Filipino Tofu Steak – The Foodie Takes Flight

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This Filipino Style Tofu Steak or Tokwa Steak is fried slabs of tofu drizzled with a thick savory and tangy sauce and topped with white onions for that extra texture and sweetness. It’s delicious with a bowl of steamed rice or Filipino garlic rice (singagag!).

I would almost sit like this if I had a vegetarian kid with Japanese Style Crispy Tofu or Eggedashi Tofu and Filipino Steak Tagalog.

Filipino Steak Tagalog or ‘Beef Steak’

Bisteak Tagalog or Filipino Style Beef Steak is a dish that I grew up enjoying. We also had a pork version, which we always had at home. What sets Filipino beef steak apart is the savory and tangy sauce – the tanginess of calamansi or Philippine lime juice.

I loved the acidity from the super flavorful sauce scooped over my rice for a truly satisfying meal. It also stands out for the fried (or even raw) chopped onions that are served with it. I like my onions fried so they bring out that extra sweetness that pairs so well with the dish.

This is the vegan version

This is what I like to call steak tokwa – tokwa means tofu in Filipino. I made this with a little twist – I coated the tofu with some flour for that extra crust and bite while cooking, and thickened the sauce with a corn starch slurry to give it more body.

I used extra firm tofu because it gives this dish a hearty bite and holds up better than other types of less firm tofu.

This is the ingredient for Tofu Stick or Steak Toccoa

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

Tofu or Tokwa

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

for cover

for frying

For the topping

• 1 large white onion, cut into rings

Corn starch slurry

• 1.5 tsp corn starch
• 1.5 tsp room temperature water

For stir-fries and sauces

• residual oil
• 1/2 small red onion, chopped
• 2 cloves garlic, minced
• Remaining marinade
• 3/4 cup water or vegetable stock see note
• 1 vegetable cube or bouillon optional (see notes)
• Adjust 1 tablespoon sugar to taste
• 1 tablespoon vegetarian oyster sauce
• Adjust 1/2 to 1 tablespoon soy sauce to taste
• 1-2 tbsp water to thin the sauce (optional)

to serve

To make this Toccoa recipe

Prepare the tofu

• Press your tofu to drain excess water. I do this by wrapping it in a kitchen towel and placing a couple of heavy chopping boards on top of it.
• Cut the tofu into 3/4-inch (2-cm) thick slices.
• In a large bowl, mix together the soy sauce, calamansi/lime/lemon juice, garlic and chilies.
• Add tofu and coat in marinade. Leave to marinate for at least 30 minutes. You can prepare it in advance and keep it in the fridge to marinate overnight.

Tofu coating

• Place flour (if using) on ​​a plate.
• Coat each piece of tofu in the flour mixture.

Cook the tofu

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

Corn starch slurry

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

stir-fry

• Reduce the oil from your pan/wok.
• Fry the white onion rings till soft. If you want it crunchier, you can opt for stir-frying for a short time. Set aside.
• In the same pan/wok over medium heat, saute onion and garlic.
• Add remaining marinade, water/stock and vegetable cubes/bouillon (if using).
• Season with sugar, vegetarian oyster sauce and soy sauce.
• Let it simmer till it boils.
• Reduce the heat. Add another mixture to the cornstarch slurry (as the starch may settle to the bottom).
• Pour the slurry into the sauce. Mix well and let it thicken.
• Add calamansi/lemon/lime juice and mix well. Taste the sauce and feel free to season more if needed.
• To thin the sauce, you can add 1-2 tsp 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 fried onion rings on top and garnish with chives/green onions.
• Can I keep the sauce and tofu separate?
• Yes! I actually recommend keeping the sauce and tofu separate, especially if you have leftovers or want to make a large batch. This way the tofu won’t soak in the sauce because the flour coating can easily peel off the tofu if left too long.

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