Hoisin Tofu—REAL-TIME COOKING! Easy Vegan Recipe | The Wicked Kitchen


We’re setting the timer and doing this vegan tofu recipe in REAL-TIME to show you just how quick and simple vegan cooking can be! No cut-aways or editing tricks in this one…just the actual pace and timing of preparing a fantastic plant-based meal with basic ingredients in less than 20 minutes. Beyond the delicious Hoisin flavors of this recipe, the pan-seared tofu (loaded with protein) is a technique you can use time and time again! This hoisin tofu makes fantastic lunch prep or dinner! Sorted.

Full recipe below!


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Serves: 2
Prep time: 10 min
Cooking time: 10 min
Total time: 20 min


1 block tofu (extra firm), cubed
1 220g pack tenderstem broccoli
1 can chickpeas
1 package fresh spinach
1 jar pre-made Hoisin sauce
Fresh red chili, finely sliced
Fresh coriander (cilantro), a handful

1 TBSP ‘pork’ seasoning (any onion/sage based blend)
½ tsp granulated garlic
½ tsp granulated onion
½ tsp salt
½ tsp black pepper


Preheat the oven to 400ºF/200ºC

Get a cast iron pan rippin’ hot.

Place broccoli in a bowl and coat with a little oil, then toss in granulated garlic, granulated onion, salt and pepper until thoroughly seasoned. Lay broccoli on a parchment paper lined baking sheet.

Cut block of tofu into cubes (cut half twice lengthways, then into thirds). Place tofu in the broccoli seasoned bowl, coat in a little oil and toss in the ‘pork’ seasoning.

Add a little oil in the hot cast oil pan and sear tofu cubes (on outer edges of the pan where the heat is) on both sides. Turn the tofu and add broccoli to the centre of the pan.

When seared on both sides, remove tofu and place in bowl with chickpeas and Hoisin sauce – stir gently to coat. Add spinach to pan with broccoli, turn gently.

Place tofu, chickpeas and hoisin sauce mixture on the parchment paper lined baking sheet, alongside the broccoli and spinach. Cook for 10 minutes.

Remove from oven.

Plate up and top with fresh chili and coriander.



Video by Ira Chute (@irachute) |
Original Music by Gabriel Naïm Amor (@amorsonic) |

#stayhome #wickedkitchen #wickedhealthy





  1. Love your recipes, use the spices and sauces you do, but why oh why do your ready meals all have Palm Oil in them?? What does it even do, that another oil cant? Would anyone notice if it was left out? I doubt it. So please, for the sake of Indonesian wildlife, please stop using palm oil.

  2. Fusion in da house! I have not done chickpeas with hoisin thus far, but a changeup would be good in these days of wine and corona. Have not seen tenderstem broccoli nearby but I am fine with the standard big fat Jabba the Hutt broccoli that is available here so will just use that.

  3. It's the end of the Hatch green chili season here in Taos, NM. The incredible scent of roasting chilis wafting through the town is coming to a close. I have my deep freezer filled with bags for the coming year. Ahhhhh……my favorite time of year. I wish there was a way to send you some. I know you have family not too far away. The best time to experience this is the two weeks leading up to Labor Day. Hope to see you in the chili line someday!

  4. These “fast, quick and easy” videos don’t mean a lot when all the ingredients have been washed, cut and prepped ahead of time, and they are all laid out and right at hand. All that prepping is what takes the most time, obviously. But I appreciated your showing how to clean a cast-iron pan!

  5. You are so flippin awesome, thank you sooooooo much for being such a phenomenal advocate for a vegan way of life, for the animals, the Earth and our own health!!!!! What an important thing to do, teach us all how to cook delicious food and you're wonderful to watch, I always feel peaceful, happy and inspired.

  6. It seems as if your recipe presumes everyone is buying their food at Tesco, which I surmise is in the UK. Why make your recipe specific to that store? I have never seen a package of "tenderstem broccoli" in the northeast US. Likewise the "pork" seasoning. What size package of spinach did you use? The packages vary in weight from 5 ounces, to 2.5 pounds. Obviously, the options are numerous. Finally, a whole bottle of my brand of hoisin, would overwhelm the dish. So, rather than specifying "one bottle" could you give a weight of hoisin? I'm aware that the quantities are not that critical, except for the hoisin, but as long as your giving a recipe, couldn't you be more precise?


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