Recipe: Vegan Izakya Home Edition! Deep-Fried Tofu with OmniPork (feat. Green Common x Lee Kum Kee)
Inspired by the Japanese Netflix show Izakaya Bottakuri, our Chef is reminded of her visits to Japan and dining at local izakaya restaurants. There were always certain dishes she would order - but how wonderful it would be to one day find a vegan izakaya bar, serving home-fermented plum wine and a full vegan menu? When she received the new Green Common and Lee Kum Kee's collab, recreating an Izakaya experience at home was a given! Combining her fond memories of her favourite “pub” experience with vegan food.
First up, Deep-fried Tofu with Minced OmniPork. This reminds me of one of my favourite dishes made by my mom - we have something similar in Chinese cuisine too. In an izakaya setting, the presentation is different and I am inspired to do this in the Japanese way. I used 2 types of miso and added a sauce based on my mom’s recipe. The other miso I used is called Kinzanji Miso, unlike the usual paste-like texture, it has whole rice grain, whole barley grain, whole soybean and citrus peel. It adds even more texture to the tofu sandwich.
(Yield: 4 pax)
What you need:
- 75g Minced OmniPork
- 4 pc Japanese Deep-Fried Tofu
- ½ tsp Ginger, minced
- ½ tsp Garlic, minced
- 1 tbsp Oil (I used canola oil* by Mazola)
- 1 tsp Red Miso
- 1 tsp Kinzanji Miso (if not using, add 2 tsp in total for Red Miso)
- 1/2 tsp Brown Sugar
- 2 tsp Apple Cider Vinegar
- ½ tsp Soy Sauce / Tamari (for gluten free)
- ¼ cup Green Onion (I pick from my herb pot)
- Optional Homegrown edible flowers (Again from my garden)
Oyster Sauce Reduction
- 1 tbsp Vegan Oyster Sauce by Lee Kum Kee
- ½ tsp Brown Sugar
- ½ tsp Cornstarch
- 1 tsp Hot Water
*Canola oil has a controversial position across the globe. I spent some time speaking to food manufacturers to understand how ingredients are sourced on this side of the world, especially when my culinary training was based in Northern America. See what I have discovered here.
- Prepare tofu: drain out the water from the tofu packaging. Place them on a kitchen towel and cover with another kitchen towel again. Put a chopping board on top for at least 20-30 mins. The pressure will help extract more water out from the tofu. When done, set aside.
- Mince the ginger and garlic, then stir-fry on a medium heat in a non-stick pan until fragrant
- Add the minced OmniPork and stir-fry so that it’s in small pieces.
- Add miso, apple cider vinegar and sugar into the pan.
- Once it’s been reduced and it is thicken, the OmniPork is done.
- Depending how big you prefer your tofu. I prefer mine in bite sized pieces. If this is what you like too, cut the tofu into half and make a slight slice again in between the deep-fried tofu. Open it wide to add in the minced meat in between.
- Toast it until the skin is crisp (for 15-20 mins). Meanwhile, prepare the oyster sauce reduction.
- “Oyster Sauce Reduction” - Combine the ingredients in a small bowl and pour it into a pan and cook. Remove from heat when the sauce starts to thicken.
- Have it while it’s hot and don’t forget to drizzle the “oyster” sauce!
- Soulistic - Oh My Gut Kombucha original - this is more strong in flavour so the original flavour will go well with the dish
- If people prefer an elevated version - Soulistic Home-Fermented Kimchi would be a great top up.
- Green Common for the minced OmniPork
- Lee Kum Kee for sponsoring the Vegan Oyster Sauce
Soulistic is a vegan brand created by Chef and Food Therapist, Tiffany Lau (@soulhookedonfood), as a platform to educate customers about healthier diets over medication by providing products and experiences that create change from within. Read about her story and what led her to start Soulistic here.