin sauce; 1 teaspoon Thai seasoning sauce; 1 teaspoon black soy sauce; 1 teaspoon kosher salt; ⅛ teaspoon Chinese five-spice powder; ⅛ teaspoon ground white pepper; 3 drops red food coloring; 2 (6.5-ounce / 184 g) packages tofu cutlet; pressed tofu; or unflavored baked tofu; thinly sliced scallions; green parts only; for serving

Think tofu is bland? Chef and author Arnold Myint has a recipe that will prove you wrong. In his book, Family Thai: Bringing the Flavors of Thailand Home, he introduces a savory-sweet take on bean curd that’s based on a traditional Chinese dish. This plant-based main is a labor of love, but it’s absolutely showstopping. We’ll let Myint take it from here…

This is one of the recipes I’m most proud of. If you’ve ever had char siu, or Chinese-style barbecue pork, you know how juicy, sweet, and striking it can be. The hue is an eye-catching red, and the pork typically glistens with rendered fat. It’s harder to achieve that same texture with tofu, yet I’ve invented something that’s even better. The smokiness of the barbecue is still there, as well as the recognizable red color and the gentle sweetness.

I also press the tofu to ensure the texture has bite. Although the fat of a cut of pork shoulder can’t be replaced, with this tofu version, you won’t even miss it. Everyone, vegetarians and non-vegetarians alike, will cheer for this dish.

Tofu Dang

Char Siu Tofu

Serves 4

Ingredients

2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons finely chopped garlic
2 teaspoons hoisin sauce
1 teaspoon Thai seasoning sauce
1 teaspoon black soy sauce
1 teaspoon kosher salt
⅛ teaspoon Chinese five-spice powder
⅛ teaspoon ground white pepper
3 drops red food coloring
2 (6.5-ounce / 184 g) packages tofu cutlet, pressed tofu, or unflavored baked tofu
Thinly sliced scallions, green parts only, for serving

Instructions

In a medium bowl, combine the ketchup, brown sugar, garlic, hoisin sauce, Thai seasoning sauce, soy sauce, salt, five-spice powder, white pepper, and red food coloring. Set aside.
With paper towels, pat the tofu dry. Using a bamboo skewer or fork, generously but gently pierce the tofu blocks all over the top, bottom, and sides. Fully coat the pierced tofu blocks with the ketchup mixture and place in an airtight container. Cover and marinate in the refrigerator for at least 4 days (and up to 6 days).
Preheat the oven to 350°F (175°C). Remove the tofu from the marinade, reserving any leftover marinade, and transfer to a baking pan. Bake the tofu, brushing with the marinade several times during cooking, about 20 minutes. Switch the oven to broil and broil the tofu on one side for 2 minutes, or until you achieve a BBQ-like char.
Serve immediately, drizzled with the leftover marinade if desired, and garnished with scallions. Store leftovers in the refrigerator in an airtight container for up to 5 days and thinly slice to eat cold or reheat as desired.