There’s no need to look any further for a quick and easy way to make a tasty dinner! The vegetarian marinated bangus recipe combines marinated tofu, a crispy strip of nori, and a tasty mix of spices in a great way!
What is Vegetarian Marinated Bangus?
A tasty new take on a Filipino cuisine favorite, Vegetarian Marinated Bangus, the original recipe comes from the coastal areas of the Philippines, where bangus (milkfish) is a common item in food.
Instead of using the usual fish-based marinade, I built this vegan dish around firm tofu, which gives each bite a hearty texture. I tried to recreate the umami-rich flavor profile of the original bangus sauce by adding a mix of nori and shiitake mushrooms to the dish.
And let me tell you, it’s so good. The tofu soaks up the flavors, making a dish that’s tasty and filling all by itself. If you want a plant-based dish that doesn’t skimp on taste or tradition, try this Vegetarian Marinated Bangus and see for yourself how delicious it is!
Health Benefits of Bangus (Milkfish):
- Rich in Omega-3 fatty acids for heart health
- High protein content supports muscle development
- Essential nutrients like Vitamin B12 for energy
- Selenium boosts immune function
- Low in saturated fat, promoting overall cardiovascular health
Tips and Procedures:
- Marinade Makeovers: Feel free to swap out ingredients in the marinade. Kombu can replace nori, and dried shiitake mushrooms are an excellent alternative to canned ones. Lemon or calamansi juice would also do well instead of vinegar.
- Gluten-Free Option: For a gluten-free twist, substitute cornstarch with a gluten-free alternative. Enjoy the dish without compromising your dietary preferences.
- In the Fridge: Store any leftovers in an airtight container in the refrigerator. The Vegetarian Marinated Bangus stays fresh for up to 3 days.
- In the Freezer: While the tofu texture may change slightly upon freezing, you can store leftovers in the freezer for up to a month. Reheat in an oven or air fryer for the best results.
- On the Counter: Given the nature of the dish, it’s best to consume it immediately after frying for the crispiest experience. However, if you plan to enjoy it later, refrigerate promptly.
How to Make Vegetarian Marinated Bangus:
Listed below are all the ingredients you will need:
- firm tofu
- sheets of nori
- canned shiitake mushrooms
- black rice vinegar
- ground black pepper
- garlic cloves
- chopped chilies
- vegetable oil
To begin, place one sheet of nori, shiitake mushrooms, and water into a high-speed blender. Subsequently, blend the ingredients for 7 seconds.
Following the blending process, transfer the mixture into a mixing bowl. Then, add black rice vinegar, salt, minced cloves of garlic, ground black pepper, and chopped chilies. Set this flavorful liquid blend aside for later use:
Now, cut the block of tofu into four slices. Using chopsticks, carefully cut the tofu slices horizontally, creating a pocket for the marinade:
Once the tofu is prepared, place all the slices in a tray together with the vinegar and mushroom mixture. Allow them to marinate for a minimum of 2 hours or, for a more intense flavor, overnight.
Meanwhile, cut the remaining nori sheet into strips resembling a bangus belly:
Position these nori strips on one side of each tofu slice.
Are you ready for the next step? Dredge the tofu slices into the cornstarch, ensuring an even coating:
In a hot oil-filled pan, fry the tofu slices until they achieve a golden, crispy exterior:
Finally, serve your Vegetarian Marinated Bangus immediately for a delightful dining experience!
Frequently Asked Questions:
Milkfish has a distinct, mild flavor with a slightly sweet undertone, making it versatile for various culinary preparations.
It is not recommended to leave fish out to thaw at room temperature. Instead, thaw it in the refrigerator or under cold running water for optimal safety.
Yes, you can fry bangus in an air fryer for a healthier alternative, ensuring a crispy exterior while reducing oil usage.
Vegetarian Marinated Bangus
- 16 ounces block firm tofu
- 2 sheets nori
- ½ cup canned shiitake mushrooms drained
- ¼ cup water
- 1 cup black rice vinegar
- ¼ teaspoon ground black pepper
- 1¼ teaspoons salt
- 8 garlic cloves minced
- 1 tablespoon chopped chilies
- ¼ cup cornstarch
- ½ cup vegetable oil
- Place one sheet of nori, shiitake mushrooms, and water in a high-speed blender. Blend for 7 seconds.
- Transfer the blended mixture to a mixing bowl.
- Add black rice vinegar, salt, minced garlic, ground black pepper, and chopped chilies. Set aside for later use.
- Cut the block of tofu into four slices.
- Using chopsticks, cut the tofu slices horizontally.
- Place all the tofu slices in the tray together with the vinegar & mushroom mixture.
- Marinate for 2 hours or overnight.
- Cut the remaining nori sheet into a strip to resemble a bangus belly.
- Place the nori strips on one side of each tofu slice.
- Dredge the tofu slices into the cornstarch.
- Fry the tofu slices in hot oil until golden.
- Serve immediately.
- You can use kombu instead of a nori sheet in the marinade mixture.
- Dried shiitake mushrooms can be used instead of canned products. You just have to soak the dried mushrooms in hot water for 15 minutes to rehydrate.