Try this easy Pinoy Fried Tofu Recipe for a tasty and healthy vegetarian lunch or dinner. Enjoy the delicious combination of vegetables cooked in savory sauce, and baked tofu in this simple vegetable dish with your loved ones!
Looking for more tofu dishes? Try my Vegan Kung Pao Tofu Tofu Sisig, or my Crispy Orange Tofu!
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What is Pinoy Fried Tofu Recipe?
This Pinoy Fried Tofu recipe is an easy tofu dish made of veggie slices such as carrots, sweet potatoes, and red bell peppers cooked in a savory sauce with deliciously baked homemade tofu balls.
It's a great tofu dish to serve with warm steamed rice for a vegetarian lunch or dinner on any occasion.
This vegetable stew with tofu balls is protein-rich, tasty, and simple to cook. If you're looking for an easy vegetable recipe for your next gathering, this is perfect for you!
Give this easy veggie tofu recipe a try and please let me know how it goes for you in the comment section below. Enjoy!
Health Benefits of Tofu
- Boosts kidney health.
- Helps prevent anemia.
- May aid in weight loss.
- Helps boost skin health.
- Lowers cholesterol level.
- Helps reduce type 2 diabetes risk.
- Good source of plant-based protein.
Tips and Procedures:
- It is best to use baked tofu balls, but you can also use fried tofu cubes or balls, especially if there is no oven available.
- For a vegan version, use an egg replacer instead of the real eggs in making this Filipino dish.
- Feel free to use or add green onion, snow peas, green beans, garlic, shiitake mushrooms, bok choy, and sesame oil to this veggie tofu recipe.
- Storage: Keep in an airtight container in the fridge for 1-2 days. Reheat before serving.
Substituions
- Firm Tofu: Use tokwa (firm, dry tofu) if available for a more authentic flavor. Alternatively, use extra-firm tofu.
- Olive Oil: Substitute with any cooking oil of your choice, such as vegetable oil, canola oil, or coconut oil.
- Sweet Peas: Fresh or frozen peas can be used in place of canned sweet peas.
- Sweet Onions: Yellow or white onions can be used as a substitute.
- Spinach: Kale or Swiss chard can be used in place of spinach.
- Cornstarch: Arrowroot powder or potato starch can be used as a thickening agent instead of cornstarch.
- Egg: For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
- Vegetarian Oyster Mushroom Sauce: Regular oyster sauce or hoisin sauce can be used, but note that regular oyster sauce is not vegetarian.
- Vegetable Broth: Chicken broth can be used if not vegetarian.
Variations
- Protein Variations
- Chickpea Balls: Replace tofu with mashed chickpeas for a different texture and flavor.
- Mushroom Balls: Use finely chopped mushrooms in place of tofu to create a hearty, umami-rich variation.
- Vegetable Variations:
- Seasonal Vegetables: Use seasonal vegetables such as zucchini, eggplant, or broccoli instead of sweet potatoes and carrots.
- Leafy Greens: Substitute spinach with other leafy greens like kale, Swiss chard, or collard greens.
- Flavor Enhancements:
- Spices: Add spices such as turmeric, smoked paprika, or curry powder to the tofu mixture for additional flavor.
- Herbs: Incorporate fresh herbs like cilantro, parsley, or basil into the tofu balls or sauce for added freshness.
- Sauce Variations:
- Coconut Curry Sauce: Replace the vegetable broth with coconut milk and add curry powder for a creamy, flavorful twist.
- Tomato-Based Sauce: Use a tomato sauce base instead of the oyster mushroom sauce and vegetable broth for a different taste profile.
- Grains and Legumes:
- Quinoa: Add cooked quinoa to the tofu mixture for added texture and protein.
- Lentils: Incorporate cooked lentils into the tofu balls for an extra boost of nutrition.
- Noodle Option:
- Stir-Fried Noodles: Serve the tofu balls and vegetable sauce over stir-fried noodles instead of rice for a different presentation and texture.
- Baking Method:
- Pan-Fried Tofu Balls: Instead of baking, pan-fry the tofu balls in a little oil until golden brown for a different texture.
- Dietary Adjustments
- Gluten-Free: Use gluten-free flour or cornstarch in the tofu balls and ensure all sauces and broths are gluten-free.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
Ingredients
Tofu Balls:
- firm tofu
- olive oil
- canned sweet peas
- sweet onions
- spinach
- cornstarch
- egg
- salt
- ground black pepper
Remaining Ingredients:
- olive oil
- sweet potatoes
- carrots
- red bell pepper
- grated ginger
- red chili flakes
- low-sodium soy sauce
- vegetable broth
- brown sugar
- vegetarian oyster mushroom sauce
Instructions
Preheat the oven to 375 degrees Fahrenheit
Place the chopped tofu in a large mixing bowl, then mash and remove excess water from the bowl:
Combine 1 tablespoon of olive oil, sweet peas, sweet onions, spinach, cornstarch, beaten egg, salt, and ground black pepper and mix well until thoroughly combined:
Divide and form the mixture into several balls or quenelles. Place the formed balls on a baking sheet lined with parchment paper. Bake for 35 minutes, then remove from the oven and set aside:
Place the remaining olive oil in a heated skillet. Combine all the remaining ingredients and bring the mixture to a boil. Reduce to a simmer for 10 minutes or until the sweet potatoes and carrots are fork-tender. Add in the baked tofu balls and toss with the sauce:
Continue simmering for another 2 minutes and transfer to a bowl and serve immediately:
Squeeze some lemon or lime juice right before serving and enjoy a delicious meal!
Storage
- Refrigeration
- Cooling: Allow the dish to cool completely before storing. This helps prevent condensation and keeps the dish fresh longer.
- Storage Containers: Transfer the tofu balls and vegetable mixture to airtight containers. It's best to use separate containers for the tofu balls and the vegetable sauce to maintain texture.
- Refrigerator: Store the containers in the refrigerator for up to 3-4 days.
- Freezing
- Freezing Containers: Place the cooled tofu balls and vegetable sauce into separate freezer-safe containers or heavy-duty freezer bags. This will help preserve the texture and flavor of each component.
- Labeling: Label the containers or bags with the date to keep track of how long they've been stored.
- Freezer: Store in the freezer for up to 2-3 months.
- Reheating
- Thawing: If frozen, thaw the tofu balls and vegetable sauce in the refrigerator overnight.
- Stovetop: Reheat the vegetable sauce in a saucepan over medium heat until it reaches the desired temperature. Add a splash of vegetable broth or water if the sauce has thickened too much.
- Tofu Balls: For the best texture, reheat tofu balls in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can reheat them in a skillet over medium heat with a small amount of oil until heated.
- about 10-15 minutes until warmed through. Alternatively, you can reheat them in a skillet over medium heat with a small amount of oil until heated.
- Microwave: You can also reheat both components in the microwave. Place the tofu balls and vegetable sauce in a microwave-safe dish and cover loosely. Heat on high in 1-minute intervals, stirring in between, until heated through.
Frequently Asked Questions
Pinoy Fried Tofu Recipe
Ingredients
Tofu Balls:
- 3 cups firm tofu chopped
- 1 tablespoon olive oil
- ½ cup canned sweet peas drained
- ½ cup sweet onions finely minced
- ½ cup spinach chopped
- 1 tablespoon cornstarch
- 1 large egg beaten
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Remaining Ingredients:
- 1 tablespoon olive oil
- 2 cups sweet potatoes diced
- ½ cup carrots sliced
- 1 red bell pepper quartered
- ½ tablespoon grated ginger
- 2 tablespoons vegetarian oyster mushroom sauce
- 1 ½ tablespoons low-sodium soy sauce
- 1 tablespoon red chili flakes
- 1 teaspoon brown sugar
- 2 cups vegetable broth
Instructions
- Preheat oven to 375 degrees Fahrenheit
Tofu Balls:
- Place the chopped tofu in a large mixing bowl, then mash and remove excess water from the bowl.
- Combine 1 tablespoon olive oil, sweet peas, sweet onions, spinach, cornstarch, beaten egg, salt, and ground black pepper and mix well until thoroughly combined.
- Divide and form the mixture into several balls or quenelle.
- Place the formed balls in a baking sheet lined with parchment paper.
- Bake for 35 minutes, then remove from the oven and set aside.
Assembling the Dish:
- Place the remaining olive oil in a heated skillet over medium high ehat.
- Combine all the remaining ingredients and bring the mixture to a boil
- Reduce to a simmer for 10 minutes or until the sweet potatoes and carrots are fork-tender.
- Add in the baked tofu balls and mix well with the sauce and simmer for 2 minutes.
- Serve immediletly with steamed rice.
Nal says
This recipe is so delicious! Love the flavors and texture of the tofu and vegetables! Thank you!