Vegetarian Bistek Tagalog

Ingredients

In this vegetarian adaptation, the beef is replaced with tofu, providing a meaty texture and absorbing the flavors of the tangy sauce. The rest of the ingredients and cooking techniques remain true to the original Bistek Tagalog recipe. We alse have the original recipe for Bistek Tagalog, so you can check it out.

• 400g (14 oz) firm tofu, sliced into thin strips 400g (14 oz) firm tofu, sliced into thin strips
• 1/4 cup soy sauce 1/4 cup soy sauce
• 1/4 cup calamansi juice (or lemon juice) 1/4 cup calamansi juice (or lemon juice)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 medium onions, sliced into rings 2 medium onions, sliced into rings
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 cup water 1/4 cup water
• 2 tablespoons cornstarch (optional, for thickening the sauce) 2 tablespoons cornstarch (optional, for thickening the sauce)
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 230 kcal / 963 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 16g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the soy sauce and calamansi juice (or lemon juice). Add the tofu slices and marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the tofu from the marinade, reserving the marinade for later. Fry the tofu slices until golden and crispy, then transfer them to a plate lined with paper towels to drain excess oil.
3. 3.
   In the same skillet, add the onions and garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Pour in the reserved marinade and add the ground black pepper. Stir well to combine.
5. 5.
   If desired, mix the cornstarch with water to create a slurry. Add the slurry to the skillet to thicken the sauce. Stir continuously until the sauce thickens.
6. 6.
   Return the fried tofu to the skillet and toss gently to coat it with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro or green onions.
8. 8.
   Serve hot with steamed rice or your favorite vegetarian side dish.

Treat your ingredients with care...

• Tofu — Press the tofu before slicing to remove excess moisture and improve its texture when cooked.
• Calamansi juice — If you can't find calamansi juice, you can substitute it with lemon juice for a similar tangy flavor.
• Cornstarch — Adding cornstarch to the sauce is optional, but it helps thicken the sauce and create a glossy glaze.

Tips & Tricks

• For extra flavor, you can add a splash of vegetarian Worcestershire sauce to the marinade.
• If you prefer a spicier version, add a few slices of red chili pepper or a dash of chili flakes to the sauce.
• Serve the Vegetarian Bistek Tagalog with a side of steamed vegetables or a fresh green salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Vegetarian Bistek Tagalog hot over a bed of steamed rice. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the tofu slices on a serving platter and pour the tangy sauce over them. Garnish with a sprinkle of fresh cilantro or green onions. Serve with a side of steamed rice and colorful vegetables for an appealing presentation.