Three Cup Tofu Poutine

Another creation I recently made for Taiwanfest, this fusion dish was inspired by Taiwanese Three Cup Chicken and the classic Canadian Poutine.

I used irregular tofu chunks to emulate chicken, and served it with the Three Cup Sauce over a bed of fries. So if you think tofu is bland or boring, I’m here to prove you wrong!

This healthier vegan take also uses baked fries and cashew “cheese curds” to complete the classic Canadian favourite. I promise you, this duo makes for the perfect, coziest dish!

Be sure to check out my recipe video on Taiwanfest website so you can follow along with me and recreate this delectable dish for you and your loved ones!

I was also recently interviewed by Georgia Straight about my blog and this dish — so if you’re interested in reading more, be sure to check out the article here.

Three Cup Tofu Poutine

Inspired by Taiwanese Three Cup Chicken and the classic Canadian Poutine, this dish uses baked fries, tofu and cashew mozzarella to create a healthier vegan fusion.


Baked Fries

  • 3 small Russet Potatoes (or 2 large)
  • oil to spray
  • salt to taste

Cashew Mozzarella "Cheese Curds"

  • ¼ cup raw cashews (soaked overnight)
  • cups hot water
  • juice of ¼ lemon
  • ½ tbsp apple cider vinegar
  • ½ tsp nutritional yeast
  • ½ tsp miso paste
  • ¼ tsp salt
  • 2 tbsp tapioca flour

For the Tofu

  • 6 oz extra firm tofu (pressed 30 mins minimum)
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • cup cornstarch

For the Three Cup Tofu Sauce

  • ¼ cup + 2 tbsp soy sauce
  • ¾ cup water
  • 3 tbsp maple syrup
  • ¼ cup cooking wine
  • 1 tbsp toasted sesame oil
  • 2 tbsp cornstarch
  • 3 cloves garlic (sliced)
  • 1 tsp fresh ground ginger
  • 1 heaping cup fresh basil


Cashew Mozzarella "Cheese Curds"

  • Soak the cashews in water overnight.
  • Add into the blender: lemon juice, apple cider vinegar, nutritional yeast, miso paste, salt and tapioca flour. Then blend until very smooth.
  • Transfer the mixture to a pan over medium heat, stirring continuously. Stir until a smooth and stretchy cheese is formed.
  • Transfer to a bowl or container and let it sit in the fridge for a minimum of 3-4hours.

Baked Fries

  • Preheat the oven to 425°F.
  • Slice the potatoes into strips, put onto a baking tray, toss in salt, and spray oil.
  • Spread on the baking tray evenly and bake at 425°F for 25 mins.
  • Flip the fries around and turn up the temperature to 475°F and bake for 15-20
    more mins or until lightly browned and crispy.
  • Remove from oven and transfer to a plate.

Three Cup Tofu

  • Slice the tofu in half and press for a minimum of 30 minutes with paper towel and a weight (I used a cutting board and some cans).
  • Using your hands, break up the tofu into irregular chunks.
  • In a bowl, combine 2 tbsp soy sauce with 1 tbsp of sesame oil and stir together.
  • Coat the tofu chunks in this mixture, then coat in cornstarch.
  • Turn on medium heat and spray the pan with oil. Pan fry the tofu until all sides are golden brown and crispy. Remove from heat and set aside.
  • In a bowl, combine soy sauce, water, maple syrup, cooking wine, cornstarch and ginger.
  • Lightly sauté the sliced garlic with sesame oil.
  • Pour in the sauce mixture into a pan over medium heat. Stir until it starts to thicken.
  • Add in the tofu, and stir until fully coated in the sauce.
  • Add in the fresh basil and cook for a few more minutes.

To assemble

  • Break cashew mozzarella into small chunks and place over fries on the plate
  • Pour the three cup tofu and the sauce over top.
  • Enjoy!