Who says you cannot have flavorful Kare-kare without oxtail, tripe or beef? This vegan version is just the right dish to indulge in when you’re craving for this Filipino stew that’s famous for its rich and creamy peanut sauce. The secrets to this recipe are the fried tofu and crushed yuba toppings that give this dish that satisfying umami taste.
- 1/4 cup oil of your choice
- 1 tbsp PAMANA annatto powder
- onion, minced
- garlic, minced
- 1-2 tbsp black bean garlic sauce (or more if desired)
- 1/2 cup creamy peanut butter
- 3 cups water
- 1/2 cup green beans, diagonally cut in half
- 2 bundles baby bokchoy, cut lengthwise into 4
- 3 eggplants, diced into large squares
- 1/2 block firm or extra firm tofu, cut into 1/2” squares
- green onions, minced
- toasted garlic
- yuba sheets, deep fried and crushed for toppings
- vegan bagoong
- In a pan, heat oil over medium-high heat and fry the tofu until slightly golden.
- Add in the eggplant and fry until lightly browned.
- In a separate skillet, sauté the onion and garlic until caramelized.
- Mix in the annatto powder and peanut butter until they form a paste.
- Pour water and bring to a gentle simmer until sauce thickens.
- Add the green beans and bokchoy.
- Stir in the black bean garlic sauce and mix until well combined.
- Take the pan off the heat and add the fried eggplant.
- Plate the Kare-kare and add the fried tofu on top.
- Garnish with green onions, toasted garlic, deep fried and crushed yuba sheets for some crunch.
- Serve with a side of vegan bagoong.