Vegan Pork Belly Recipe
Crispy vegan pork belly-style tofu made with layered tofu, a creamy coconut fat layer, and sticky caramelized edges. A flavorful plant-based comfort food recipe inspired by traditional pork belly.
Equipment
- 1 large non-stick pan
- 1 small mixing bowl
- 1 whisk
- 1 cutting board
- 1 Knife
- Measuring spoons
- 1 spatula
Ingredients
- 1 block extra firm tofu (14 oz / 400g) drained and pressed
- 1 slice sandwich bread use the end piece
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil for frying
- 1 tablespoon tamari soy sauce
For the marinade:
- ¼ cup dark soy sauce (60 ml)
- 2 tablespoons hoisin sauce
- 2 teaspoons Chinese five-spice powder
- ¼ teaspoon black pepper
For the 'fat layer':
- ½ cup rice flour (75g)
- ½ cup tapioca starch (80g)
- 1 cup coconut milk (240 ml)
- ⅔ cups water (160 ml)
- 1 pinch salt
For garnish (optional):
- 1 tablespoon thinly sliced scallions spring onions
- 1 tablespoon toasted sesame seeds
Instructions
- First, make the marinade by mixing together the dark soy sauce, hoisin sauce, Chinese five-spice powder, and black pepper in a bowl.
- Place the tofu block in a container and pour the marinade over the tofu block and marinate it for 2 hours. Remove the block and store the remaining marinade for later. Slice the tofu block into 2 large slices.
- For the fat layer, combine rice flour, tapioca starch, coconut milk, water and salt in a pan on low heat. Stir the mixture constantly until it becomes a thick white paste, then remove from the heat.
- Spread half of the fat on top of one tofu slice. Then, top with the second tofu slice and evenly spread the rest of the fat on top.
- Use a rolling pin to flatten the slice of bread, and place it on top of the tofu/fat block. Cut the bread to size if needed.
- Firmly wrap the tofu first in a clean muslin, then aluminum foil and steam it for 25-30 minutes. Let it cool down entirely, unwrap and then slice and cut the block into bite-size pork belly pieces.
- Coat the tofu in cornstarch and pan-fry it in hot oil until the edges get crispy.
- Once crispy, drizzle in the tamari and stir to coat. Then, remove from the heat after 1 minute. Instantly pour the remaining marinade over the tofu and stir to evenly coat.
- Serve the vegan pork belly-style tofu right away and enjoy!
Notes
Serving
Serve with rice, noodles, ramen, bao buns, or stir-fried vegetables.Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheating
Reheat in a hot pan or air fryer for the crispiest texture.Tips
- Use extra-firm tofu for best results
- Let the steamed tofu cool fully before slicing
- Tapioca starch helps create a chewy, crispy texture