Filipino Vegan Escabeche - Sweet & Sour Fish

This Filipino Vegan Escabeche is tangy, sweet, and delicious with a bowl of steamed rice. The main ingredient is tofu, which replaces the usual fish used. But this Escabeche doesn't lack in taste.

If you love vegan seafood-style dishes, don’t miss my Vegan Fried Fish Balls and Easy Fishless Cake. Both pair perfectly with this vegan Filipino escabeche recipe!

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Substitutions & Variations
• FAQs
• Filipino Vegan Escabeche - Sweet & Sour Fish
• Recipes for Every Moment

Why You’ll Love This Recipe

Escabeche is a dish that is typically made from fish that is marinated and cooked in vinegar and vegetables. In the Philippines,  it refers specifically to sweet and sour fish, where the fish is first fried and then soaked or marinated in sweet and sour sauce.

The vegetables and spices in this recipe are the same as the fish version: carrots, onion, garlic, ginger, and bell pepper. The pour sauce is what makes it very unique in taste. It's such an appetizing addition to your Filipino vegan collection of recipes.

The Story Behind Escabeche

Escabeche is a beloved dish in Filipino households. It is often served on special occasions or Sunday lunches. This vegan version celebrates the Filipino spirit — transforming into something plant-friendly while keeping its cultural soul intact.

Where This Recipe Comes From

Escabeche originally came to the Philippines through Spanish and Chinese influences during the colonial era. The technique of frying and marinating in a vinegar-based sauce was adapted using local ingredients. Over time, it became a Filipino staple, appearing at fiestas and family gatherings alike.

When is this Dish Typically Enjoyed?

Filipino Escabeche is often enjoyed during family celebrations, fiestas, and holidays like Christmas or New Year. It’s also a popular choice for Sunday meals or potlucks since it looks festive and tastes even better the next day. This vegan version is perfect anytime you crave something light, colorful, and comforting.

Ingredients

Listed below are all the ingredients you will need:

• coconut oil
• tofu
• garlic
• ginger
• red onion
• tomato
• carrots
• orange or red bell peppers
• water
• vinegar
• soy sauce
• tomato paste
• brown sugar
• cornstarch
• salt
• pepper

See the recipe card for quantities.

Instructions

Fry the Tofu

1. Preheat a nonstick pan over medium heat and add coconut oil.

2. Once hot, fry tofu until golden brown. Set aside.

Cook the Vegetables

3. In the same pan, sauté garlic, ginger, onion, and tomato until translucent.

4. After about 3 minutes, add carrots and bell pepper. Mix until well combined.

Simmer the Sauce

5. After 2 minutes, add 1 cup of water and bring to a boil.

6. Add vinegar and wait for 30 seconds.

7. Add soy sauce and allow the mixture to simmer.

Thicken and Combine

8. Mix in tomato paste, brown sugar, and cornstarch to thicken the sauce.

9. Add the fried tofu, salt, and pepper. Stir until everything is well coated.

10. Taste and adjust seasoning with more salt and pepper if needed.

Serve

11. Transfer to a serving plate and enjoy with warm with steamed rice.

Substitutions & Variations

• Ingredient Swap
  Swap tofu for tempeh or fried eggplant.
  
• Variation
  For a gluten-free option, swap coconut aminos with soy sauce.
  Maple syrup instead of brown sugar brings a natural sweetness.
  
• Mistake to Avoid
  Avoid overcooking the veggies to keep their crunch and color vibrant.
  
• Storage Tips
  • This dish doesn’t stand up well to freezing but keeps nicely in the fridge for up to 3 days.
  • Store the sauce and tofu separately to keep the tofu crisp, then reheat together before serving.

FAQs

You Might Also Like:

• Pancit Bihon
• Fried Rice
• Pinakbet
• Ensaladang Talong

Recipes for Every Moment

Prepping this week's meal and wanting something flavorful? This Vegan Filipino Escabeche adds color and zing to your lunchbox or dinner plate.