Char Sui Tofu

Serves about 3 depending on additional sides.


  • 16 oz extra-firm tofu
  • 2 teaspoons avocado oil
  • 2 tablespoons hoisin sauce
  • ¼ cup packed brown sugar
  • 1 teaspoon pressed or minced garlic
  • ½ teaspoon fresh ginger, grated (or ¼ teaspoon ginger powder)
  • ½ teaspoon Chinese five-spice powder
  • 1 tablespoon soy sauce
  • tablespoons dry sherry
  • 1-2 teaspoons sriracha chili sauce (or to taste)
  • Sesame seeds and/or sliced green onions for serving


  1. Drain tofu and cut into two 1-inch slabs (turn block on side and cut in half). Pat dry.
  2. Mix together sauce ingredients (hoisin through sriracha sauce).
  3. Heat oil in a large non-stick skillet over medium-high heat. Add tofu and cook until both sides are lightly browned, 3-5 minutes per side. Put aside and cool slightly then slice into 1-inch slices.
  4. Add the sauce to the pan and stir until it comes to a boil. Reduce heat to medium.
  5. Add the sliced tofu to the pan, basting the slices and cooking through, about 8 minutes. Increase the heat to high, watching carefully until the sauce thickens and caramelizes, about 2 minutes. Remove from the heat.
  6. Move tofu to a serving dish and garnish as desired.
  7. Serve over rice, Asian noodles, or along-side stir-fried veggies.