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One of my favorite easy Filipino dishes has got to be Bistek Tagalog. For those, who may not be familiar with the term “bistek” (bee-stek), it really just means beef steak in the English language. Bistek derives from the word “bistec” in Spanish, or thinly sliced beef. As a kid, I was a picky eater. And one of the few dishes my parents did not really have to convince me to eat was bistek; so it became one of our staple recipes at home. I’ve not really strayed away from making a vegan version of it. In fact, this is one of my favorite easy dinners to make when I don’t know what else to cook. It takes less than an hour to make, no overcomplicated ingredients, and and it is very flavorful and savory perfect with a bed of steamed rice.

BISTEK IS TRADITIONALLY BRAISED BEEF SOAKED IN AN UMAMI SOY BROTH WITH A LITTLE BIT OF ACIDITY FROM LEMON OR CALAMANSI JUICE (PHILIPPINE LIME).

WHAT IS IN BISTEK

Traditionally, it is obviously made with beef. But for this recipe, I’m using tofu as the main protein. Tofu, like in many of my dishes, is the best option as it absorbs all the flavors so well without any weird after taste. While there may be many versions of tofu steak, I made sure this did not lack flavor.

Here are key ingredients for making this recipe:

  • Vegetable Broth – Instead of water as the base of the sauce. To give an extra rich, savory flavor. I used the Better Than Bouillon Vegetable Paste and diluted it with water as it adds a better depth of flavor compared to traditional vegetable broth. If you don’t have this, a vegetable cube or “no chick’n” cube will work just fine too. Otherwise, use regular vegetable broth (which will still yield a tasty result).
  • Yukon Gold Potatoes – Instead of regular russet potatoes. Yukon gold potatoes are much tender perfect for braising and steak recipes. It will cook faster than russet potatoes and you don’t have to worry about pealing off the skin (just be sure to wash it). Once they are tender, they are velvety more than they are starchy.
  • Red or white onions – You will need a lot. A LOT. Think one whole large head of onion. Any onion would work just fine, to be honest. But if you are a fan of a little more sweetness, go for the red onions.
  • Soy sauce – to give it a dark rich umami flavor.
  • Fresh lemon or calamansi juice – for the acidity. Traditionally, calamansi is preferred (or Philippine lime). However, if you don’t have access to calamansi at the moment, lemon juice works just as great and what I used for this recipe.
  • Vegan Butter or olive oil – Because we are using plant ingredients, with little to no fat ingredients, adding a tablespoon of vegan butter or olive oil gives the dish a “fuller” finish.
  • Green onions & red hot pepper – for color and added flavor. Totally optional but I love adding heat to bistek. Also, green onions make everything taste better.

PREPARING YOUR TOFU

I would normally write a short discussion on how to properly prepare tofu as I would receive questions on how to get it right. Most commonly, the problem is that (1) tofu is very bland, (2) it would stick to the pan, or (3) the texture falls apart or crumbles. Here are a few tips to help you get the most out of your tofu and prepare it like a pro.

  • Tofu is bland – the solution? Season all sides of the tofu with salt & pepper before cooking. so that it will already have some flavor beforehand.
  • It sticks to the pan – this can be caused by a few reasons. First, your tofu may have a lot of excess liquid: if this is the case, press out as much excess liquids before slicing and then pat dry before you season or cook. Second reason, your pan might not be hot enough that the surface of the tofu sat longer on the pan than it should. Thirdly, you did not put enough cooking oil. Be sure you are using a non-stick pan or use enough oil.
  • Texture crumbles too fast – As firm as tofu might be, still be gentle. It is not meat and will, generally, crumble. Be sure to check the label of what firm level your tofu is and what the recipe calls for. Lastly, crumbling tofu may also be from the excess liquids it holds. Again, it is crucial to press out as much excess liquid if you are pan frying or braising a tofu dish. It will be a lot easier to handle.

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Vegan Tofu Bistek Tagalog (Filipino “Beef” Steak)

Course Dinner, Entree, Lunch
Cuisine Asian, Filipino
Keyword Asian Recipe, Bistek Tagalog, easy recipe, Filipino Bistek, Filipino Breakfast, Filipino Recipe, Vegan Bistek
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people
Author The Earth Kitchen

Equipment

  • large sauté pan with lid
  • mixing sauce bowl

Ingredients

FOR THE SAUCE

  • ½ cup vegetable broth see notes
  • 3 tbsp soy sauce
  • 2 tsp granulated sugar
  • 1-2 tbsp fresh lemon or calamansi juice

DRY INGREDIENTS

  • 1 block extra firm tofu pressed & patted dry
  • 2 tbsp oil for frying
  • 1 whole (1 cup) red or white onions sliced to whole rings
  • 2 cloves (½ tbsp) garlic minced
  • 2 small (roughly ½ cup) Yukon gold potatoes sliced to ¼ inch thick
  • 1 whole (1 tsp) red chili pepper (optional)
  • salt & black pepper to taste
  • 1 tbsp vegan butter or olive oil to finish
  • fresh lemon or calamansi juice to finish (optional)
  • green onions (optional for garnish)

Instructions

FOR THE SAUCE

  • In a small sauce bowl, combine all sauce ingredients together and whisk. Set aside until ready for use.
  • FOR THE TOFU PREPARATION
  • Preheat a pan to medium high heat and coat with oil.
  • Pat the tofu dry and slice to ½ inch squares or cubes. Season the tofu on each side with a little bit of salt & pepper to give the tofu a little bit of flavor initially.
  • Once the pan is nice and heated, pan fry the tofu on each side until they are just about golden brown. You don't have to fry them too much, just enough to give color and a firmer texture. This can take between 3-4 minutes on each side depending on your stove top.
  • Remove tofu from the pan and set side.

FOR THE BISTEK PREPARATION

  • Reduce the heat of the pan to medium. If your tofu has absorbed majority of the oil, add a splash extra to coat the pan. Start by tossing the onions in the pan. Season with a pinch of salt & pepper to allow it to sweat and release its essence. Sauté for about 4-5 minutes or until onions are more tender.
  • Toss in the potatoes and garlic into the pan. Stir with onions until well combined. Add ¼ cup (roughly 4 tbsp) of the sauce ingredients with the potato and aromatic mixture. Cover with a lid and allow it it to so simmer between 4-6 minutes to allow the potatoes to tenderize. Check halfway to stir and make sure nothing is burning.
  • Remove the lid. Toss the tofu back into the pan with the mix and fold all ingredients together. Once the tofu is well coated with the sauce and combined with other ingredients, Add the rest of the sauce ingredients and turn the heat down to medium low.
    Cover the pan and let it simmer for about 7-10 minutes, checking it halfway through and stirring.
  • You will know the bistek is done when the sauce has slightly reduced, the ingredients such as tofu and potatoes have absorbed the flavor & color of the sauce, and the potatoes are nice and tender. Add in a tablespoon of vegan butter or olive oil. Mix all together until well combined.
  • Turn off heat. Season salt & pepper to taste. Add a little more freshness by squeezing lemon or calamansi juice to finish (this is optional). To add more color, add thinly sliced green onions for garnish and hot chili pepper for extra heat.
  • Serve with a bed of rice.
  • This dish tastes even better the next day and meal prep friendly. Store in an airtight container. It can last in the fridge for up to four days.

Notes

For vegetable broth – I used the Better Than Bouillon vegetable paste. I diluted 2 tsp in 1/2 cup of water. If you don’t have Better Than Bouillon, any vegetable cube or no “chick’n” cubes will work great as well or regular vegetable broth. You may use water but you’ll just need to season it more.