Tofu and Vegetable Kare Kare
Tofu and Vegetable Kare Kare
Ingredients
For the Tofu and Vegetables
- 1 pound firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup cooking oil, plus more as needed for sautéing
- 1 cup green beans, trimmed
- 1 eggplant, large, sliced into 1/2-inch thick rounds
- 1 head bok choy, cut into 1-inch pieces
For the Kare Kare Sauce
- 5 cloves garlic, chopped
- 1 onion, medium, chopped
- 1 thumb-sized piece ginger, sliced
- 1/2 cup peanut butter, smooth
- 1 tablespoon annatto powder
- 1 cup water, for peanut butter mixture
- 1 cup vegetable broth
- 1/4 cup ground peanuts
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 1 teaspoon sugar
- 1 tablespoon fish sauce
For Serving
- 4 cups rice, cooked
- 2 tablespoons bagoong, shrimp paste, optional
Instructions
- 1
Press excess water from the firm tofu. Once pressed, cut the tofu into 1-inch cubes.
⏱️ 10 min
- 2
Heat 1/4 cup of cooking oil in a large pan or Dutch oven over medium-high heat. Fry the tofu cubes until they are golden brown and crispy on all sides. This should take about 5-7 minutes. Once fried, remove the tofu from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min
- 3
In a medium bowl, combine the peanut butter, annatto powder, and 1 cup of water. Whisk well until a smooth, lump-free slurry is formed. Set aside.
⏱️ 3 min
- 4
If needed, add a little more cooking oil to the same pan used for the tofu. Sauté the chopped garlic, chopped onion, and sliced ginger over medium heat until fragrant and the onion is translucent, about 3-4 minutes.
⏱️ 4 min
- 5
Add the trimmed green beans and sliced eggplant to the pan with the aromatics. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 6
Pour the prepared peanut butter mixture into the pan with the sautéed vegetables. Stir well to combine. Add the vegetable broth and ground peanuts. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 7
While the sauce is simmering, prepare the cornstarch slurry: In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water and mix until smooth. Gradually add this cornstarch slurry to the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency. This usually takes 1-2 minutes.
⏱️ 2 min
- 8
Season the sauce with 1 teaspoon of sugar and 1 tablespoon of fish sauce. Stir well to incorporate the flavors. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 9
Add the cut bok choy to the sauce and cook for 2-3 minutes, just until the leaves are wilted but still vibrant.
⏱️ 3 min
- 10
Gently add the previously fried tofu cubes back into the sauce. Stir carefully to coat the tofu with the rich sauce without breaking the cubes.
⏱️ 1 min
- 11
Serve the Tofu and Vegetable Kare Kare hot with freshly cooked rice. Optionally, serve with bagoong (shrimp paste) on the side for an authentic Filipino flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu and Vegetable Kare Kare
For the Tofu and Vegetables
- 1 pound firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup cooking oil, plus more as needed for sautéing
- 1 cup green beans, trimmed
- 1 eggplant, large, sliced into 1/2-inch thick rounds
- 1 head bok choy, cut into 1-inch pieces
For the Kare Kare Sauce
- 5 cloves garlic, chopped
- 1 onion, medium, chopped
- 1 thumb-sized piece ginger, sliced
- 1/2 cup peanut butter, smooth
- 1 tablespoon annatto powder
- 1 cup water, for peanut butter mixture
- 1 cup vegetable broth
- 1/4 cup ground peanuts
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 1 teaspoon sugar
- 1 tablespoon fish sauce
For Serving
- 4 cups rice, cooked
- 2 tablespoons bagoong, shrimp paste, optional
Instructions
- 1
Press excess water from the firm tofu. Once pressed, cut the tofu into 1-inch cubes.
⏱️ 10 min - 2
Heat 1/4 cup of cooking oil in a large pan or Dutch oven over medium-high heat. Fry the tofu cubes until they are golden brown and crispy on all sides. This should take about 5-7 minutes. Once fried, remove the tofu from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min - 3
In a medium bowl, combine the peanut butter, annatto powder, and 1 cup of water. Whisk well until a smooth, lump-free slurry is formed. Set aside.
⏱️ 3 min - 4
If needed, add a little more cooking oil to the same pan used for the tofu. Sauté the chopped garlic, chopped onion, and sliced ginger over medium heat until fragrant and the onion is translucent, about 3-4 minutes.
⏱️ 4 min - 5
Add the trimmed green beans and sliced eggplant to the pan with the aromatics. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
⏱️ 5 min - 6
Pour the prepared peanut butter mixture into the pan with the sautéed vegetables. Stir well to combine. Add the vegetable broth and ground peanuts. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 7
While the sauce is simmering, prepare the cornstarch slurry: In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water and mix until smooth. Gradually add this cornstarch slurry to the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency. This usually takes 1-2 minutes.
⏱️ 2 min - 8
Season the sauce with 1 teaspoon of sugar and 1 tablespoon of fish sauce. Stir well to incorporate the flavors. Taste and adjust seasoning if necessary.
⏱️ 1 min - 9
Add the cut bok choy to the sauce and cook for 2-3 minutes, just until the leaves are wilted but still vibrant.
⏱️ 3 min - 10
Gently add the previously fried tofu cubes back into the sauce. Stir carefully to coat the tofu with the rich sauce without breaking the cubes.
⏱️ 1 min - 11
Serve the Tofu and Vegetable Kare Kare hot with freshly cooked rice. Optionally, serve with bagoong (shrimp paste) on the side for an authentic Filipino flavor.
⏱️ 1 min