Fried Tofu & Veggies Kare-Kare Recipe
I. Introduction
A vegetarian version of the classic peanut stew, using tofu and mixed vegetables in a rich, nutty sauce. This Fried Tofu & Veggies Kare-Kare Recipe provides a delightful plant-based twist on the traditional Filipino oxtail stew, maintaining the rich, savory flavors while making it accessible to vegetarians.
II. Ingredients
- 1 block firm tofu, cubed and fried until golden
- 1 medium eggplant, sliced
- 1 cup string beans, cut into 2-inch pieces
- 1 banana heart, sliced (or substitute with young jackfruit)
- 1/2 cup natural peanut butter (or roasted ground peanuts)
- 2 tbsp annatto oil (achuete oil)
- 3 cloves garlic, minced
- 1 onion, sliced
- 2 tbsp cooking oil
- 2 cups vegetable broth
- Bagoong (shrimp paste) for serving (optional vegan substitute)
III. Equipment
- Large pot
- Frying pan
- Wooden spoon
- Knife and cutting board
- Measuring cups
IV. Instructions
- Fry cubed tofu in oil until golden and crispy; set aside.
- In the same pot, heat annatto oil and sauté garlic and onions until fragrant.
- Add vegetable broth and bring to a simmer.
- Whisk in peanut butter gradually until well combined with the broth.
- Add eggplant and string beans, cooking for 8-10 minutes.
- Add the fried tofu and banana heart, continuing to simmer.
- Cook until vegetables are tender but still retain some texture.
- Serve hot with steamed rice and bagoong on the side.
V. Tips
Press tofu well before frying; use natural peanut butter (no sugar). The key to good kare-kare is a smooth, rich peanut sauce. If using whole peanuts, grind them finely before adding to the broth. Make sure the tofu is well-drained after frying to prevent the stew from becoming too oily.
VI. Serving
With rice—great for meatless Mondays. This vegetarian version of the classic dish pairs wonderfully with white rice and the traditional bagoong, which provides a salty contrast to the mild, nutty stew. It’s perfect for those looking for plant-based alternatives to traditional Filipino dishes.
VII. Storage
Keeps 3 days; reheat gently to avoid curdling. Store in an airtight container in the refrigerator. The stew may thicken upon storage, so you may need to add a bit of water or broth when reheating. Reheat over low-medium heat while stirring to prevent the bottom from burning.
