Tofu and Tia is a comforting Filipino tomato-based stew that pairs crispy fried tofu with a savory, slightly sweet sauce. It’s a versatile dish that comes together quickly, making it perfect for busy weeknights. The tofu soaks up the flavorful sauce while keeping its crispy edges, creating a satisfying texture contrast that works beautifully over steamed rice.
Ingredients
- 1 block (14 oz / 400 g) extra-firm tofu, pressed and cubed
- 3 tablespoons (45 ml) vegetable oil, for frying
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 1 cup / 180 g)
- 2 tablespoons (30 g) tomato paste
- 1 cup (240 ml) vegetable broth
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce (optional, omit for vegan)
- 1 teaspoon (5 g) brown sugar
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1/2 cup (75 g) frozen peas (optional)
- Salt, to taste
- Chopped scallions or cilantro, for garnish
Instructions
- Press the tofu: wrap the block in a clean kitchen towel and place a heavy pan on top for 10 minutes. This removes excess water, helping the tofu crisp up better.
- Cut the pressed tofu into 1-inch (2.5 cm) cubes. Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer (work in batches if needed) and fry until golden brown on all sides, about 8–10 minutes total. Remove with a slotted spoon and set aside.
- In the same skillet, reduce heat to medium. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Add the chopped tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, about 5 minutes.
- Pour in the vegetable broth, soy sauce, fish sauce (if using), brown sugar, black pepper, and bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer and let it cook for 5 minutes to meld the flavors. Taste and add salt if needed (remember that soy sauce and fish sauce are already salty).
- Gently stir in the fried tofu and frozen peas (if using). Simmer for 3–4 minutes, until the tofu is heated through and has absorbed some sauce.
- Remove the bay leaf. Garnish with scallions or cilantro and serve hot.
Tips
- Press the tofu well: The drier the tofu, the crispier it gets. If you’re short on time, use a tofu press or microwave the tofu on a paper towel for 1 minute to draw out moisture.
- Substitute fish sauce: For a vegan version, simply omit the fish sauce or replace it with an extra teaspoon of soy sauce and a squeeze of lemon juice for brightness.
- Adjust the sauce consistency: If you prefer a thinner sauce, add a splash of broth or water. For a thicker, richer sauce, let it simmer a few minutes longer.
- Common mistake: Don’t stir the tofu too vigorously once it’s in the sauce, or it will break apart. Use a gentle fold to keep the cubes intact.
Serving Suggestions
Serve the tofu and tia over steamed jasmine rice or garlic fried rice to soak up the savory sauce. It also pairs well with a side of stir-fried greens, like bok choy or green beans. For a heartier meal, add boiled eggs or a side of pickled vegetables for contrast.
Variations
- Add protein: Some versions include ground pork or chicken. If using, brown the meat after cooking the onions, then proceed with the tomatoes.
- Spicy kick: Add 1–2 chopped bird’s eye chilies or a teaspoon of chili flakes with the garlic for heat.
- Vegetable boost: Stir in sliced bell peppers, carrots, or eggplant along with the peas for extra nutrition and color.
- Use firm tofu: If you prefer a softer texture, use medium-firm tofu and skip the frying step—just add it directly to the sauce and simmer gently.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The tofu will soften as it sits, but the flavor will deepen. To reheat, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts until hot. For best texture, reheat only the amount you plan to eat, as repeated reheating makes the tofu mushy. Freezing is not recommended, as thawed tofu becomes spongy and loses its crispness.
Frequently Asked Questions
Can I use silken tofu? Silken tofu is too delicate for this recipe and will fall apart during frying. Stick with extra-firm or firm tofu for the best results.
What can I use instead of fish sauce? If you’re vegan or out of fish sauce, use an extra teaspoon of soy sauce and a squeeze of lime or lemon juice. This adds the salty, tangy note that fish sauce provides.
Is this dish spicy? As written, it’s not spicy. The heat comes only from black pepper. Add chilies or chili flakes if you want a kick.
Can I make it ahead of time? Yes, you can prepare the dish up to 2 days ahead. The flavors will meld even more. Reheat gently on the stovetop, adding a little broth to refresh the sauce.
Why is my tofu not crispy? Usually it’s because the tofu was too wet or the pan was overcrowded. Make sure to press the tofu well and fry in batches so the pieces don’t steam each other.
Can I freeze this dish? Freezing is not recommended because the tofu’s texture degrades significantly. If you must freeze, do so before adding the tofu, then add fresh fried tofu when reheating.
Related
- Agedashi Tofu Recipe: Crispy, Silky, and Easy
- Amish Country Popcorn Recipe (Stovetop, Fluffy)
- Col de Madeleine France: Braised Cabbage Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).