Sinigang Tofu

This Sinigang Tofu is a tangy, savory twist on a Filipino classic! Crispy bites of tofu tossed in a tangy, sour sinigang sauce make for a flavorful plant-based dinner everyone will love. 

If you love our Sinigang, aka Filipino Tamarind Soup, you’ll love this Sinigang Tofu! It has the same signature flavor of sinigang packed into a quick and easy tofu dinner that’s perfect for weeknights. 

All you need is 11 simple ingredients and fluffy rice for serving! 

Ingredients You’ll Need 

For the Tofu

• Tofu: We prefer firm or extra-firm tofu. Note that extra-firm tofu won’t absorb the flavors in the sauce as well, but it will be a bit more crispy. Use the firmness you prefer or have access to.
• Cornstarch:  Lightly coats the tofu and helps to make it crispy after pan-frying.
• Sinigang powder: This Filipino seasoning mix that embodies the tamarind-based sour soup and gives this tofu dish its signature tangy, sourness.
• Oil: You’ll need a neutral, high smoke cooking oil for pan-frying the tofu. We recommend avocado oil or vegetable oil.

For the Sinigang Sauce

• Aromatics: Scallions, garlic, and ginger create a flavorful foundation to build the sauce. 
• Spices: Red chili flakes, black pepper, and additional sinigang powder enhance the flavor of the sinigang sauce. 
• Vegan beef broth: Acts as the base of the sauce and adds umami and depth to the sauce. If you don’t have access to vegan beef broth, a good vegetable broth works well, too. 
• Cornstarch: Helps to thicken the sauce and stick to the crispy tofu. 
• Sugar: As needed to balance the sourness.

How to Make Sinigang Tofu

1. Prepare the tofu. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
2. Prepare the cornstarch mixture. To a large bowl, add the cornstarch, sinigang powder, salt, garlic woodier and black pepper to a large bowl. Mix until uniform and then add the cubed tofu. Gently toss or mix to coat. 
3. Brown the tofu. Heat the oil in a large wok or skillet. Place the tofu in the wok in a single layer and brown it on all sides, adjusting the heat as necessary. When done, transfer the tofu to a paper towel-lined plate. 
4. Prepare the sauce. To a small bowl, whisk together the vegan beef broth, cornstarch, singing powder, sugar, and a pinch of black pepper. Set aside. 
5. Sauté the aromatics. Add oil over medium-low heat in the same skillet that you fried the tofu. Once heated, add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
6. Add remaining ingredients. Add the sauce mixture and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
7. Add cooked tofu. Mix until well combined. 
8. Season. Taste and season with additional salt and black pepper as needed. 
9. Enjoy. Serve immediately while warm with rice and a garnish of remaining scallions.  

Serving Suggestions

We love this tofu dish served over white rice and the remaining greens of the scallions. It’s quite hearty and filling, but if you’d like to serve it with a few additional appetizers or sides, try Lumpiang Shanghai, Siopao Asado, or Vegan Pandesal.  

Storage Instructions

This Filipino tofu is best served fresh, but leftovers will keep for 3 days in an airtight container. 

More Filipino Recipes YOu May Enjoy:

Filipino

Vegan Giniling (Filipino Picadillo)

Gluten Free

Vegan Sinigang (Filipino Tamarind Soup)

Dinner

Crispy Tofu Sisig

Gluten Free

Vegan Filipino Chicken Adobo (Gluten-free)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

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