I’m sharing a pork belly-style tofu marinated in soy, hoisin and Chinese five-spice, layered with a vegan fat layer, steamed then crisped to mimic pork, and it’s one of my favorite Tofu Dishes.

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I never thought tofu could pull off pork belly vibes, but this one did, it’s insane. Made with extra firm tofu and bright Chinese five spice powder, the flavors are bold enough to make you forget what you ordered.

I’m not joking when I say dinner guests ask for seconds before they realise its vegan. I keep finding excuses to make it; its popped into my Tofu Recipes Vegan rotation and even outshines some entries in my Pork Belly Recipes folder.

If you like playful swaps that actually work, this one will mess with your expectations.

Ingredients

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Extra firm tofu gives protein and some fibre, soaks up flavors, chewy texture
Low sodium soy adds umami and salt, boosts savory depth without extra sugar
Hoisin brings sweet and tangy notes, a little sugar and thick texture
Maple syrup or brown sugar adds caramel sweetness, balances salty and helps browning
Chinese five spice gives warm aromatic kick, mostly savory with a hint of sweetness
Melted coconut oil forms a fatty layer, adds rich mouthfeel, shortening firms slices
Cornstarch crisps the exterior when fried, adds light crunch and gluten free binder
Scallions add fresh bite, sesame seeds give nutty crunch and a pretty finish

Ingredient Quantities

1 block extra firm tofu (14 oz / 400 g)

1/4 cup low sodium soy sauce (60 ml)

2 tablespoons hoisin sauce

1 tablespoon maple syrup or packed brown sugar

1 tablespoon rice vinegar

1 teaspoon Chinese five spice powder

1 tablespoon grated fresh ginger

2 garlic cloves, minced

1 teaspoon liquid smoke (optional)

1 teaspoon toasted sesame oil

1/2 cup refined coconut oil, melted (about 120 g)

2 tablespoons vegetable shortening or vegan butter, softened (optional for a firmer fat layer)

3 tablespoons cornstarch

2 to 3 tablespoons neutral oil for pan frying (vegetable or canola)

2 scallions, thinly sliced

1 tablespoon sesame seeds, toasted

Cooked rice or noodles to serve, about 2 cups cooked

How to Make this

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1. Press the block of extra firm tofu for 20 to 30 minutes to remove excess water, then pat dry and cut horizontally into 3 or 4 thick slabs (or about 1/2 inch slices) so you can stack them later.

2. Whisk together the marinade: 1/4 cup soy sauce, 2 tbsp hoisin, 1 tbsp maple syrup or brown sugar, 1 tbsp rice vinegar, 1 tsp Chinese five spice, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp toasted sesame oil and 1 tsp liquid smoke if using. Taste and adjust so it’s salty-sweet with a little tang.

3. Put the tofu slabs in a shallow dish or zip bag, pour the marinade over, flip to coat and let sit at least 30 minutes, preferably a few hours or overnight in the fridge for best flavor.

4. Meanwhile melt 1/2 cup refined coconut oil and if you want a firmer fat layer stir in 2 tbsp vegetable shortening or softened vegan butter until smooth. This is your vegan fat layer, set aside to cool slightly so it’s still pourable but not smoking hot.

5. Take the marinated tofu out, reserve any leftover marinade for glazing later if you like, then stack the slabs in a small loaf pan lined with parchment or a shallow heatproof dish, brushing a thin layer of the melted coconut fat between each layer so there’s a visible fat ribbon between the tofu pieces.

6. Cover the pan with foil and steam the stacked tofu for about 20 minutes until it’s heated through and the fat is infused, then let it cool a bit and refrigerate for at least 30 minutes to let the fat set up; longer chilling makes slicing cleaner.

7. Remove the set block from the pan and slice into 1/4 to 1/2 inch pieces or strips. Toss or lightly dust both sides with 3 tablespoons cornstarch so it will crisp up in the pan.

8. Heat 2 to 3 tbsp neutral oil (vegetable or canola) in a nonstick or cast iron skillet over medium high heat, add the tofu pieces and fry a few minutes per side until deeply golden and crispy, pressing gently so each side gets good contact with the pan. Work in batches if needed.

9. Serve the crispy tofu pork belly over cooked rice or noodles, sprinkle with thinly sliced scallions and 1 tbsp toasted sesame seeds, and if you saved marinade warm it and brush over the tofu for extra gloss and flavor.

Equipment Needed

1. Tofu press or heavy plate plus clean towels to press out the water
2. Cutting board and a sharp chef’s knife for slicing the slabs
3. Measuring cups and spoons for the marinade and oils
4. Mixing bowl and a whisk (or fork) to mix the marinade
5. Shallow dish or zip top bag for marinating the tofu
6. Small saucepan or microwave safe bowl to melt the coconut oil/shortening
7. Small loaf pan lined with parchment or a shallow heatproof dish for stacking
8. Steamer pot or large pot with a steamer insert and foil to cover
9. Nonstick or cast iron skillet plus tongs or a spatula for frying, and a pastry brush for glazing

FAQ

Do I have to press the tofu? How long should I press it

Yes. Pressing removes water so the tofu soaks marinade and gets crisp. Wrap the block in a clean towel or paper towels, put a cutting board on top and weight it with cans for 20 to 30 minutes. For chewier, meatier texture try freezing and thawing the block first, then press.

How do I get a crispy outside and a fatty, pork belly like mouthfeel

Dust the slabs in cornstarch then pan fry in a few tablespoons of neutral oil until golden and crunchy. Brush on the soy-hoisin glaze and let it caramelize a bit. To mimic the pork fat layer, brush or pour the melted refined coconut oil mixed with a bit of softened shortening or vegan butter over the top and chill until it firms. Refined coconut oil is best cause it solidifies with little coconut flavor.

Can I make this gluten free or soy free

Yes. For gluten free swap low sodium soy sauce for tamari and use a gluten free hoisin (or mix extra maple syrup, tomato paste and a splash of rice vinegar with five spice). For soy free use coconut aminos instead of soy sauce and a soy free hoisin or the same homemade swap above.

What if I don’t want coconut oil or I can’t find shortening

You can skip the solid fat layer if you like, the tofu will still be tasty. If you want a firm fat like layer but no coconut oil try vegan butter plus a little vegetable shortening. Oils that stay liquid at room temp like avocado or canola will not set, so they won’t give that pork belly feel.

How long does this keep and what’s the best way to reheat it

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or in a 375 F oven until hot and crisp again, that brings back the texture. You can freeze cooked pieces up to 2 months, thaw overnight and re-crisp in a pan.

Can I make this ahead and will the flavors hold up

Absolutely. Marinate longer for deeper flavor, overnight is fine. Cooked and chilled slices actually taste better the next day after the glaze soaks in. Just reheat properly to restore crispness before serving.

Tofu Pork Belly (Vegan!) Recipe Substitutions and Variations

Extra firm tofu: Tempeh or seitan. Tempeh holds up and adds a nutty flavor, seitan gives a chewier, meaty bite. Press or slice them thin so they soak up the marinade better.
Low sodium soy sauce: Tamari (gluten free) or coconut aminos. Tamari is basically the same flavor, coconut aminos is sweeter and lower sodium so you might want a touch more acid or salt.
Refined coconut oil / vegetable shortening (fat layer): Use vegan shortening or chilled coconut butter, or a 50/50 mix of vegan butter and neutral oil. If you need a firmer fat layer add more shortening and chill before slicing.
Cornstarch: Arrowroot, tapioca starch, or potato starch. Arrowroot gives a clearer glossy glaze, tapioca gives a bit more stretch, potato works well for crisping.

Pro Tips

1) Press and texture: press the tofu longer than you think, 30 to 60 minutes if you can. For an even meatier chew, freeze then thaw the block before pressing, it makes the tofu sponge up more marinade. Slice and stack when the tofu is cold so you get cleaner cuts, otherwise it will crumble.

2) Make the fat ribbon neat: let the melted coconut fat cool until just pourable so it doesn’t melt the tofu or separate. Layer thinly and press the stack down with a weight or the lid of a smaller pan so the fat sits evenly between layers. Chill it well, overnight is best, that makes slicing tidy.

3) Cornstarch and frying tricks: after dusting with cornstarch let the pieces sit 5 to 10 minutes so the coating adheres, then shake off excess. Fry in batches in a hot pan with just enough oil to coat the bottom, don’t crowd the pan or they steam instead of crisp. Flip once, let a deep golden crust form before moving them.

4) Final flavor and storage: if you saved the marinade, bring it to a boil for a minute to concentrate and kill any bacteria, then brush it on at the end for shine. Reheat leftovers in a hot oven or air fryer to restore crispness, not the microwave, it makes them soggy.