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