Sinigang Tofu
Sinigang Tofu
Ingredients
For the Tofu
- 1 pound extra-firm tofu, pressed and diced into 1-inch cubes
- 1/4 cup cornstarch
- 1 tablespoon sinigang powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil, for pan-frying
For the Sinigang Sauce
- 1 1/2 cups vegan beef broth, or vegetable broth
- 1 tablespoon sinigang powder
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1/4 teaspoon black pepper
For the Aromatics
- 3 scallions, whites separated from greens, thinly sliced
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon oil, for sautéing
For Serving
- 4 cups cooked rice
- 2 tablespoons scallion greens, sliced, for garnish
- salt, to taste
- black pepper, to taste
Instructions
- 1
In a large bowl, combine the diced tofu, 1/4 cup cornstarch, 1 tablespoon sinigang powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently until the tofu is evenly coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Add the coated tofu in a single layer, working in batches if necessary to avoid overcrowding the pan. Pan-fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set aside on a plate lined with a paper towel.
⏱️ 7 min
- 3
While the tofu is cooking, prepare the sinigang sauce. In a small bowl, whisk together the vegan beef broth, 1 tablespoon sinigang powder, 1 tablespoon cornstarch, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper until smooth and no lumps remain.
⏱️ 3 min
- 4
In the same skillet (add 1 tablespoon of oil if needed), reduce the heat to medium. Add the white parts of the scallions, minced garlic, grated ginger, and red pepper flakes. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 5
Pour the whisked sinigang sauce mixture into the skillet with the aromatics. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
⏱️ 3 min
- 6
Add the cooked crispy tofu back into the skillet with the thickened sauce. Toss gently to coat the tofu evenly. Taste and season with additional salt and pepper as needed.
⏱️ 2 min
- 7
Serve the Sinigang Tofu immediately over hot cooked rice, garnished with the sliced green parts of the scallions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sinigang Tofu
For the Tofu
- 1 pound extra-firm tofu, pressed and diced into 1-inch cubes
- 1/4 cup cornstarch
- 1 tablespoon sinigang powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil, for pan-frying
For the Sinigang Sauce
- 1 1/2 cups vegan beef broth, or vegetable broth
- 1 tablespoon sinigang powder
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1/4 teaspoon black pepper
For the Aromatics
- 3 scallions, whites separated from greens, thinly sliced
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon oil, for sautéing
For Serving
- 4 cups cooked rice
- 2 tablespoons scallion greens, sliced, for garnish
- salt, to taste
- black pepper, to taste
Instructions
- 1
In a large bowl, combine the diced tofu, 1/4 cup cornstarch, 1 tablespoon sinigang powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently until the tofu is evenly coated.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Add the coated tofu in a single layer, working in batches if necessary to avoid overcrowding the pan. Pan-fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set aside on a plate lined with a paper towel.
⏱️ 7 min - 3
While the tofu is cooking, prepare the sinigang sauce. In a small bowl, whisk together the vegan beef broth, 1 tablespoon sinigang powder, 1 tablespoon cornstarch, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper until smooth and no lumps remain.
⏱️ 3 min - 4
In the same skillet (add 1 tablespoon of oil if needed), reduce the heat to medium. Add the white parts of the scallions, minced garlic, grated ginger, and red pepper flakes. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 5
Pour the whisked sinigang sauce mixture into the skillet with the aromatics. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
⏱️ 3 min - 6
Add the cooked crispy tofu back into the skillet with the thickened sauce. Toss gently to coat the tofu evenly. Taste and season with additional salt and pepper as needed.
⏱️ 2 min - 7
Serve the Sinigang Tofu immediately over hot cooked rice, garnished with the sliced green parts of the scallions.
⏱️ 2 min