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 (Kare-Kareng Gulay at Tokwa)
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
1 onion, chopped
3 cloves garlic, minced
fish sauce, to taste
bagoong (shrimp paste) optional
- 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.