Hoisin Tofu

I asked on my stories recently what recipes people might be interested in and out on top where meals containing tofu and tempeh.

I love simply air fryed or baked tofu or tempeh. SUPER crispy, especially from the air fryer, and delicious for dunking.

Pan fried, tofu or tempeh, is awesome, super versatile, and easy to incorporate into your usual recipes. Whether it’s a bolognese with crumbled tempeh, a curry with chunks of either plant based protein, or this simple hoisin tofu stir fry.

Tempeh has a much more meaty, chewy texture, where as tofu is a little more squidgy in the middle but crisps up beautifully around the edges. What I have noted is that different brands vary substantially. I prefer the super firm varieties and two of my favourites are the range from The Tofoo Co. and Taifun, especially the fermented tofu which has a subtle tang.

Give this easy recipe a go… created for Lifeforce, this is not a sponsored post.

Peanut Butter Hoisin Tofu

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes


  • 60g smooth Lifeforce peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp balsamic vinegar
  • 3 - 4 tbsp water
  • ½ tsp Chinese five spice powder
  • 1 tsp cornstarch or tapioca starch + 2 tsp water, mixed



Whisk together peanut butter, maple syrup, soy sauce, balsamic, water and five spice powder in a pot. Place over a medium heat, bring to the boil and reduce to a simmer. Add in cornstarch mixture and cook for 3 -5 minutes.


If the sauce gets too thick for your liking just add a touch of water.


Add to stir fried veggies of choice and serve with rice or noodles and some crispy baked or fried tofu or chickpeas if desired.


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