Ingredients

• 400g firm tofu, cubed and pan-fried until golden
• 300g boiled bamboo shoots (or Kawayan Farm Gourmet Labong), sliced
• ⅓ cup soy sauce
• ⅓ cup vinegar (cane or white)
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp brown sugar
• 1 cup water
• 2 tbsp cooking oil

Instructions

1. Heat oil in a pot and sauté garlic until fragrant.
2. Add soy sauce, vinegar, bay leaves, peppercorns, sugar, and water. Bring to a simmer — do not stir the vinegar in too early or over high heat, which can taste harsh; let it simmer gently for 5 minutes first to mellow.
3. Add the bamboo shoots and pan-fried tofu, simmer uncovered for 15–20 minutes until the sauce reduces and thickens slightly.
4. Taste and adjust the vinegar-soy-sugar balance before serving over rice.

Note

This is the single most forgiving dish to convert to plant-based — the vinegar-soy-garlic braise carries the dish regardless of what's simmering in it.

Ingredients

• 1 cup peanut butter (unsweetened)
• 2 tbsp annatto (achuete) oil or powder
• 300g eggplant, sliced
• 200g string beans, cut into 2-inch pieces
• 200g banana blossom or bamboo shoots
• 200g firm tofu, cubed
• 4 cups vegetable stock
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 tbsp rice flour (for thickening)
• Vegan bagoong or fermented soybean paste, for serving

Instructions

1. Sauté garlic and onion in a pot until fragrant. Add annatto oil for color.
2. Pour in vegetable stock and bring to a simmer.
3. Whisk peanut butter and rice flour with a bit of the hot stock until smooth, then stir back into the pot.
4. Add eggplant, string beans, banana blossom or bamboo shoots, and tofu. Simmer 15–20 minutes until vegetables are tender and the sauce has thickened.
5. Serve with rice and a side of vegan bagoong.

Note

The peanut sauce is naturally plant-based already — the only real substitute needed is for the traditional bagoong side condiment.

Ingredients

• 1 packet tamarind (sinigang) soup base, or fresh tamarind pulp
• 200g firm tofu, cubed
• 200g radish, sliced
• 200g eggplant, sliced
• 1 bunch kangkong (water spinach)
• 150g string beans
• 2 tomatoes, quartered
• 1 onion, quartered
• 6 cups water or vegetable stock
• Fish sauce alternative or salt, to taste
• 2–3 green finger chilies (optional)

Instructions

1. Bring water or stock to a boil with tomatoes and onion.
2. Add tamarind base or fresh tamarind pulp (strained), and simmer 5 minutes.
3. Add radish and eggplant first, since they take longest; simmer 5 minutes.
4. Add tofu, string beans, and chilies; simmer 5 more minutes.
5. Add kangkong last, wilting it in for just 1–2 minutes before serving.
6. Season with a plant-based fish sauce alternative or salt, adjusting sourness with more tamarind if needed.

Note

The sour broth is the star here — removing the meat or fish changes remarkably little about how recognizable the dish tastes.

Ingredients

• 200g bamboo shoots, finely chopped
• 2 cups shredded cabbage
• 1 cup shredded carrots
• ½ cup chopped mushrooms
• 3 cloves garlic, minced
• 1 onion, diced
• 2 tbsp soy sauce
• 1 tsp black pepper
• 20 lumpia wrappers
• Oil, for frying (or baking spray for a baked version)

Instructions

1. Sauté garlic and onion until fragrant, then add mushrooms and cook until they release their moisture.
2. Add bamboo shoots, cabbage, and carrots; stir-fry until just softened, about 3–4 minutes. Season with soy sauce and pepper.
3. Let the filling cool slightly, then drain any excess liquid — a wet filling makes wrapping difficult and can cause wrappers to tear.
4. Wrap 2–3 tablespoons of filling per wrapper, rolling tightly.
5. Fry in hot oil until golden and crisp, or bake at 200°C (400°F) for 15–20 minutes, flipping halfway, for a lighter version.

Note

Classic vegetable lumpia is already plant-based in most households; the bamboo shoots add bite that shredded vegetables alone don't provide.

Ingredients

• 200g pasta of choice
• 150g bamboo shoots, thinly sliced
• 5 cloves garlic, thinly sliced
• ¼ cup olive oil
• ½ tsp chili flakes
• ½ cup reserved pasta water
• Salt and pepper, to taste
• Fresh parsley or scallion, chopped

Instructions

1. Cook pasta in salted water until al dente, reserving ½ cup of the pasta water before draining.
2. Meanwhile, gently heat olive oil and sliced garlic in a pan over low heat until the garlic turns golden, not brown — this takes patience but avoids bitterness.
3. Add bamboo shoots and chili flakes, stir-frying for 2–3 minutes.
4. Add the drained pasta and reserved pasta water, tossing to combine and emulsify a light sauce.
5. Season with salt and pepper, top with fresh herbs, and serve immediately.

Ingredients

• 1 pizza dough base (store-bought or homemade)
• 1 cup leftover plant-based adobo (see recipe above), sauce reduced further until thick
• 150g bamboo shoots, from the adobo or added separately
• 1 cup plant-based mozzarella-style cheese (optional)
• 1 red onion, thinly sliced
• Chopped scallion, for garnish

Instructions

1. Preheat oven to the temperature specified for your dough (typically 220–250°C / 425–480°F).
2. Spread the thickened adobo sauce over the dough as the base, in place of tomato sauce.
3. Top with bamboo shoots, sliced onion, and cheese if using.
4. Bake until the crust is golden and any cheese has melted, typically 10–15 minutes depending on your oven and dough.
5. Garnish with scallion before slicing and serving.

Note

A genuinely fun way to repurpose leftover adobo — the concentrated sauce works surprisingly well as a pizza base.

Ingredients

• 1 batch bamboo shoot sisig (see our full Bamboo Shoot Sisig guide)
• 8–10 small tortillas, warmed
• ½ cup shredded cabbage or lettuce
• Sliced red onion
• Extra calamansi wedges
• Chili oil or hot sauce, for serving

Instructions

1. Prepare a batch of bamboo shoot sisig following our full cornerstone recipe.
2. Warm tortillas in a dry pan until pliable.
3. Fill each tortilla with a spoonful of sisig, topped with shredded cabbage and sliced onion.
4. Finish with a squeeze of calamansi and a drizzle of chili oil.

Note

A fusion format that introduces sisig's bright, savory flavor to anyone more familiar with tacos than Filipino sizzling plates.

The Formula

• Base: 1 cup rice (plain, garlic fried, or leftover)
• Protein: A scoop of tofu, tempeh, or legumes (leftover adobo tofu works well)
• Texture: A handful of bamboo shoots, stir-fried or straight from a seasoned jar
• Vegetables: Whatever's fresh — steamed, raw, or quick-pickled
• Sauce: A drizzle of chili oil, soy sauce, or leftover adobo sauce

Instructions

1. Layer rice in a bowl.
2. Add your protein and bamboo shoots, warmed if needed.
3. Top with vegetables and a generous drizzle of sauce.