Vegan Chashu Pork
Transform your favorite ramen nights with this mouthwatering Vegan Chashu Pork, a plant-based twist on the classic Japanese delicacy. Crafted from extra-firm tofu and shiitake mushrooms, this recipe delivers the rich, savory flavors you love without the meat. Marinated in a luscious blend of soy sauce, maple syrup, mirin, sake, and vegetable stock, each slice is infused with deep umami notes. A quick sear ensures golden edges and a delightful texture, while the thickened sauce brings everything together in a glossy, flavorful glaze. Perfect for topping steaming bowls of ramen, pairing with fragrant steamed rice, or serving as a standalone dish, this vegan chashu is a showstopper. Ready in just over an hour, it’s the ultimate choice for those seeking cruelty-free gourmet cooking.
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 150 grams Shiitake mushrooms
- 120 milliliters Soy sauce
- 60 milliliters Maple syrup
- 60 milliliters Mirin
- 60 milliliters Sake
- 240 milliliters Vegetable stock
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 Green onions, chopped
- 1 tablespoon Sesame oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
Instructions
Press the tofu to remove excess water and cut it into 1-inch thick slabs.
In a bowl, whisk together soy sauce, maple syrup, mirin, sake, vegetable stock, minced garlic, and ginger to create the marinade.
Place the tofu slabs and sliced shiitake mushrooms in a sealable plastic bag or shallow dish and pour the marinade over them. Ensure all pieces are well coated. Let marinate for at least 30 minutes or overnight in the refrigerator for best results.
Preheat the vegetable oil in a large skillet over medium-high heat.
Remove the tofu and mushrooms from the marinade, reserving the marinade for later. Pat them dry with paper towels to prevent splattering.
Sear the tofu slabs on each side until golden brown, about 3-4 minutes per side. Then, remove from the pan and set aside.
In the same skillet, add a little more vegetable oil if needed, and sauté the shiitake mushrooms until they are browned and tender. Set aside with the tofu.
Add the reserved marinade to the skillet, bringing it to a simmer.
In a small bowl, mix cornstarch with water to create a slurry. Slowly stir it into the simmering marinade to thicken the sauce.
Return the tofu and mushrooms to the skillet, coating them in the thickened sauce. Simmer on low heat for another 5 minutes to allow flavors to develop.
Drizzle with sesame oil and sprinkle chopped green onions over the tofu and mushrooms just before serving.
Serve the vegan chashu pork slices over a bowl of ramen or steamed rice for a comforting meal.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5362 mg | 233% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 100.5 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2973 mg | 229% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2944 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
