It all started on a lazy afternoon. I wasn’t in the mood to cook anything complicated. Then I remembered the Char Siu sauce I had made earlier in the week. I thought, “Why not give it a twist to make a Tofu Char Siu?”

This vegetarian version of Char Siu is made by simply pan-frying tofu until it turns slightly golden and crisp, then simmering it in the Char Siu sauce. Let the sauce reduce until it thickens and clings to the surface of the tofu before slicing it into individual pieces.

Come along. I’ll show you how to turn humble tofu into something truly delicious.

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Ingredients required for this recipe

The ingredients used are quite simple, and I’m using a homemade Char Siu sauce that I prepared a few days ago.

• I use firm tofu in this recipe as it is easier to handle and more suitable for pan-frying.
• For the Char Siu Sauce (Chinese barbecue sauce), I am using my homemade version. You can either buy it from the grocery store or follow this recipe to make it yourself.
• Ginger, scallions, and garlic are included as aromatics to enhance the fragrance and depth of flavor.
• For garnish, I use chopped scallions (spring onions). Toasted sesame seeds also work well as a garnish.

How to prepare the Tofu Char Siu

• First, remove the extra-firm tofu from the box and drain any excess water. If the tofu feels too soft, place something heavy on top of it, such as a chopping board weighed down with a few bowls or a pan. This helps press out as much water as possible, making the tofu firmer.
• Remove the excess liquid with a paper towel. Cut the tofu into thick slabs.

• Lightly dust each slab of tofu with cornstarch or potato starch, then shake off the excess.
• Add a small amount of oil to a nonstick skillet, then pan-fry the tofu in a single layer on all sides over medium heat until they are golden brown.
• Pour half the Char Siu sauce into the pan. Coat the tofu on all sides with the sauce and let it simmer gently to reduce. As it cooks, the sauce will eventually thicken and caramelize, forming a glossy sheen on the tofu slabs.
• Remove the tofu from the pan and slice it into individual pieces, just like traditional Char Siu.
• Add a bit of oil to the pan, then sauté the chopped scallions, ginger, and garlic until fragrant.

• Stir in the rest of the Chinese barbecue sauce along with a splash of water, and let it cook briefly. Once slightly thickened, drizzle the sauce over the sliced tofu.

• Garnish with chopped scallions. Serve with rice and your choice of vegetables.

How to Make Char Siu Sauce

If you’ve decided to make your sauce, here’s a quick version you can use. For a more detailed, step-by-step guide, please refer to my detailed instructions to make a bigger batch.

Mix the following in a small bowl: Chinese wine, fermented red bean curd, light soy sauce, dark soy sauce, hoisin sauce, sugar, salt, and a pinch of Chinese five-spice powder. Mix until the sugar dissolves.

The above is a simplified version of my Chinese Char Siu sauce, and the quantity provided will be just enough for this recipe. The amount of each ingredient is listed in the recipe card below.

Note: If you prefer to make this a fully vegetarian dish, use the vegetarian version of oyster sauce, which is made with mushroom extract.

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Tofu Char Siu: A Vegetarian Twist on Chinese BBQ Flavor 叉烧酱豆腐

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Tofu Char Siu is my favorite way to enjoy bold BBQ flavor without meat. Here’s how I make it with homemade sauce and a few pantry basics.

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Ingredients

Ingredients A (sauce)

• 2 tsp dark soy sauce
• 1 tbsp vegan oyster sauce
• 1.5 tbsp light soy sauce
• 2 cubes of fermented red bean curds
• 1 tbsp Chinese wine
• 1 tbsp Hoisin sauce
• 1 tbsp Chu Hou sauce
• 2 tbsp sugar
• 1/2 salt
• 1/4 5-spice powder

Ingredients B (others)

• 1 pound firm tofu
• 1 stalk scallion
• 1/2 inch singer
• 3 cloves of garlic

Instructions

1. Remove the tofu from the box and drain any excess water. If the tofu feels too soft, place something heavy on top of it, such as a chopping board weighed down with a few bowls or a pan. This helps press out as much water as possible, making the tofu firmer.
2. Remove the excess liquid with a paper towel. Cut the tofu into thick slabs.
3. Lightly dust each slab of tofu with cornstarch or potato starch, then shake off the excess.
4. Add a small amount of oil to a nonstick skillet, then pan-fry the tofu in a single layer on each side for about four minutes over medium heat, until both sides are golden brown.
5. Pour half the barbecue sauce into the pan. Coat the tofu on all sides with the sauce and let it simmer gently to reduce and thicken.
6. Remove the tofu from the pan and slice it into individual pieces.
7. Add a bit of oil to the pan, then sauté the chopped scallions, ginger, and garlic until fragrant.
8. Stir in the rest of the Chinese barbecue sauce along with a splash of water, and let it cook briefly. Once slightly thickened, drizzle the sauce over the sliced tofu.
9. Garnish with chopped scallions. Serve with rice and your choice of vegetables.

Notes

To make the sauce, simply combine all the Ingredients A. If the sugar doesn’t dissolve completely, just pop the mixture into the microwave for a short while.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1228mgCarbohydrates: 17gFiber: 3gSugar: 11gProtein: 17g

This data was provided and calculated by Nutritionix on 7/15/2025

What’s the Difference Between Real Char Siu and Char Siu made with tofu?

They’re quite different in both flavor and texture. The real Char Siu has a rich, meaty taste that I enjoy, and it’s more intense in flavor. The tofu version, on the other hand, has a much smoother texture. I always try to maintain a balanced diet, so while I usually make Chinese barbecue pork using pork belly or shoulder loin, I occasionally prepare the tofu version as a lighter alternative.

When making traditional Char Siu, the pork is marinated with ingredients like ginger, garlic, and scallions. Since tofu doesn’t get marinated in the same way, I adjust the method slightly. In this recipe, I sauté garlic, ginger, and scallions. This helps bring back those flavors and compensates for the lack of marination.

Other Recipes You May Want to Try

If you enjoyed this Tofu Char Siu, here are a few more recipes on this food blog that you might find interesting:

• How to Make Char Siu with an Air Fryer – In this article, I show you how to prepare traditional barbecue pork (Char Siu) using an air fryer. It’s a much simpler and more convenient method compared to using a conventional oven.
• Kung Pao Tofu – Try this recipe if you enjoy Chinese food that’s both spicy and savory. It’s a great plant-based alternative to the classic Kung Pao Chicken.
• Braised Tofu with Vegetables – This is a traditional Chinese way of cooking tofu. It’s commonly served in restaurants but is also easy to prepare at home.