This Vegan Bistek Tagalog is a plant-based take on classic Filipino beef steak. Thinly sliced tofu is marinated in a savory, citrusy soy sauce mixture, pan-seared until crispy, then simmered with lots of onions until flavorful and tender. It’s an easy vegan Filipino recipe that’s delicious served over steamed rice.

Vegan Bistek Tagalog

Welcome back to my Filipino Favorites series, where I take the Filipino recipes I grew up eating and veganize them with a few simple swaps, without losing what makes them feel like home.

If you ask me, Bistek Tagalog might just be better than adobo. I love adobo, but give me a plate of Bistek with all those tender, saucy onions and I’m in heaven! Traditionally, Bistek Tagalog is made with thinly sliced beef marinated in soy sauce and calamansi, then cooked with plenty of onions. The name is commonly understood as a Filipino adaptation of bistec, or “beefsteak,” and the dish is closely associated with Tagalog cuisine.

For my vegan version, thin slices of tofu are marinated in that same salty, tangy, garlicky mixture, then pan-seared until crispy around the edges before being simmered with the marinade until the sauce cooks down and becomes incredibly flavorful. And, of course, there are LOTS of onions! The result is savory, tangy, and completely irresistible over a big scoop of steamed rice. Basically, everything I love about Bistek Tagalog—just without the beef!

What is Bistek Tagalog?

Bistek Tagalog is a Filipino dish of thinly sliced meat cooked with soy sauce, citrus, garlic, pepper, and onions. While its name and preparation show Spanish influence, Filipinos made the dish their own, creating the salty, tangy, onion-heavy version that’s become a beloved home-cooked meal.

Spanish Roots

The word bistek is generally connected to bistec, the Spanish word for steak, while “Tagalog” refers to the Tagalog cultural and linguistic region where this style of the dish is particularly associated.

Local Adaptation

And just like many Filipino dishes, there isn’t necessarily one single, universal way to make it. You’ll find variations using different cuts of beef, different citrus (calamansi, lemon, or lime), and even other proteins. In Western Visayas, for example, a related preparation is known as karne frita.

Why You’ll Love This Recipe

• Super flavorful: Thinly sliced tofu is pan-seared until golden and crispy, then simmered in a savory, tangy marinade.
• All the classic Bistek flavors: Soy sauce, citrus, garlic, and black pepper give this vegan version that signature salty, tangy, umami-rich flavor.
• Easy to make: With simple ingredients and straightforward cooking, this is an approachable vegan Filipino recipe for weeknight dinners.
• Big flavor from simple ingredients: A handful of everyday ingredients transforms tofu into a seriously satisfying Filipino-inspired meal!

Step-by-Step Instructions

1. Marinate the Tofu and Prep the Onions:

Whisk together broth, soy sauce, calamansi juice, coconut sugar, dark soy sauce, and pepper in a large bowl until thoroughly combined. Add tofu pieces, gently submerge, and set aside for 30 minutes to 4 hours. Next, dice one small onion. Slice the other two into ½-inch thick rings. Keep them in separate bowls.

2. Cook the Tofu:

Remove tofu from marinade (reserve the liquid!). Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Sear tofu until dark brown and slightly crisp on edges, 10 to 15 minutes, flipping halfway. Remove and set aside.

3. Sauté the Onion Rings:

Heat 1 tablespoon oil in the same pan. Add onion rings and cook until just softened but still tender-crisp, 3 to 5 minutes. Remove and set aside separately.

4. Simmer:

Add remaining tablespoon of oil. Cook diced onion until translucent, 1 to 2 minutes. Add garlic and cook 30 seconds to 1 minute more. Return tofu to the pan. Pour in reserved marinade. Bring to boil, then lower heat to medium. Simmer, stirring occasionally, until sauce thickens and reduces, 15 to 25 minutes.

5. Finish, Serve and Enjoy!

Turn off heat. Stir in the cooked onion rings. Serve immediately over rice, garnished with green onion if desired. Enjoy!

Tips and FAQs

• Press your tofu well: Extra-firm tofu holds more marinade when squeezed dry first. Wrap in towels and weigh down for 15 minutes before slicing.
• Keep onion types separate: Diced onions go into the sauce base; ring-shaped onions get sautéed separately and added at the end. They serve different textural purposes.
• Taste before serving. Calamansi (or lemon juice) varies in acidity. Adjust with a touch more coconut sugar if it’s too sharp.
• Reserve that marinade: Don’t throw it out! You’ll pour it back in to build the sauce.

Can I use lemon juice instead of calamansi?

Yes. Calamansi gives the most authentic tartness, but regular lemon juice works fine. Use the same quantity.

How long can I store leftovers?

Keep in an airtight container in the fridge for 3 to 4 days. Flavors actually improve after a day. Reheat gently on stovetop with splash of water.

More Filipino Recipes

Filipino Favorites, Made Vegan!

If you grew up eating Bistek Tagalog, I hope this vegan version brings back some of those same memories! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Vegan Bistek Tagalog (Filipino Beefsteak)

Ashley

This Vegan Bistek Tagalog is a plant-based take on classic Filipino beef steak. Thinly sliced tofu is marinated in a savory, citrusy soy sauce mixture, pan-seared until crispy, then simmered with lots of onions until flavorful and tender. It’s an easy vegan Filipino recipe that’s delicious served over steamed rice.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Marinating Time 30 minutes mins

Course Lunch/Dinner, Main, Main Course

Cuisine Filipino

Servings 6

Ingredients

  

1x2x3x

• 1 ½ cups vegan beef broth or vegetable broth
• 1 ½ cups low-sodium soy sauce
• ¾ cup calamansi or lemon juice
• ⅓ cup coconut sugar
• 1 tablespoon dark soy sauce
• 2 teaspoons fresh cracked black pepper
• 2 (16-ounce) blocks extra-firm tofu, pressed and sliced into ½” – inch thick pieces
• 3 small white onions, divided
• 4 tablespoons neutral oil, such as avocado or vegetable oil, divided
• 8 cloves fresh minced garlic
• Cooked rice, for serving
• Thinly sliced green onion, for garnish, optional

Instructions

 

• In a large bowl, whisk together the broth, soy sauce, calamansi juice, coconut sugar, dark soy sauce, and pepper until thoroughly combined. Add the tofu pieces to the marinade, gently submerging them and set aside to marinate for at least 30 minutes, up to 4 hours.
• Meanwhile, dice one of the small onions and slice the other two into ½” – inch thick rings. Keep diced onion and onion rings separate and set aside.
• Using tongs or a slotted spoon, remove the tofu from the marinade. Reserve the marinade and set aside.
• Heat 2 tablespoons of the oil in a large sauté pan or wok over medium-high heat.
• Once the oil is hot, add the tofu and cook until it’s dark brown and slightly crisp on the edges, 10 to 15 minutes, flipping halfway through. Remove and set aside.
• Heat another tablespoon of oil in the same pan over medium-high heat. Once the oil is hot, add the onion rings and cook until just slightly softened, but still tender-crisp, 3 to 5 minutes. Remove and set aside.
• Add the remaining tablespoon of oil to the pan over medium-high heat. Once the oil is hot, add the diced onion and cook until translucent, 1 to 2 minutes. Add the garlic and cook another 30 seconds to 1 minute.
• Add the tofu back into the pan and pour in the marinade. Bring to a boil, then lower heat to medium and simmer, stirring occasionally, until the sauce thickens and reduces, 15 to 25 minutes.
• Off the heat, add the onion rings back into the pan. Serve immediately over cooked rice and garnish with green onion (if using). Enjoy!

Video

Notes

If using tofu to make this recipe, please follow instructions as listed below:

1. Heat 2 tablespoons of the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the tofu in an even layer and cook, without stirring, until crisp, about 4 to 5 minutes. Flip the tofu and continue to cook until the rest of the sides are evenly cooked and slightly crisped around the edges. 
2. add the onion and garlic, and sauté, stirring often, until the onion is translucent, 5 to 6 minutes.
3. Add the soy sauce, broth, lemon juice, coconut sugar, cornstarch slurry and pepper to the pan mixing well to combine. Bring to a simmer and reduce the heat to medium-low until the sauce thickens and reduces by half, 10 to 15 minutes.
4. Meanwhile, heat the remaining tablespoon of oil in a separate large pan over medium high heat. Once the oil is hot, add the onion rings and cook until slightly tender, but not too soft, 4 to 6 minutes. Transfer the onion rings to the pan with the bistek and toss to combine. Serve with rice, garnish with green onion, and enjoy immediately!

•  

Keyword 5-minute tofu recipe, bistek tagalog recipe, easy vegan filipino food, filipino beef steak, filipino tofu recipes, filipino vegan recipes, tofu bistek tagalog, vegan bistek, vegan bistek tagalog, vegan filipino beef steak

Tried this recipe?Let us know how it was!