Tofu Salpicao

This tofu salpicao recreates the garlicky appetizer (that's always made ulam) using tofu for a quick and easy vegetarian treat.
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2–4 servings
Prep Time
10 Mins
Active Time
20 Mins

A dish as simple as beef salpicao is enough to make your tastebuds on a spin. Today, we're recreating that same experience in this tofu salpicao recipe. We're using tofu instead of meat to lessen the sheer indulgence of eating fatty foods. (We still care for your health, after all).

The process is pretty much the same. It's simple, but the flavors are spot-on. Thanks to the absorbency of the tofu, each bite provides a juicy burst of the salpicao sauce.

500 grams tofu, cubed

salt and pepper, to taste

2 tbsp oil

2 tbsp butter

6 cloves garlic, minced

2 ½ tbsp Worcestershire sauce

2 tbsp soy sauce


Season tofu with salt and pepper.


Bring a pan to medium-high heat and add oil. Add in tofu and sear on all sides until crust forms.


Add the butter and minced garlic to the pan and fry until lightly golden, about 5 minutes.


Continue to cook until the liquid is reduced and the sauce is glossy and thick, about 4 minutes.


Serve immediately with a bowl of steamed rice.

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