Sweet, spicy, and savory. Huli Huli tofu is a simple, 7-ingredient, oil-free baked tofu recipe that celebrates the flavors of a beloved Hawaiian sauce for an easy, vegan main dish.
This simple vegan adaptation of Huli Huli Chicken is where it all began! It's such a simple 'what to make for dinner' recipe that I often make it. Side it with crunchy mango slaw, strawberry quinoa salad, or vegan curried macaroni salad for a winner of a healthy meal.
Table of Contents
What is Huli Huli Sauce?
Huli Huli sauce is a Hawaiian teriyaki-style barbecue sauce. It gained notoriety when Ernest Morgado and Mike Asagi founded the Pacific Poultry Company in Ewa, Hawaii, in 1954.
Huli Huli sauce has taken on a life of its own and can be found on some grocery store shelves. I created a vegan, oil-free, refined-sugar-free Huli Huli sauce that excludes ketchup, which can be used for this recipe. That's how much I love this zesty sauce.
Why You'll Love This Recipe
- Perfect for tofu lovers, the tofu reluctant, and plant-based beginners. No special equipment or unusual ingredients.
- Make ahead and marinate the tofu overnight for a quick dinner.
- Tofu is a healthy, high-protein meat alternative, plus huli huli tofu is great in sandwiches!
Ingredients and Substitutions
Tofu. Use firm or extra firm tofu for this recipe.
Ketchup. Surprise, we’re using ketchup because it's sweeter than tomato paste (although you could use this as a substitute). Go for the standard, no-frills ketchup that you probably have in the fridge at the moment. If this is important to you, check that it’s vegan and does not contain high fructose corn syrup or other unhealthy sweeteners.
Soy sauce. I prefer dark soy sauce for this recipe. Tamari makes a great, gluten-free substitute. Low-sodium soy sauce or Bragg's amino acids will also give you a hit of umami flavor.
Apple cider vinegar. Vinegar sharpens the flavor. Use rice vinegar, white wine vinegar, or lemon juice substitutes.
Date paste. I used date paste as the sweetener because I love the intense flavor. Making date paste is easy, and I freeze it in small portions for sauces. Maple syrup or granulated sugars such as coconut or date are also good options.
Garlic and ginger. Fresh ginger and garlic give huli huli sauce a fresh flavor. If necessary, you can use a teaspoon of garlic powder and ½ teaspoon of ground ginger.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Make this recipe using soy curls or simmered tempeh slices. Marinate both for 20-30 minutes, then bake as directed.
- For a spicy sauce, add sriracha or another chili paste like sambal oelek.
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Step-by-Step Instructions
Press the tofu for 15 minutes and make the sauce in a small bowl.
Slice the tofu into strips about ¼-inch thick. Cover the tofu with about ¼ of the sauce and gently rub the tofu to cover all the sides. Marinate for at least 20 minutes.
Preheat the oven to 425 F (220 C). Place the tofu in a baking dish in a single layer. Cover with half the remaining sauce.
Bake the tofu for 15 minutes, then flip and brush on more sauce. Bake for another 10-15 minutes until the tofu is firm. Serve warm with the remaining sauce spooned over the top.
Pro Tips
- Always press the tofu, even if for 5 minutes. Pressing makes the tofu more porous, allowing more marinade to be absorbed.
- It's easiest to add the marinade to a rimmed plate or shallow dish. Using a spoon to cover the tofu strips can be tricky because thin pieces can easily break. Use your hands. It's kind of therapeutic.
- I've had great results using a glass baking dish for this recipe. If you use a baking sheet, line it with parchment paper or a baking mat.
Serving Suggestions
Serve Huli Huli tofu with sides that complement BBQ dishes. Think potato wedges with garlic aioli sauce, roasted cauliflower and Brussels sprouts, or vegan scalloped potatoes. Of course, a side salad like those I recommend above or just a big green salad with cashew ranch dressing is a meal winner.
Frequently Asked Questions
To make this recipe with frozen tofu, thaw the block by boiling it or thawing it overnight in the refrigerator. Press the tofu, then marinate it. You can also slice, then marinate the tofu and freeze it. Let it thaw and bake it, which gives the tofu a firmer texture.
It’s best practice to let the tofu marinate for no more than 24 hours. After that, most tofu, except super firm, will begin to break down. Freeze it if you aren't going to use it right away.
Store Huli Huli tofu in an airtight container in the refrigerator for 5 days or freeze for 3 months.
The best way to reheat Huli Huli tofu is to wrap it in foil and reheat it in the oven. After 10 minutes, open the foil and allow the tofu to crisp for 2-3 minutes.
Many varieties of ketchup are vegan; however, it is best to check the labels and research. The thorny issue of ketchup usually concerns the sugar and how it’s manufactured.
If you air fry the tofu, line the bottom of the air fryer basket with parchment paper or use a special baking tray designed for your air fryer. Air fry for 10-12 minutes at 375 F (190 C), flipping halfway through.
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👩🏻🍳 Recipe
Huli Huli Tofu
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Ingredients
- 1 block tofu - firm or extra firm, 10-14 ounces/280-396 grams
- ¼ cup ketchup - see note 1
- ¼ cup soy sauce - use tamari for gluten-free
- 2 tablespoons date paste - or maple syrup
- 2 tablespoons apple cider vinegar
- 2 cloves garlic - minced or pressed
- 1 tablespoon ginger - minced or grated
Instructions
- Press the tofu using a tofu press or by wrapping it with a paper towel and placing it between 2 flat surfaces with the top weighed down. Press for 15 minutes.
- Make the Huli Huli sauce by combining the ketchup, soy sauce, date paste, apple cider vinegar, garlic, and ginger in a small bowl. Set the bowl aside until the tofu is pressed.
- Cut the tofu into slices that are about ¼ of an inch thick. The length of the strips is up to you, depending on how you want to use it.
- Place ¼ of the sauce in the bottom of a rimmed plate or flat dish. Add the tofu strips a few at a time. Use your hands to rub them with the sauce. Adding another ¼ of the sauce as you cover the tofu. Keep the reserved sauce handy as you’ll use it for baking.
- Place ¼ of the sauce in the bottom of a rimmed plate or flat dish. Add the tofu strips, a few at a time, using your hands to rub them with the sauce. Add more sauce as needed to cover all sides of the tofu. Reserve the remaining sauce.
- Marinate the tofu for at least 20 minutes or overnight in the refrigerator.
- Preheat the oven to 425 F. (220 C.). Arrange the tofu in a single layer in a baking dish. Spread half of the remaining sauce over the tofu pieces.
- Place the dish in the center oven rack and bake for 15 minutes. Then, flip the tofu pieces, spread the remaining sauce, and bake for another 10 minutes.
- Check that the tofu is firm in the middle. If you want to bake it further, but it’s getting too brown on top, cover the tofu with foil and continue baking.
- Serve warm with the remaining sauce over the top.
Notes
- Make my pineapple Huli Huli sauce, which is ketchup-free. It's a great option for this recipe.
- Marinate the tofu for up to 24 hours. After that, it may become super soft, break apart, and unmanageable. Freeze it if you aren't going to use it right away. Then, thaw it in the refrigerator and bake as directed.
- Store leftovers in the refrigerator for 5 days or freeze for 3 months.
- Reheat the tofu by wrapping it in foil and baking it for 10-15 minutes. Open the foil for the last 2-3 minutes to allow the tofu to crisp.
- To air-fry the tofu, line the bottom of the air fryer basket with parchment paper or use a special baking tray designed for your air fryer. Air-fry for 10-12 minutes at 375 F (190 C), flipping halfway through.
Nutrition
Nutritional information is an estimation only.
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June
This was really good. I used coconut sugar instead of the date paste due to time, but I will try it with the dates next time. I served it with pineapple rice and cornbread. Yum!
Denise
That sounds like a fantastic meal - I've got to check out pineapple rice for sure. I'm thrilled you enjoyed this recipe. Thanks for commenting. It is much appreciated.