Vegan Chinese Food Part 5: Vegan Chinese BBQ: Smoky, Sticky, and 100% Plant-Based

Welcome to the holy grail of vegan Chinese food—the sizzling, caramelized, finger-licking world of Chinese BBQ. Forget sad grilled veggies; we’re talking char siu tofu, “duck” made from mushrooms, and ribs that’ll make your omni friends question everything.

This is healthy vegan meals meets unapologetic indulgence—because who says plant-based can’t be decadent? Let’s fire up the grill (or oven) and dive in.

🔥 Why Vegan Chinese BBQ?

Chinese BBQ (siu mei / 烧味) is traditionally meat-heavy, but with a few genius swaps, you can recreate:
✅ The sticky glaze (hello, malt syrup + hoisin)
✅ The smoky depth (liquid smoke + five-spice)
✅ The perfect chew (hello, king oyster mushrooms and seitan)

🍖 4 Must-Try Vegan Chinese BBQ Recipes

**1. Char Siu Tofu (叉烧豆腐) 🍯🔥

Flavor Profile: Sweet, Smoky, Umami

Why It’s Elite:

• Crispy-edged tofu glazed in authentic char siu sauce
• Meal-prep friendly—tastes even better the next day

Ingredients:

• 1 block extra-firm tofu (pressed, cut into strips)
• Marinade: 3 tbsp hoisin, 1 tbsp malt syrup (or maple), 1 tsp five-spice, 1/2 tsp liquid smoke
• Basting sauce: Reserved marinade + 1 tbsp soy sauce

Pro Hacks:
✔ Freeze & thaw tofu first for meatier texture.
✔ Broil 3-5 mins at the end for blackened edges.

**2. Crispy “Duck” Mushroom Pancakes (素鸭卷) 🥢🌿

Flavor Profile: Savory, Crispy, Aromatic

Why It’s Elite:

• King oyster mushrooms shred like Peking duck
• Served with steamed pancakes, hoisin, and scallions—chef’s kiss

Ingredients:

• 2 large king oyster mushrooms (shredded with a fork)
• Marinade: 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp five-spice
• To serve: Mandarin pancakes, cucumber strips, hoisin sauce

Pro Hacks:
✔ Pan-fry mushrooms in batches for maximum crispiness.
✔ Steam store-bought pancakes for 30 secs to soften.

**3. Sticky BBQ “Pork” Ribs (素排骨) 🍯🥢

Flavor Profile: Sweet, Tangy, Fall-Off-the-Bone

Why It’s Elite:

• Seitan or wheat gluten mimics rib texture shockingly well
• Sticky, finger-licking sauce (with a secret ingredient: plum jam)

Ingredients:

• 1 cup vital wheat gluten (for seitan) or pre-made vegan ribs
• BBQ glaze: 3 tbsp hoisin, 1 tbsp plum jam, 1 tsp rice vinegar

Pro Hacks:
✔ Bake seitan ribs wrapped in foil first for tenderness, then glaze and broil.
✔ Add a dash of smoked paprika for extra depth.

**4. Five-Spice “Chicken” Skewers (素鸡串) 🌿🔥

Flavor Profile: Aromatic, Slightly Charred

Why It’s Elite:

• Soy curls or tofu skin marinated in Chinese master stock flavors
• Perfect for outdoor grilling (or oven-broiling)

Ingredients:

• 2 cups rehydrated soy curls or tofu skin strips
• Marinade: 2 tbsp soy sauce, 1 tsp five-spice, 1 star anise (optional)

Pro Hacks:
✔ Skewer with scallions for extra flavor.
✔ Baste with extra marinade while grilling.

💡 Pro Tips for Next-Level Vegan BBQ

✔ The Glaze is Everything: Reduce your sauce until it coats the back of a spoon.
✔ Char Matters: Use a kitchen torch or broiler for authentic blackened bits.
✔ Serve Like a Pro:

• Lettuce wraps for freshness
• Pickled veggies to cut richness
• Extra napkins (trust us)

🎉 Final Verdict: Vegan Chinese BBQ = Game Over

Who needs meat when you’ve got caramelized, smoky, sweet-savory vegan Chinese food this good? These recipes prove healthy vegan meals can be bold, luxurious, and totally crave-worthy.

Up Next: Vegan Chinese Desserts (Part 6)—because we’re ending this series on a sweet, egg-free, coconutty high.

📌 Sources & Further Reading:

• The Vegan Chinese Kitchen (Hetty McKinnon)
• The Veggie Hong Kong Cookbook (for traditional techniques)
• Personal BBQ fails (RIP to my first batch of burnt seitan ribs)

Now go forth and BBQ like a plant-based boss. 🔥💪