Salpicao is traditionally made with beef cubes cooked down in a savory sauce with lots of garlic but this version is made with a mix of tofu and mushrooms. You can have it with a side of adlai rice or your preferred grain or rice. It can also be made in big batches so it’s perfect for meal prep! You can also double this recipe to make a big batch and portion it for your upcoming meals throughout the week.
Prep Time: 20 minutes
Cook Time: 25 minutes
200g extra firm tofu or tokwa
1 tbsp oil for the tofu
3 tbsp soy sauce
2 tbsp distilled white vinegar
2 1/2 tbsp coconut sugar
1/2 tsp paprika powder
1/4 tsp chili flakes
Dash of ground black pepper
1 tsp dark soy sauce, optional for colour
2 tbsp olive oil or vegan butter
12 cloves garlic, minced
1 small red onion, diced
200g button mushrooms or other mushrooms of choice, halved or sliced
Salt or pepper to taste, if needed
Steamed adlai or grain of your choice
Chopped parsley for garnish, optional
- Press the tofu for 10 minutes to drain out excess liquid. You can wrap it in a towel and place a chopping board and plate on top. Afterwards, slice the tofu into 1” (2.5 cm) thick pieces or cubes.
- While the tofu is pressing, mix all the sauce ingredients together and then set aside.
- Heat a large non-stick pan over high heat. Add in the oil for the tofu. Once hot, place the pieces of tofu on the pan. Pan-fry over medium high heat for 2 to 3 minutes on each side until lightly brown, around 10 minutes in total. Remove the tofu from the pan then set side.
- For the salpicao, heat 2 tbsp olive oil or vegan butter in the pan over medium high heat. Once hot, add in the minced garlic. Sauté for 3 to 4 minutes, moving around every 30 seconds, until golden brown and crisp. You can remove some garlic to set aside for topping later on. Add in the onion and sauté for 2 minutes. Add in the button mushrooms and then sauté over medium high heat for 3 to 4 minutes.
- Add in the pan-fried tofu and then pour in the sauce. Turn up the heat to medium high heat and leave everything to cook until the sauce starts to thicken and is absorbed by the tofu. Taste the tofu and feel free to season it with some salt or pepper to taste, if needed.
- Turn off the heat and then serve the salpicao with steamed adlai or your grain of choice. Top with more toasted garlic and chopped parsley, if desired. Enjoy!