Description
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.
Ingredients
Tofu
- 16 oz extra-firm or firm tofu, pressed and diced
- 4 tablespoons (32g) cornstarch
- 1/2 teaspoon sinigang powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons oil, for frying
Sauce
- 3/4 cup vegan beef broth or vegetable broth
- 1/2 tablespoon (4g) cornstarch
- Heaping 1/2 tablespoon sinigang powder
- 2 tablespoons granulated sugar, or to taste
- Black pepper, to taste
- 1 tablespoon oil
- 2 scallions, sliced with whites and greens separated
- 3 cloves garlic, minced
- 1/2 teaspoon grated ginger, packed
- 1/8–1/4 teaspoon red pepper flakes
Equipment Needed
- Tofu press
- Small and large mixing bowls
- Large wok or skillet
- Spatula
- Whisk
Instructions
- Prepare the tofu. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
- 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.
- 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.
- Prepare the sauce. To a small bowl, whisk together the vegan beef broth, cornstarch, sinigang powder, sugar, and a pinch of black pepper. Set aside.
- 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.
- Add remaining ingredients. Add the sauce mixture, and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
- Add cooked tofu. Mix until well combined.
- Season. Taste and season with additional salt and black pepper as needed.
- Enjoy. Serve immediately while warm with rice and a garnish of the remaining greens of the scallions.
Notes
- Storage: This tofu is best served fresh, but leftovers will keep for 3 days in an airtight container.
- 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Filipino