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.
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
- 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, singing 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 remaining scallions.
Find the full printable recipe here: Sinigang Tofu
