Friday, July 15, 2016

Easy Tofu Hash

It is such an easy, just few ingredients, no fuzz recipe of tofu! This yummy tofu hash looks exactly like chicken, but tastes better ;) It is my number one tofu recipe when I have a couple of blocks of tofu on hands, but feel so-o-o lazy..

Blog's Category: Healthy, My Own Fast and Easy, My Staple Food, Vegetarian


Tofu has become one of my favorite sources of protein a long time ago. In my blog I have a few tofu recipes that I adore. Unfortunately, almost all of them involve some kind of meticulous job - cutting, putting under press, dredging in flour, flipping in a hot oil, and so on. But what if you are not up to this? And you have abandoned block of tofu in a fridge? And you want your dinner be simple and easy? Here it is! My new invention, hash made of tofu, is presented to a world :)

What is it?

Word hash tells all the story - break it, stir it in a skillet with an onion and some seasoning just until nice and brown.

Taste Description

It tastes like chicken. No, really. After 10 years of vegetarianism, I still remember how it tastes. Simple win-win combo of garlic, salty soy sauce and sweet housin sauce is all you need to give a tasteless tofu its final unbelievably umami zing.

How to Serve

- Serve it with a rice, buckwheat kasha or pasta on a side (or on a top - the way I like it). It could be also nice filling for a taco or pita pocket.

Easy Tofu Hash

For 2 servings:
  • 1 block firm tofu (I prefer organic), drained (but no need to put it under press to get rid of extra liquid)
  • 2-3 tbs olive oil
  • 1 large onion, diced
  • 1 tbs soy sauce
  • 1 tbs Hoisin sauce (or Kecap Sambal or any other sweet oriental sauce)
  • 1 tsp minced garlic (or garlic powder)
  • 1/3 tsp cayenne pepper (omit if you don't like spicy food)
  • pinch of salt and black pepper
- In a skillet, cook onion until soft.

- Add whole block of tofu. Using spatula, crumble tofu and continue to cook, stirring occasionally, for a 5-7 minutes.

- Add remaining ingredients. Continue to cook until all liquid evaporates and tofu is golden brown. 

- Enjo-o-o-y!



This time, I'm making double-batch...

u̶n̶b̶r̶e̶a̶k̶a̶b̶l̶e̶  easybreakable

I've made this recipe twice - one time with Kecap Sambal, other time with hoisin sauce. Can't tell a difference. The key is to use any sweet dark sauce. In combination with soy sauce and garlic, it's heavenly delicious and gives nice tan to otherwise pale tofu.


I garnished with a green onion, cut in strings, and served with a plainly cooked jasmine rice.

Other time, I served it with buckwheat kasha, with a fresh cilantro thrown all around a plate :)