This Chinese style vegan minced pork is made from tofu thus pack full of plant protein ! Super flavorful yet comes together in 15 mins.
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.
🍅 What you will need
- Use extra- firm or firm tofu in this recipe. Medium will work too, but the mince will turn out to be a bit mushy.
- The black fungus is an optional ingredient, but I really recommend adding it to give this dish some texture and crunch.
- To make this recipe gluten-free, use tamari instead of soy sauce. There are some dark soy sauce out there that is gluten-free, but you can omit it if you cant find any.
- The dark soy sauce can be omitted if you do not have any. The tofu will turn out to be less brown in color, but the flavor will still be the same !
- To make this oil-free, omit the sesame oil and use water to saute instead. You can also garnish it with some toasted sesame seeds to replace the flavor of sesame oil.
- To make this low carb, omit the maple syrup.
🔪 How to make
Soak the black fungus in hot water for 20 minutes to rehydrate it, if using.
Start by patting dry the tofu with kitchen tissue / towel. Then, crumble up your tofu using your hands / fork until it resembles a mince-like texture. In a small bowl, mix together both soy sauce, garlic powder, onion powder, chili powder, sesame oil and maple syrup. Set aside.
Heat up some oil in a non-stick skillet / pan. If you are using black fungus, start off by sauteing them for 30 seconds to 1 minutes. Then, add in the tofu and cook it for another 3-4 minutes, giving it a stir every 30 seconds.
Turn off the heat and pour in the sauce. Toss until the sauce is well incorporated into the tofu. Garnish it with some chopped green onions and serve !
🍽 How to serve
- Over a bed of fluffy rice with some steamed choy sum ( my favorite way ! )
- Serve it with some savory vegan dry wonton noodles
- Pair them with some salad greens and Asian salad dressing if you fancy something light.
- Throw it together with roasted veggies and grain of choice to make a vegan mince " pork " bowl.
❔ Commonly asked questions
Start by patting dry the tofu with a kitchen tissue / towel. Using your hands or a fork, crumble them up into tiny pieces, or until they resembles a mince meat kind of texture.
No, do not even attempt to do that ! Silken tofu has a really high water content, and has a feta cheese kind of texture. On the other hand, extra firm or firm tofu is more meaty in texture hence making it the perfect meat substitute.
Other Asian Tofu Recipes
- Healthy Indian Tofu Stir-fry
- Vegan Peanut Noodles with Crispy Tofu
- Vegan Tofu Egg Fried Rice
- Vegan Satay Skewers with Peanut Sauce
Chinese Style Vegan Tofu Minced Pork
- 1 16 oz block firm tofu
- 1 ½ tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup*
- 1 teaspoon garlic powder
- 1 tsp onion powder
- chopped green onion / scallions, for garnish
- 2-3 dried black fungus
- If using black fungus, soak them in hot water for 20 minutes to rehydrate them. Slice them thinly and set aside.
- In a bowl, mix together both of the soy sauce, maple syrup, garlic powder, onion powder, chili powder and sesame oil.
- Crumble your tofu using a fork or your hands into tiny pieces.
- Heat up some oil in a non-stick pan / skillet. Start by sauteing the black fungus for 3-4 minutes. Then, add in the tofu and cook for another 3-4 minutes, stirring every 30 seconds.
- Pour in the sauce made earlier and toss until the sauce is well incorporated.
- Garnish it with some chopped scallions and serve.
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
This sounds good. I think I’d add some dried shiitake mushrooms that have been soaked till soft and minced too. Chopping in some water chestnuts, fresh if available, is another good crunchy add. Thanks.
Yum, the addition of shiitake mushrooms and water chestnuts sounds delish! Enjoy!
I tried this on top of a chilled noodle salad. It was quick, simple and really delicious. Even my boy who doesn't like tofu loved it. I'll definitely make it again!