"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Thursday, April 05, 2012

Tofu Kare-Kare (Kare-Kareng Gulay at Tokwa)

I'd like to share with you a very easy to prepare and affordable version of Kare-Kare. 
If you find cooking kare-kare with beef tripe or ox tail a bit tedious, since it requires long hours to tender the meat - why not have tofu instead? Vegetarians would also love this, I'm pretty sure! It's all veggies and tofu! Now, who wouldn't want this very tasty and healthy version of kare-kare? And since we're observing the Lenten season, this is perfect too!

Tofu Kare Kare - a vegetarian Kare-Kare

Tofu Kare-Kare (Kare-Kareng Gulay at Tokwa)

Ingredients:

2 blocks of tofu, cut into big chunks
1 bunch of pechay
about 10 strings of sitaw, cut about 3 inches
2 eggplants, sliced diagonally
1 banana heart/blossom , sliced (remove the hard layers)
1 pack of kare-kare sauce mix, dissolved in about 2-3 cups of water
3 tbsp of peanut butter
vegetable oil
1 onion, chopped
3 cloves garlic, minced
fish sauce, to taste
bagoong (shrimp paste) optional


Procedure:
  • Brown each sides of  tofu in a heated pan with oil. Set aside.
  • In a pot, heat oil. Saute onions and garlic. Add the kare-kare sauce mix. Let boil.
  • Add the banana blossom and peanut butter. Cover and cook for about 8 minutes. Add sitaw and eggplants. Cook for about 2 minutes. Then add pechay. Season with fish sauce. Add the tofu. Simmer for another 2 minutes.
  • Serve with bagoong on the side. 
* You might also like to try Seafoods Kare-Kare from my previous post.

This post is linked to :  eRecipecards



3 comments:

maiylah said... Reply To This Comment

oooh, would love to try this!!!
bookmarked! :)

wok with ray said... Reply To This Comment

I don't mind not having meat in my kare kare. I always go for the crunchy gulay anyway. Now, I DO mind if it's served without bagoong. So, pass it please... :)

The Pepperrific Life said... Reply To This Comment

This recipe is heaven sent! I just love tofu! I can eat it everyday. This new way of cooking it is so innovative. I also love kare kare, and would love to have a taste of this fusion of my two favorite dishes.

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