George Patel
British Chinese home cooking has always been a conversation between the takeaway counter and the kitchen table. We love the crisp, glossy, savoury hits of salt and pepper chips, sweet and sour, and black bean sauce, but we also want meals built around vegetables that feel substantial. That is where tofu, tempeh and seitan earn their place. Treat them well and they will soak up soy, garlic, ginger and chilli, turning a pan of cabbage and mushrooms into something you would happily order again.
Why Pressing and Marinating Matters
Plant proteins are not naturally sponges for flavour. Tofu holds water; tempeh has a firm, nutty crumb; seitan is chewy and wheaty. The trick is to change their texture before they meet the sauce. Pressing removes excess water so tofu can fry rather than steam. Marinating seasons the interior, not just the surface. Frying then creates a browned, slightly crisp shell that grips a glossy sauce. This three-step rhythm — press, marinate, fry — is the difference between bland and brilliant.
Use a simple master marinade for all three: 2 tbsp light soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sesame oil, 1 tsp sugar, 1 tsp cornflour and a good pinch of white pepper. Whisk it together, add your protein, and leave for at least 20 minutes. The cornflour helps the marinade cling and encourages browning.
Tofu: Press, Freeze, then Fry
For stir-fries and braises, choose firm or extra-firm tofu. Wrap it in kitchen paper, set it on a plate, and weigh it down with a heavy pan or a couple of tins for 30 minutes. If you have time, freeze the block overnight, then thaw it: the ice crystals create a spongier texture that drinks up sauce. Slice into 2cm cubes or triangles.
Shallow-fry in about 2cm of groundnut oil at 180°C until golden on all sides, then drain. Alternatively, dust with cornflour and air-fry or pan-fry. Once crisp, add to a hot wok with garlic, ginger and spring onion, then splash in your marinade plus a little stock. Let it bubble and thicken. This is the path to mapo tofu, salt and pepper tofu, or a claypot-style braise with aubergine and mushrooms. Silken tofu is different: keep it for soups and steamed dishes, where its wobble is the point.
Tempeh: Steam, Soak, Sear
Tempeh is firmer and more savoury than tofu, with a pleasant nutty bitterness. Some cooks find that bitterness distracting, so simmer sliced tempeh in water with a splash of soy sauce and a slice of ginger for 10 minutes, then drain and pat dry. Now it is ready to marinate.
A hoisin and black vinegar marinade suits it beautifully: 2 tbsp hoisin, 1 tbsp black vinegar, 1 tbsp light soy, 1 tsp sugar, 1 clove grated garlic, 1 tsp five-spice. Leave for 30 minutes. Sear in a hot pan with a little oil until deeply browned. Tempeh holds its shape, so it works in black bean sauce with green beans, in a stir-fry with aubergine and peppers, or sliced thin and crisped for a takeaway-style topping.
Seitan: The Takeaway Hero
Seitan is made from wheat gluten, and its chewy, meaty bounce makes it the natural stand-in for the crispy shredded beef or sweet and sour pork of British Chinese takeaways. Buy it plain or make your own, but always treat it to a marinade. Slice it thinly across the grain, then dust with cornflour.
Fry in a shallow layer of oil until the edges are crisp and bronzed. Do not overcrowd the pan, or it will steam and turn rubbery. Once crisp, toss it in a quick sauce: ketchup, rice vinegar, sugar, a little light soy and a pinch of chilli flakes for sweet and sour; or black pepper, oyster sauce (or mushroom sauce), soy and a splash of water for a black pepper hit. Seitan also braises well in a master stock of soy, star anise, cinnamon and sugar, then sliced for noodle bowls.
Build a Hearty Vegetable-Led Meal
Think of the plant protein as one component, not the whole plate. A generous pile of vegetables gives sweetness, crunch and colour. Try cabbage, broccoli, mushrooms, peppers, carrot, mangetout, or sliced aubergine. Aromatics are non-negotiable: garlic, ginger, spring onion, and fresh chilli if you like heat.
For a weeknight stir-fry, fry the aromatics in a hot wok, add the hardest vegetables first, then the softer ones. Return your fried tofu, tempeh or seitan to the pan. Pour in a sauce made from 1 tbsp light soy, 1 tsp dark soy, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp black vinegar and 100ml stock, thickened with a teaspoon of cornflour mixed with cold water. Toss until glossy. Serve with jasmine rice or noodles. For a braise, combine everything in a pot with a little more stock and simmer until the vegetables are tender and the sauce is rich.
Practical Tips for UK Kitchens
- Press ahead. Pressed tofu keeps in the fridge for a day or two, ready for a fast fry.
- Freeze for texture. A frozen and thawed block is a game-changer for sauces and braises.
- Marinate for 20 minutes minimum. Longer is better, but even a short soak adds savour.
- Keep cornflour close. It thickens sauces and helps plant proteins crisp.
- Get the pan hot. A wok or wide frying pan over high heat gives colour, not steam.
- Don’t crowd. Fry in batches so everything browns properly.
- Sauce last. Add liquid at the end and toss quickly, so the coating stays glossy.
- Taste and adjust. A squeeze of lime, a dash of sesame oil or a pinch of sugar can balance everything.
With a little practice, tofu, tempeh and seitan become the most useful things in your fridge. They turn humble vegetables into a proper British Chinese feast — one that is generous, savoury and entirely your own.
