Filipino-Style Tofu Steak

Filipino-Style Tofu Steak

Inspired by the Filipino dish, Bistek Tagalog, which is commonly made with beef and flavored by a soy sauce and citrus juice sauce. In this recipe tofu is the main ingredient, making this dish vegetarian-friendly. Serve with the sauce prepared for extra heartiness.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to drain and marinate the tofu are not included in the cooking time.
  • Nutritional values were calculated for 4 servings.

Ingredients(Servings: 2 to 4)

Ingredients(Servings: 2 to 4)

firm tofu

400 g (14.1 oz.)

thinly sliced onion


minced garlic

3 cloves

cooking oil

1 Tbsp + 1 Tbsp


freshly squeezed lime※1

1/2 (1 Tbsp)

palm sugar

2 tsp


3 Tbsp

black pepper

1.5 g (0.1 oz.)

  1. ※1Feel free to replace the lime with 1/2 of a calamansi.


  1. Wrap the tofu in paper towel and place a flat plate on top to drain for 30 minutes. Cut into 2.5 cm (1 in.) wide slices.  
  2. Place (A) into a cooking tray to prepare the marinade. Arrange the tofu inside and marinate for about 15 minutes. Half-way through flip the tofu slices over, allowing for the flavor to thoroughly soak in.
  3. Heat 1 Tbsp of cooking oil in a fry pan on high, add in and cook the onions until translucent, then remove.
  4. Place the tofu into the same fry pan, cook each side over medium heat until browned, then arrange on plates.
  5. Into the same fry pan add 1 more Tbsp of cooking oil and saute the garlic. Once fragrant, pour in the leftover marinade (2) and bring to a quick boil to prepare the sauce.
  6. Pour the sauce onto (4) and top with (3).

Cooking Basics

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.  
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

  • Recipe Yurico Aoki
  • Styling Yuki Murakami
  • Photo Akira Maeda

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