Tofu Escabeche


A lot of Filipino dishes are truly flavorful. So is this one ! “TOFU ESCABECHE”, my steamed rice has been waiting for you !

Love the kick of those thin ginger slices & bell peppers plus balance of sourmess & sweetness in this dish. Let more love be felt in your home by creativeness in the kitchen. ❤ Good for about 4 people.


? Ingredients:

▪︎ 1 block of firm tofu, sliced into small rectangles

▪︎ 1 small onion or few shallots , peeled and sliced thinly

▪︎ 5 cloves garlic, peeled and minced

▪︎ 1 thumb-size ginger, peeled and julienned

▪︎ 1/2 small carrots, peeled and grated

▪︎ 1/4 red bell pepper, seeded and cut into strips

▪︎ 1/4 small green bell pepper, seeded and cut into strips

▪︎ 1/4 cup lemon juice plus 3 tbsp apple cider vinegar

▪︎ 2 tbsp coconut sugar

▪︎ 4-5 tbsps tomato sauce

▪︎ 1 tbsps cornstarch mixed in 1/4 cup water

▪︎ 1 tbsp tamari or light soy sauce

▪︎ salt to taste, opt for Himalayan salt

▪︎ 2 tbsp plant based oil for sauteing

? Instructions:

▪︎  Pre-cook the tofu, prior, so that the end result would be quite crunchy firm. You could either bake it at 425 degree F for 25 mins or air fry or surface fry.

▪︎ Heat up a pan in medium heat and pour in your cooking oil. Once warm saute in medium heat the following with a minute gap in between: ginger, garlic and onion or shallot. Saute until fragrant.

▪︎ Add in the bell peppers, saute for a minute then add all the rest of the ingredients except the carrots. You may need to add more water to increase the amount of sauce to the dish but still keeping it quite thick. Stir to distribute the sauce to the entire dish.

▪︎  Spread the grated carrots on top then simmer covered for about a minute.

▪︎ Great when paired with steamed rice. You may garnish with spring onions strips. Enjoy !