Rodic's Tapa (Vegan Filipino Recipe)

Step 1

For the Tapa, Remove the 500g/17.50z block of tofu from the water or packaging and drain from any excess water. Pat dry with a towel.

Step 2

Using a cheese grater, carefully grate the tofu into shreds.

Step 3

Meanwhile, preheat your air-fryer or oven to 350F/180C.

Step 4

On a lined baking tray or air fryer basket (I used parchment paper to line mine), place the shredded tofu and try to spread it out as thin as possible.

Step 5

For air-frying, air-fry for 12-15 minutes or until lightly golden brown - do not overcook since it can easily harden and become too dry.

Step 6

You can flip the tofu halfway through cooking. It’s also okay not to get even browning and even have the tofu still white, since this can add to the different textures of the overall tofu dish.

Step 7

If baking, you may need to bake the tofu for 25-30 minutes or longer.

Step 8

While the tofu is cooking, prepare the marinade by mixing everything together. Feel free to adjust to your taste.

Step 9

Marinate the tofu in the marinated after baking/air-frying. Set aside for 10-15 minutes. You can also leave this overnight in the refrigerator.

Step 10

For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.

Step 11

This is best prepared in advance and can be stored for days.

Step 12

You can cook the garlic rice and tofu scramble the same pan as the tapa. I like to cook the garlic rice, then the tofu scramble, before the tapa.

Step 13

Heat a large wok or pan over medium. Once hot, add in the 9oz/250g tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the tapa.

Step 14

To cook the tapa: Heat the wok or pan over medium high heat, add in the oil. Once hot, add in the marinated tofu shreds for the tapa.Sauté over medium heat for 2-3 minutes and allow the marinade to reduce until the sugars start to caramelise and coat the tofu shreds.

Step 15

Once cooked through and the sauce has reduced, turn off the heat.

Step 16

Serve the tapa with the garlic rice, tofu scramble, vinegar, and sliced tomatoes. Enjoy while hot.

Step 17

I like to enjoy this by scooping some of the vinegar with onions over the tapa, getting a scoop of the vinegar-ed tapa and and having it with the garlic rice and tofu scramble.