Vegan Crispy Fried Pork Belly
Discover the ultimate plant-based twist on a classic comfort food with this Vegan Crispy Fried Pork Belly recipe. Made with extra firm tofu and a flavorful marinade of soy sauce, maple syrup, paprika, and liquid smoke, this dish delivers a bold umami punch while staying completely meat-free. The secret to its irresistible texture lies in wrapping marinated tofu in softened rice paper, which mimics the crispy yet tender contrast of traditional pork belly. Lightly coated in cornstarch and fried to golden perfection, each bite boasts a satisfying crunch that will leave you craving more. Perfect for vegans and omnivores alike, this innovative dish is easy to prepare in under 40 minutes, making it ideal for weeknight dinners or special occasions. Pair it with steamed rice, fresh veggies, or a tangy dipping sauce for a show-stopping meal that’s both indulgent and cruelty-free!
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Recipe Information
Ingredients
- 1 block (about 14 oz) Extra firm tofu
- 4 Rice paper sheets
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Liquid smoke
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Cornstarch
- for frying Vegetable oil
Instructions
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes to remove excess moisture.
Cut the pressed tofu block horizontally into four equal slabs.
In a small bowl, mix together the soy sauce, maple syrup, liquid smoke, paprika, garlic powder, salt, and black pepper to create a marinade.
Brush each tofu slab with the marinade on all sides. Allow the tofu to marinate for about 10 minutes.
Fill a shallow dish with warm water. Dip one rice paper sheet in the water for about 5 seconds or until pliable, then lay it on a flat surface.
Place one slab of marinated tofu on the softened rice paper, then fold the rice paper around the tofu, creating a tight wrap. Repeat for the remaining tofu slabs.
Coat each wrapped tofu slab with a thin layer of cornstarch. This will help achieve a crisp outer layer.
In a skillet, heat a generous amount of vegetable oil over medium heat until hot.
Fry each wrapped tofu slab for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.
Once cooked, remove the tofu slabs from the skillet and drain on paper towels to remove excess oil.
Let the vegan fried 'pork belly' cool slightly before slicing into desired portions and serving.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.1 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2776 mg | 214% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1186 mg | 25% | |
*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.
