Vegetarian Char Siu Recipe (Tofu Xa Xiu)

If you've been to an Asian market, you've probably noticed the long pieces of Chinese-style barbecue meat glistening with red sauce on hangers. The red sauce is char siu sauce (in Vietnamese, it's called xá xíu). Since my husband Lulu is a vegetarian, I made a tofu version and coated the fried tofu with the sweet sauce. It's made with honey (but I used date syrup for a darker color), hoisin sauce, reduced soy sauce, dry sherry (optional), fresh ginger, five spice powder and sesame oil. I added a little red food coloring to reach the typical char siu color but really, it's up to you. To finish the dish I sautéed the tofu with shiitake mushrooms and red and green onions.

I didn't miss eating meat at all, but of course, you could use the sauce on a pork tenderloin and generously baste the meat with the eye-catching sauce, if you prefer.

Breaded Tofu: Tofu Parmesan Recipe

Tofu parmigiana is one of the many variations on meat dishes I make, so I'm able to share a similar meal with my husband Lulu, who is a vegetarian. The last time I prepared this dish was to celebrate our wedding anniversary with a romantic dinner. It was a perfect date-night menu: I had chicken and he had tofu.

For this version, I breaded firm tofu with Japanese bread crumbs (panko). First, I flavored the panko with dried oregano and garlic powder. Then, I pan-fried the panko-dredged tofu, layered it with a creamy tomato sauce and a few slices of fresh mozzarella cheese and topped it all with Parmesan cheese. The cheese finished melting in the oven, and with a garnish of sweet basil the dish was complete. I served it with a side of linguine pasta. I guarantee you this dish is as delicious as the meat version!

Green Jackfruit with Tofu

Mít & tàu hũ kho tương is a fairly common vegetarian dish in the Buddhist community. Mít ("jackfruit" in Vietnamese) is picked when it's still green. First, the young fruit is boiled to soften it. Then it's braised in soy sauce and used as a vegetable to accompany tofu. Like tofu, unseasoned green jackfruit is fairly bland but acts as a sponge and absorbs the flavors of the sauce.

The cooking procedure helps to give the jackfruit a soft texture that resembles the pork fat in thịt kho (braised meat), and the stringy texture of the jackfruit simulates the stringy texture of the meat. The result is quite pleasant and surprising. Next time you're in an Asian market, look for fresh young jackfruit; it's delicious!