This is hands down the best vegan minced “pork”! Shredded tofu and veggies are marinated in a super flavorful sauce. You make marinade by soaking dried shiitakes, then using that liquid as the base. You add in liquid smoke for a meatier flavor, gochujang, mirin, soy sauce, cane sugar, and sesame oil. As a result, this recipe is incredible. I like to marinate the tofu and veggies overnight and then I have everything prepped for dinner the next day!
What You Need For This Tofu Minced “Pork”:
- Tofu: You want to make sure you are using extra-firm.
- Shredded Veggies: I used carrots and peppers.
- Dried Shiitakes: You want to rehydrate them and then use the water as the marinade base.
- Liquid Smoke: To create a meaty and smoky flavor.
- Gochujang: This seriously makes this dish. It is so good.
- Mirin, Cane Sugar, Soy Sauce, Sesame Oil: To season the marinade even more!
- Garlic and Ginger: You want to grate this and add it to the marinade as well.
- Sesame Seeds and Chives: For topping.
There are so many reasons this is the best vegan minced “pork”! First, it is so dang easy. A great way to get some hidden veggies into your diet. The flavor is truly unmatched. Prep this ahead of time or make this “pork” when you are doing your meal prepping. It can be served over rice, in a salad, you can make sushi with it or a wrap. If you think you don’t like tofu, you undoubtedly will after trying this.
Why Should You Make This Vegan “Pork”?
- This minced “pork” is soooo easy.
- It tastes incredible and is super versatile.
- Perfect for meal prep or a prep ahead meal.
- My favorite way to “hide” veggies.
- Served over rice, it is absolutely amazing!
The Best Vegan Minced “Pork”
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 4 Dried shiitake mushrooms
- 1 Cup Warm water
- 2 teaspoons Liquid smoke
- 2 Tablespoons Mirin or rice wine vinegar
- 1 Tablespoon Soy sauce
- 1 Tablespoon Sesame oil
- 1/4 Cup Gochujang paste
- 2 Tablespoons Organic cane sugar
- 1 Cup Grated vegetables(I used carrots and sweet peppers)
- 2 Cloves Garlic, grated
- 1 teaspoon Ginger, grated
- 1 Tablespoon Olive oil
- Sesame seeds and chives for topping
- While you are pressing the tofu, soak the shiitake mushrooms in the warm water in a large bowl that will be big enough to fit the tofu and veggies. Let the shiitakes soak for about 10 to 15 minutes. They should soften and rehydrated.
- Squeeze any water left in the mushrooms out into the bowl. It will give the marinade more flavor. Finely mince the mushrooms and set them aside.
- Now, add the liquid smoke, mirin, soy sauce, sesame oil, gochujang and sugar to the bowl with the mushroom liquid. Whisk to combine to create the marinade.
- Once you have drained and pressed the tofu, I like to use a box grater to shred the tofu, but you can also finely crumble it.
- Add the tofu, shredded veggies, minced mushrooms, garlic and ginger to the marinade.
- Let the tofu marinate for at least 30 minutes, but you can marinate it as long as you want.
- Once you are ready to make the "pork", heat the olive oil on medium high on in a large non-stick skillet.
- Add the tofu and veggies, any extra marinade and all to the skillet. Sauté, reducing heat as needed, until the liquid is absorbed and then the tofu starts to brown. This will take about 15 minutes.
- Taste and adjust seasonings, adding more soy sauce if it needs more salt.
- Serve over rice or noodles topped with sesame seeds and chives.
Since I’m a lightweight with spice, I decided to put half of the gochujang and that the recipe calls for. Good thing I did that because even 2 tablespoons it’s pretty spicy for me. Easy to make and delicious but I might actually put in a little less than the 2 tablespoons of gochujang next time.
I love finding new ways to prepare tofu, and this is definitely going to be in our rotation
Oh this looks amazing! Do you think the minced “pork” part would work well as a substitute in a traditional mapo tofu recipe?
Thank you! Yes, I think that would be delicious and work well!