Vegan Crispy Pork Belly
Indulge in the irresistible flavors of this Vegan Crispy Pork Belly, a plant-based twist on the classic comfort food that’s sure to delight your taste buds. Made with firm tofu wrapped in softened rice paper, this innovative recipe mimics the bite and texture of traditional pork belly, complete with a crispy, golden exterior. Marinated in a savory blend of soy sauce, maple syrup, smoked paprika, garlic powder, and liquid smoke, the tofu boasts a mouthwatering smoky-sweet flavor profile. The rice paper layer crisps up beautifully when pan-fried in hot vegetable oil, creating the perfect crunch. For an extra burst of umami, each piece is sprinkled with seasoned nutritional yeast after frying. Ready in under an hour, this vegan dish is ideal for serving with dipping sauces or alongside steamed veggies. Perfect for those seeking a cruelty-free alternative, this recipe proves you can enjoy all the indulgence without compromise.
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Recipe Information
Ingredients
- 400 grams Firm Tofu
- 10 sheets Rice Paper Sheets
- 3 tablespoons Soy Sauce
- 2 tablespoons Maple Syrup
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Liquid Smoke
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 4 tablespoons Vegetable Oil
- 2 tablespoons Nutritional Yeast
- 2 tablespoons Cornstarch
- 500 milliliters Water
Instructions
Press the tofu to remove excess water by wrapping it in a clean towel and placing a heavy object on top. Let it press for at least 15 minutes.
Once pressed, cut the tofu into slices approximately 1 cm thick.
In a shallow dish, mix together the soy sauce, maple syrup, smoked paprika, garlic powder, liquid smoke, salt, and black pepper. Place the tofu slices in the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.
Meanwhile, in a large bowl, dissolve the cornstarch in the water and soak each rice paper sheet briefly until just pliable.
On a flat surface, lay out a rice paper sheet and place a slice of marinated tofu on top. Wrap it up to cover the tofu completely, securing it tightly to mimic pork skin.
Heat the vegetable oil in a frying pan over medium-high heat.
In another bowl, combine the nutritional yeast with a pinch more of smoked paprika and salt.
Fry the wrapped tofu pieces until golden and crispy on both sides, about 3-4 minutes per side. Once done, remove them and place them on a paper towel to absorb excess oil.
Sprinkle the crispy tofu pieces with the nutritional yeast mixture while still hot for added flavor.
Serve the vegan crispy pork belly warm with your choice of dipping sauces or a side of steamed vegetables.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 29.4 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2880 mg | 222% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1388 mg | 30% | |
*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.
