Chinese Style Vegan Tofu Mince

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This minced tofu recipe is vegan, gluten-free, low carb & healthy. This high protein plant-based dish only requires 5 ingredients & great for meal prep !

Mince meat always has a special place in my heart. I had immediately fell in love in this dish trying it the first time in Taiwan. After turning vegan, I know that I definitely must try and veganise this childhood favourite of mine. After digging for mince meat recipe online ( to be honest , there is not much ), I finally came out with a veganise version of this recipe that closely resembled this classic Chinese dish.

To veganise it, I am using tofu instead of minced meat as tofu has a very similar appearance as minced pork. It can be crumbled easy, just by using a fork or potato masher. Dark soy sauce is used to give this dish its distinguish dark brown colour. Dark soy sauce is actually quite similar to the common soy sauce. The only difference is it is thicker and darker in colour. It is commonly used in Chinese cuisine.

Not sure what to do with dark soy sauce beside this recipe ? Here are a few recipes to get you started:

If you enjoy this recipe, you may also like my curry tofu scramble and sweet and sour chickpeas.

Chinese Style Vegan Tofu Mince

Course Side Dish
Cuisine Chinese
Servings 4 servings


  • 1 teaspoon dark soy sauce ( optional, serves as a colouring agent )
  • 1 tablespoon soy sauce ( use tamari to make it gluten-free )
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup*
  • 1 teaspoon garlic powder
  • 350 g firm tofu
  • chopped green onion / scallions, for garnish


  • tart by making the sauce. Combine dark soy sauce, soy sauce, sesame oil, maple syrup and garlic powder in a small bowl. Mix well.
  • Crumble your tofu using a fork or potato masher. ( You can even use your hands.) Crumble it until you get a mince meat texture.
  • Pour the sauce into the crumbled tofu. Coat well.
  • Heat up some oil in a pan ( preferably a non stick pan ). Transfer the tofu into the pan and stir-fry it for 5-10 mins, or until tofu is thoroughly cooked.
  • Serve it on a bed of rice. Enjoy !


Leftovers can be stored in the fridge up to 1 week.
*To make the dish low carb, simply sub the maple syrup with other low carb sweetener ( such as stevia )
Keyword Asian, tofu