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These Filipino Style Tofu Steak or Tokwa Bistek are fried slabs of tofu with a thick savoury and tangy sauce drizzled over and topped with sautéed white onions for that extra texture and sweetness. This is delicious with a bowl of steamed rice or Filipino garlic rice (singangag!)

I’d sat this is almost like if Japanese Style Crispy Tofu or Agedashi Tofu and Filipino Bistek Tagalog had a vegan baby.

FILIPINO BISTEK TAGALOG OR ‘BEEF STEAK’

Bistek Tagalog or a Filipino Style Beef Steak is a dish I grew up enjoying. We also had a pork version, which we’d always have at home. What makes a Filipino Beef Steak distinct is the savoury and tangy sauce — the tanginess from calamansi or Philippine lime juice.

I really loved the acidity from the super flavourful sauce that I’d scoop over my rice for a really satisfying meal. It’s also distinct for the sauteed (or even raw) sliced onions that are served with it. I prefer my onions sautéed so that these release the extra sweetness that pair so well with the dish.

THIS VEGAN VERSION

This is what I like to call a Bistek Tokwa – tokwa meaning tofu in Filipino. I made this with a slight twist – I coated the tofu with some flour for that extra crust and bite when cooked, and thickened the sauce with a corn starch slurry to give it more body.

I used extra firm tofu since it gives this dish that hearty bite and also holds up the best when compared to other types of less firm tofu.

INGREDIENTS FOR THIS TOFU STEAK OR BISTEK TOKWA

You can check out the full recipe in the card below!

TOFU OR TOKWA

• 17.5 oz extra firm tofu or tokwa
• 2 tbsp soy sauce
• 1 tbsp calamansi juice or lemon/lime juice (see notes)
• Dash garlic powder
• Dash ground black pepper

FOR COATING

• 1/4 cup all purpose flour or other flour (optional, see notes)

FOR FRYING

• Neutral oil

FOR TOPPING

• 1 large white onion , cut into rings

CORN STARCH SLURRY

• 1.5 tbsp corn starch
• 1.5 tbsp room temperature water

FOR STIR-FRYING AND SAUCE

• Remaining oil
• 1/2 small red onion , diced
• 2 cloves garlic , minced
• Leftover marinade
• 3/4 cup water or vegetable stock see notes
• 1 vegetable cube or bouillon optional (see notes)
• 1 tbsp sugar adjust to taste
• 1 tbsp vegetarian oyster sauce
• 1/2 to 1 tbsp soy sauce adjust to taste
• 1-2 tbsp water to thin out sauce (optional)

TO SERVE

• Chopped spring onions or chives for topping
• Steamed rice or Fried Garlic Rice (Sinangag) , see recipe here

TO MAKE THIS TOKWA RECIPE

PREPARE THE TOFU

• Press your tofu to drain excess water. I do so by wrapping it in a kitchen towel and place a few heavy chopping boards over it.
• Slice the tofu into 3/4-inch (2-cm) thick pieces.
• In a large container, mix together the soy sauce, calamansi/lime/lemon juice, garlic, and pepper.
• Add the tofu in and coat into the marinade. Leave to marinate for at least 30 minutes. You can also prepare this in advance and leave to marinate overnight in the refrigerator.

COATING THE TOFU

• Place the flour (if using) on a plate.
• Coat each piece of tofu into the flour mix.

COOK THE TOFU

• Check the notes below if you’re cooking the tofu without any coating.
• Heat a large pan or wok over medium high heat.
• Add some oil for pan-frying. Once hot (you’ll see some small bubbles), add the tofu.
• Cook until lightly golden and crisp. You may need to cook this in batches depending on the size of your pot or pan.
• Remove the tofu from the oil and place on a strainer or a plate with some paper towels.

CORN STARCH SLURRY

• Mix together the corn starch and water until the starch is dissolved. Set aside.

STIR-FRYING

• Lessen the oil from your pan/wok.
• Stir-fry the white onion rings until tender. You can opt to stir-fry for a shorter term if you want these crunchier. Set aside.
• In the same pan/wok over medium heat, stir-fry the onion and garlic.
• Add in the leftover marinade, water/stock, and vegetable cube/bouillon (if using).
• Season with sugar, vegetarian oyster sauce, and soy sauce.
• Leave to simmer until it comes to a boil.
• Lower the heat. Give the cornstarch slurry another mix (since the starch can settled at the bottom).
• Pour the slurry into the sauce. Mix well and allow it to thicken.
• Add in the calamansi/lemon/lime juice and mix well. Taste the sauce and feel free to season more, if needed.
• To thin out the sauce, you can add 1-2 tbsp more water and mix well.

TO SERVE

• Place the fried tofu on a plate. When ready to enjoy, pour the hot sauce over the tofu. Add in the sautéed onion rings on top and garnish with chives/green onions.
• Can I keep the sauce and tofu separate?
• Yes! I actually recommend the keep the sauce and tofu separate especially if you intend to have leftovers or if making this in big batches. This way the tofu won’t soak in the sauce since the flour coating can easily be stripped off the tofu when left for too long.

• Serve immediately. This is best enjoyed with rice or Fried Garlic Rice (Sinangag).

MORE FILIPINO VEGAN RECIPES YOU MIGHT ENJOY

• Adobo
• Tofu Sisig
• Tokwa’t Baboy
• Filipino Kaldereta or ‘Meat’ Stew
• Mushroom Tocino
• Fried Garlic Rice
• Lumpiang Gulay or Fried Vegetable Spring Rolls
• Filipino “Pork” Barbecue
• Tofu and Mushroom Salpicao
• Bola-Bola (Filipino Meatballs)

Filipino Style Tofu Steak (Tokwa Bistek)

5 from 2 votes

If Japanese Style Crispy Tofu or Agedashi Tofu and Filipino Bistek Tagalog had a vegan baby — this Filipino Style Tofu Steak is it! These Filipino Style Tofu Steaks or Tokwa Bistek are fried slabs of tofu with a thick savoury and tangy sauce drizzled over and topped with sautéed white onions for that extra texture and sweetness. This is delicious with a bowl of steamed rice or Filipino garlic rice (singangag!)

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Asian, Filipino, Southeast Asian

Servings 3 people

Calories 279 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Tofu

• 17.5 oz extra firm tofu or tokwa
• 2 tbsp soy sauce
• 1 tbsp calamansi juice or lemon/lime juice (see notes)
• Dash garlic powder
• Dash ground black pepper

For Coating

• 1/4 cup all purpose flour or other flour (optional, see notes)

For Frying

• Neutral oil

For Topping

• 1 large white onion , cut into rings

Cornstarch Slurry

• 1.5 tbsp corn starch
• 1.5 tbsp room temperature water

For Stir-frying & Sauce

• Remaining oil
• 1/2 small red onion , diced
• 2 cloves garlic , minced
• Leftover marinade
• 3/4 cup water or vegetable stock see notes
• 1 vegetable cube or bouillon optional (see notes)
• 1 tbsp sugar adjust to taste
• 1 tbsp vegetarian oyster sauce
• 1/2 to 1 tbsp soy sauce adjust to taste
• 1-2 tbsp water to thin out sauce (optional)

For Serving

• Chopped spring onions or chives for topping
• Steamed rice or Fried Garlic Rice (Sinangag) , see recipe here

Instructions

 

Prepare the Tofu

• Press your tofu to drain excess water. I do so by wrapping it in a kitchen towel and place a few heavy chopping boards over it.
• Slice the tofu into 3/4-inch (2-cm) thick pieces.
• In a large container, mix together the soy sauce, calamansi/lime/lemon juice, garlic, and pepper.
• Add the tofu in and coat into the marinade. Leave to marinate for at least 30 minutes. You can also prepare this in advance and leave to marinate overnight in the refrigerator.

Coating the Tofu

• Place the flour (if using) on a plate.
• Coat each piece of tofu into the flour mix.

Cook the Tofu

• Check the notes below if you’re cooking the tofu without any coating.
• Heat a large pan or wok over medium high heat.
• Add some oil for pan-frying. Once hot (you’ll see some small bubbles), add the tofu.
• Cook until lightly golden and crisp. You may need to cook this in batches depending on the size of your pot or pan.
• Remove the tofu from the oil and place on a strainer or a plate with some paper towels.

Cornstarch Slurry

• Mix together the corn starch and water until the starch is dissolved. Set aside.

Stir-frying

• Lessen the oil from your pan/wok.
• Stir-fry the white onion rings until tender. You can opt to stir-fry for a shorter term if you want these crunchier. Set aside.
• In the same pan/wok over medium heat, stir-fry the onion and garlic.
• Add in the leftover marinade, water/stock, and vegetable cube/bouillon (if using).
• Season with sugar, vegetarian oyster sauce, and soy sauce.
• Leave to simmer until it comes to a boil.
• Lower the heat. Give the cornstarch slurry another mix (since the starch can settled at the bottom).
• Pour the slurry into the sauce. Mix well and allow it to thicken.
• Add in the calamansi/lemon/lime juice and mix well. Taste the sauce and feel free to season more, if needed.
• To thin out the sauce, you can add 1-2 tbsp more water and mix well.

To Serve

• Place the fried tofu on a plate. When ready to enjoy, pour the hot sauce over the tofu. Add in the sautéed onion rings on top and garnish with chives/green onions.
• Serve immediately. This is best enjoyed with rice or Fried Garlic Rice (Sinangag).
• Can I keep the sauce and tofu separate?

  Yes! I actually recommend the keep the sauce and tofu separate especially if you intend to have leftovers or if making this in big batches. This way the tofu won’t soak in the sauce since the flour coating can easily be stripped off the tofu when left for too long.

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Notes

CALAMANSI JUICE

• Calamansi are Philippine limes and they pack a more acidic punch compared to regular lemon or lime. If you’re looking for a bit more acidity, you can add more lemon/lime juice if you have no access to calamansi.

 

Can I opt not the coat the tofu with flour?

• Yes you can opt to just pan-fry the tofu without any coating. After marinating, heat a large non-stick pan or skillet over medium high heat. Add some oil. Once hot, add the marinated tofu. Pan-fry on both sides until lightly brown and crisp on the edges. Don’t over cook since this can dry out the tofu. From here, you can place the tofu on a plate before pouring the sauce over.

Can I keep the sauce and tofu separate?

• Yes! I actually recommend the keep the sauce and tofu separate especially if you intend to have leftovers or if making this in big batches. This way the tofu won’t soak in the sauce since the flour coating can easily be stripped off the tofu when left for too long.

NUTRITIONAL INFO

Serving: 1serving | Calories: 279kcal | Carbohydrates: 26g | Protein: 16g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1109mg | Potassium: 389mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 3mg

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