Tofu Belly

Serving Size 2 people

Prep Time 30 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Coconut “fat” and meat layers

  • 4 slices Nasoya Extra Firm Tofu, pan-fried
  • 1/2 cup tapioca starch
  • 3 tbsp white rice flour
  • 1/3 cup full-fat coconut milk
  • 1/3 cup water
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/4 tsp mushroom seasoning optional

Skin layer

  • 1 and 1/2 tsp small tapioca pearls
  • 1 tsp annatto oil

Char siu sauce

  • 1 tbsp char siu sauce
  • 3 tbsp water
  • 1 tbsp sugar
  • 1/8 tsp five-spice powder

Inspired by: Full of Plants

Preparation

  1. In a medium mixing bowl, whisk together the tapioca starch, rice flour, coconut milk, water, salt, and sugar. Add the tofu slices to the bowl and let it sit for about 30 minutes. This step will allow the slices to soak up some of the coconut milk.
  2. To make the "skin layer": Reserve 3 tablespoons of the coconut milk mixture and transfer to a small bowl. Add the annatto oil and the small tapioca pearls and stir to combine. Set aside.
  3. To steam: lightly oil a small 3.5x6-inch pan. Alternatively, you can line it with parchment paper.
  4. Arrange a layer of tofu slices to the bottom of the pan (feel free to cut them if they don't fit). Pour about 2 tablespoons of the coconut milk over the slices, just to cover. Steam in a steamer for 5 minutes.
  5. Next, pour in 3 more tablespoons of the coconut milk mixture over the tofu slices and steam for another 5 minutes. This will make our first layer of fat.
  6. Repeat one more time with another layer of tofu slices and another layer of coconut milk, steaming each for 5 minutes.
  7. Finally, pour in the orange coconut milk mixture over the last layer of fat. Steam for another 4 minutes. Carefully remove the pan from the steamer and let it cool completely at room temperature before transferring to the refrigerator. The coconut layers will slightly harden and it will be easier to cut.
  8. After at least 1 hour in the refrigerator, remove the loaf from the pan and cut it into thick slices using a lightly oiled knife.
  9. To fry: Heat about ⅓ cup of oil in a non-stick skillet over medium heat. Once hot, add the vegan pork slices and fry for 7-10 minutes, flipping halfway through frying. Once the vegan pork is golden brown and crispy, remove from the oil and transfer to a plate.
  10. To make Char Siu "Pork": To a non-stick skillet, add the char siu sauce, water, sugar, and five-spice powder. Heat over medium heat and cook for 3-5 minutes, or until the sauce has thickened.
  11. Add the fried vegan pork slices and stir to coat. Cook for 2 more minutes, stirring regularly.

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