Vegan Vietnamese Caramelized Tofu
Sticky, lacquered, and deeply savory, this dish delivers everything you want from a Vietnamese-inspired caramel braise — just built entirely from plants. The tofu is pressed and seared until each cube develops a golden, crispy crust, then tumbled into a glossy sauce made from coconut sugar, soy sauce, fresh ginger, and garlic. Watching that caramel bubble up and cling to the tofu is genuinely one of the most satisfying moments you can have at the stove. A finishing drizzle of toasted sesame oil and a scatter of fresh scallion greens pull the whole thing together with fragrance and brightness. Served over steamed jasmine rice, it makes a complete, hearty meal that feels restaurant-worthy without requiring any specialty ingredients. This is the kind of weeknight dinner that converts skeptics — the kind of dish where nobody at the table is thinking about what's missing.
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Learn more →Ingredients
4 servings
For the tofu
- 2 blocks (14 oz each) extra-firm tofu
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- ¼ tsp salt
For the caramel sauce
- ¼ cup coconut sugar
- 2 tbsp water
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp toasted sesame oil
- ½ tsp black pepper
- 4 scallions, cut into 1-inch pieces (white and green parts separated)
For serving
- 1 red chili, thinly sliced (optional)
- steamed jasmine rice, for serving
Instructions
- 1
Press the tofu: wrap each block in several layers of paper towels and set a heavy skillet or cutting board on top. Let press for at least 15 minutes, then unwrap and cut each block into 1-inch cubes.
- 2
Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer, sprinkle with the salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Flip and cook for another 3–4 minutes until golden on the second side. Transfer the seared tofu to a plate and set aside.
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