Vegan Bistek Tagalog is a delicious and healthier take on the classic Filipino Beef Steak, traditionally made with marinated beef and lots of onions. In this meat-free version, extra-firm tofu stands in for the beef, absorbing the savory, tangy marinade to create a dish that's both flavorful and satisfying. Perfect for a weeknight dinner or a special occasion, this vegan Bistek Tagalog will quickly become a favorite in your home.
Why You'll Love This Recipe
- Authentic Flavors: This vegan version captures the traditional flavors of Bistek Tagalog with a savory soy sauce marinade and plenty of onions.
- Healthy and Nutritious: Tofu is a great source of plant-based protein, and this dish is lower in fat compared to the beef version.
- Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible even for beginners.
- Versatile: Serve it with rice, quinoa, or your favorite grain, and pair it with vegetables for a complete meal.
- Perfect for Meal Prep: The flavors deepen over time, making it an excellent choice for leftovers.
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Ingredients
Extra-Firm Tofu: The main protein source for this dish, tofu absorbs flavors well and provides a firm texture similar to beef.
Soy Sauce: Adds a deep, savory umami flavor to the marinade and sauce.
Lemon Juice (or Calamansi Juice): Provides a tangy and slightly acidic taste, balancing the saltiness of the soy sauce.
Olive Oil: Used for frying the tofu and onions, giving a rich and smooth flavor.
Vinegar: Adds acidity to the marinade, enhancing the overall flavor profile.
Vegan Broth: Adds depth and richness to the sauce, making it more flavorful.
White Onion: Sliced into rings and cooked until caramelized, adding sweetness and texture to the dish.
Black Pepper: Adds a hint of spice and enhances the overall taste.
Lemon Seasoning (Optional): Enhances the citrus flavor, making the dish even more vibrant.
Vegetable Oil: Used as an alternative frying oil, if preferred, to ensure the tofu and onions are perfectly cooked.
Instructions
- Step 1: Marinade and dredge Tofu
- Sear on a non stick pan on medium-high heat until golden brown on all sides.
- Step 3: pour in sauce mixture.
- Step 4: Fry onions, deglaze with soy & vinegar
5. Assemble
- Prepare the Tofu:
- Press the tofu to remove excess water. This can be done using a tofu press or by placing the tofu between paper towels and pressing with a heavy object.
- Slice the tofu into ¼ inch thick pieces.
- Marinate the Tofu:
- In a large bowl, mix soy sauce, lemon juice, vinegar, and black pepper.
- Add the tofu slices to the marinade, ensuring each piece is well-coated.
- Marinate for at least 30 minutes, or up to overnight in an airtight container for more flavor.
- Cook the Onions:
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the onion rings and cook until they become soft and slightly caramelized, about 6-8 minutes.
- Remove the onions from the pan and set aside.
- Cook the Tofu:
- In the same pan, add the remaining 1 tablespoon of olive oil.
- Coat Tofu in seasoned cornstarch. Fry the marinated coated tofu slices in batches, cooking each side until golden brown, about 3-4 minutes per side.
- Remove tofu from the pan and set aside.
- Make the Sauce:
- In the same pan, pour in the leftover marinade and vegan broth. Bring to a gentle boil over medium heat.
- Add the cooked tofu back into the pan, ensuring each piece is coated with the sauce.
- Let it simmer for about 5-7 minutes, allowing the tofu to absorb the flavors.
- Combine and Serve:
- Add the cooked onions back to the pan with the tofu and sauce.
- Mix gently to combine, allowing the onions to reheat.
- Serve hot with a side of white rice, garnished with a sprinkle of fresh black pepper.
Hint: Next time, try adding a little bit of Worcestershire sauce (vegan) to the marinade for an extra depth of flavor. This can enhance the savory profile of the dish, making it even more satisfying.
Substitutions
Lemon Juice: Use calamansi juice for a more authentic flavor or Meyer lemons for a milder taste.
Soy Sauce: Substitute with tamari or coconut aminos for a gluten-free option.
Olive Oil: Use vegetable oil or any neutral oil if preferred.
Vinegar: Apple cider vinegar or white vinegar can be used in place of regular vinegar.
Variations
Spicy Bistek: Add a teaspoon of red pepper flakes to the marinade for a spicy kick.
Vegetable Mix: Include vegetables like bell peppers or mushrooms to make the dish more colorful and nutritious.
Soy Curls: Replace tofu with soy curls for a different texture that's closer to traditional beef.
Top tip
For the best texture, make sure to press the tofu thoroughly to remove as much water as possible before marinating. This will allow the tofu to absorb more flavor and achieve a better texture when cooked.
FAQ
Q: Can I use a different type of tofu for this recipe? A: It's recommended to use extra-firm tofu for this recipe because it holds up well during cooking and absorbs the marinade effectively. However, firm tofu can also be used if extra-firm is not available. Avoid silken tofu as it is too soft and may fall apart.
Q: What if I don't have calamansi juice? A: If calamansi juice isn't available, you can substitute it with lemon juice or Meyer lemon juice. Both will provide the necessary acidity and citrus flavor.
Q: How do I press tofu without a tofu press? A: To press tofu without a tofu press, wrap the tofu block in paper towels or a clean kitchen towel, then place it on a plate. Put a heavy object, such as a cast iron pan or a stack of books, on top. Let it sit for about 20-30 minutes to remove excess water.
Q: Can I make this dish gluten-free? A: Yes, to make this dish gluten-free, use tamari or coconut aminos instead of soy sauce. Both are gluten-free alternatives that provide a similar savory flavor.
Q: Can I use vegetable broth instead of vegan broth? A: Yes, vegetable broth is a great alternative to vegan broth and will work just as well in this recipe, adding depth and richness to the sauce.
Q: How can I add more flavor to the tofu? A: For extra flavor, marinate the tofu overnight. You can also add a teaspoon of Worcestershire sauce (make sure it's vegan) to the marinade for an extra depth of flavor.
Q: Can I prepare this dish in advance? A: Yes, you can prepare the tofu and onions in advance and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Q: What should I serve with Vegan Bistek Tagalog? A: This dish is traditionally served with white rice, but you can also serve it with brown rice, quinoa, or even a side of sautéed greens for a complete meal.
Q: How do I prevent the tofu from sticking to the pan? A: Ensure your pan is well-heated before adding the tofu. Using a non-stick pan or a well-seasoned cast iron skillet can also help. Additionally, avoid overcrowding the pan to allow proper browning.
Q: Can I use a different oil for frying? A: Yes, you can use vegetable oil, canola oil, or any neutral oil if you prefer. Olive oil adds a richer flavor, but other oils will work just as well for frying the tofu and onions.
Other Vegan Bistek Tagalog Recipes
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Vegan Bistek Tagalog (Filipino Beef Steak) Tofu
Ingredients
- 1 block extra-firm tofu pressed and sliced into ¼ inch pieces
- ¼ cup soy sauce
- ¼ cup lemon juice or calamansi juice if available
- 2 tablespoon olive oil divided
- 1 tablespoon vinegar
- ½ cup vegan broth
- 1 large white onion sliced into rings
- 1 teaspoon black pepper
- 1 tablespoon lemon seasoning optional
- 2 tablespoon vegetable oil
Instructions
- Prepare the Tofu:
- Press the tofu to remove excess water. This can be done using a tofu press or by placing the tofu between paper towels and pressing with a heavy object.
- Slice the tofu into ¼ inch thick pieces.
- In a large bowl, mix soy sauce, lemon juice, vinegar, and black pepper.
- Add the tofu slices to the marinade, ensuring each piece is well-coated.
- Marinate for at least 30 minutes, or up to overnight in an airtight container for more flavor.
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the onion rings and cook until they become soft and slightly caramelized, about 6-8 minutes.
- Remove the onions from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of olive oil.
- Coat tofu In seasoned cornstarch. Fry the marinated tofu slices in batches, cooking each side until golden brown, about 3-4 minutes per side.
- Remove tofu from the pan and set aside.
- In the same pan, pour in the leftover marinade and vegan broth. Bring to a gentle boil over medium heat.
- Add the cooked tofu back into the pan, ensuring each piece is coated with the sauce.
- Let it simmer for about 5-7 minutes, allowing the tofu to absorb the flavors.
- Add the cooked onions back to the pan with the tofu and sauce.
- Mix gently to combine, allowing the onions to reheat.
- Serve hot with a side of white rice, garnished with a sprinkle of fresh black pepper.
