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Filipino Vegan Escabeche - Sweet & Sour Fish

A unique sweet and sour fish dish has a vegan version -  Filipino Vegan Escabeche - Sweet & Sour Fish is the recipe that you must try!
Author: Lainey


  • 2 tablespoons coconut oil
  • 1 cup 200g block tofu cut into a rectangular shape, depends on preferred thickness
  • 3 cloves garlic minced
  • 1 tablespoon ginger julienne
  • 1 large red onion chopped
  • 1 large tomato julienne
  • 1 med carrots julienne
  • 1 small red/orange bell pepper
  • 1 cup of water
  • 2 tablespoons vinegar
  • 1 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon of pepper


  • Pre-heat a nonstick pan over medium heat and add coconut oil. Once it’s hot, fry tofu until it’s golden brown and set aside.
  • In the same pan, saute garlic, ginger, onion, and tomato until translucent.
  • After about 3 minutes, add carrots, bell pepper, and mix until well combined
  • After about 2 minutes, add 1 cup of water and allow it to boil, then add vinegar, wait about 30 seconds and then add the soy sauce and allow it to simmer.
  • Mix in the tomato paste, brown sugar, and cornstarch to thicken the sauce.
  • Add fried tofu, salt, and pepper and mix.
  • If needed, season with salt and pepper.
  • Serve with steam rice
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