Vegetarian Kare-Kare (Filipino Peanut Vegetable Stew with Fried Tofu)

Ingredients

Contains peanut, soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Press the tofu: wrap tofu block in several layers of paper towels or a clean kitchen towel, place on a plate and weigh with a heavy pan to press out water.

   Pressing removes moisture so the tofu fries crisp and absorbs sauce better.

   15 min
2. 2

   Make annatto oil: heat 2 tbsp of the vegetable oil in a small skillet over low-medium heat, add annatto seeds and warm until the oil turns orange (about 2–3 minutes). Remove from heat, strain seeds and reserve the colored oil.

   3 min
3. 3

   Fry the tofu: heat the reserved annatto oil plus 1 tbsp of the remaining oil in a large nonstick skillet or wok over medium-high heat and fry the pressed tofu cubes in a single layer until golden on all sides.

   Work in batches if necessary to avoid crowding; remove tofu to a paper-towel lined plate.

   8 min
4. 4

   Sauté aromatics: in a large heavy pot, heat the last 1 tbsp oil (or a splash of the annatto oil), add sliced onion, minced garlic and sliced ginger and sauté until the onion is translucent.

   4 min
5. 5

   Add the firmer vegetables: add eggplant and green beans to the pot and toss with the aromatics until they start to soften, about 2 minutes.

   2 min
6. 6

   Add stock and simmer: pour in the vegetable stock, bring to a gentle simmer and cook until the eggplant and green beans are nearly tender.

   10 min
7. 7

   Make the peanut slurry: while the stew simmers, whisk the peanut butter with about 240 ml (1 cup) of the warm stock or water and the toasted rice powder (or rice flour) until smooth and lump-free.

   Warming the liquid helps the peanut butter combine without clumps.

8. 8

   Thicken the stew with the peanut slurry: stir the peanut slurry into the pot and simmer gently, stirring occasionally, until the sauce thickens and becomes glossy.

   10 min
9. 9

   Finish the stew: add the bok choy and the fried tofu to the pot and simmer just until the greens are wilted and the tofu is heated through.

   3 min
10. 10

    Season the stew: stir in tamari, taste, then add salt and black pepper as needed. If the sauce is too thick, loosen with up to 120 ml (1/2 cup) additional stock or water.

11. 11

    Make the vegan bagoong (mushroom relish): heat 1 tbsp oil in a small skillet over medium heat and sauté the minced onion and garlic until softened.

    3 min
12. 12

    Add mushrooms to the relish and cook until they brown and most moisture evaporates.

    5 min
13. 13

    Finish the relish: stir in the miso, tamari, brown sugar and 1 tbsp water, cook 1–2 minutes until saucy, then remove from heat and taste for balance.

    2 min
14. 14

    Serve: divide cooked rice among bowls, ladle the kare-kare over the rice, spoon vegan bagoong on the side and serve with lime or calamansi wedges.

    Spoon the bagoong on the side so diners can add it sparingly to taste.