Crispy Tofu Kare-Kare

Hello Everyone! Yes, I am here again with another recipe for you guys this week! The dish that I will be sharing tonight is a build up on the Mushroom ‘Bagoong’ recipe that I shared yesterday, which I will further explain in tonight’s post.

The word kare actually means curry, so therefore kare-kare is a thick and creamy curry, or stew that is rich in peanut flavour, cooked with your protein of choice and various vegetables. The stew gets its rich flavour from my homemade vegetable broth, ground roasted peanuts and peanut butter, together with sautéed onions, and garlic. It is coloured with annatto and can be thickened with toasted or plain ground rice. It is said that kare-kare has a similar flavour to satay because of the peanuts in the sauce.

The main protein used in a traditional kare-kare is beef, oxtail being the preferred choice of cut and often paired with either beef tripe, beef hock, or beef meat. Various cuts of pork can also be used such as, but not limited to, pork belly, hocks, and/or trotters.

Crispy Tofu Kare-Kare

Kare-kare can also be made exclusively from vegetables, known as Kare-kareng Gulay, that may include, but not limited to, eggplant, Chinese chard (pechay/bok choy), yardlong beans, banana heart/blossoms, okra, daikon, other other various greens. Now while this already is a vegetarian/vegan version of the traditional kare-kare, the condiment on the side, usually shrimp bagoong, strips it of its vegetarian or vegan title. While you can leave the bagoong to the side, kare-kare is just not the same without it. Hence, in yesterday’s post, I made a vegan alternative to bagoong to complete this dish.

I think the last meat-based kare-kare that I had before I stopped eating meat was crispy pork belly kare-kare, and to mimic that, I added crispy fried tofu to my kare-kareng gulay of fried eggplant, blanched yardlong beans and Chinese chard, and boiled banana heart. I first came across Crispy Tofu Kare-kare from various posts I had seen on Instagram last year. Since then I’ve been looking for a reason to make the dish for a blog post and finally I can do so as it fits with the theme for the month!

Crispy Tofu Kare-Kare Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

For the kare-kare

  • 3-4 garlic cloves, minced
  • 1 small red onion, diced
  • 1 cup vegetable broth (plus additional, if needed)
  • 1/2 cup + 1/2 tbsp creamy smooth peanut butter
  • 1/3 cup white rice flour
  • 1/4 cup roasted peanuts, crushed
  • 2 tbsp cooking oil
  • Salt, to taste

For the annatto mixture

  • 1 & 1/2 tsp annatto seeds
  • 1/4 cup hot water
  • Banana heart, boiled
  • Chinese chard (pechay), blanched
  • Eggplant, fried
  • Firm tofu, fried
  • Yardlong beans, blanched
  • Mushroom ‘bagoong’
  • Roasted peanuts, crushed

METHOD

  1. Annatto Mixture: Combine the annatto seeds and hot water in a cup. Leave to soak for the seeds to release their colour.
  2. Kare-Kare: Add oil in a medium-sized stockpot over medium-high heat. Once hot, sauté the garlic until golden brown and fragrant, about 30 seconds. Follow with the onions and cook for a further 30 seconds before adding the crushed peanuts. Continue to cook for a further minute.
  3. Add the peanut butter and mix well until melted before adding 1 cup on the vegetable broth. Mix and season with a pinch of salt, then turn the heat down to medium-low. Leave to simmer for about 10 minutes for the flavours to infuse.
  4. Take about a third cup of extra vegetable broth and add the white rice flour to it. Mix until the flour is incorporated into the broth.
  5. Stir the rice flour mixture into the peanut butter stew. Leave to cook until the sauce thickens, a further 10 minutes and mix every 2 to 3 minutes to make sure the sauce doesn’t stick to the bottom of the pot.
  6. Strain the annatto seeds from the water and add the annatto liquid into the stew. Mix well to incorporate its colour, and if needed, add more vegetable broth to thin out the stew. You may also need to adjust the seasoning to your liking.

At this point, you may choose to add your prepared tofu and vegetables to the stew or separate them for plating up.

  1. Serve and enjoy with steamed rice and mushroom ‘bagoong’ to complete this vegan dish!

Crispy Tofu Kare-Kare

Crispy Tofu Kare-Kare

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2020: Melissa Delos Reyes

Crispy Orange Tofu with Broccoli

“Creating food is a therapeutic process. It’s a way for me to unwind and slow down in this fast-paced world. To see my family & friends enjoy what I create is worth all the effort.” — Melissa Delos Reyes

Auguest 2020: Melissa Delos Reyes

Ola! I’m Melissa or Mel, the smol lady behind Eats Meru on Facebook and Instagram. I am a social media associate by profession and I freelance in photography and graphic design. Ever since I was young, I’ve always enjoyed cooking, experimenting with food, and following recipes!

I created Eats Meru pre-pandemic to share my food adventures at first. Everything changed when the Covid-19 virus struck. No one was prepared. Businesses were greatly affected, especially the small/start-up local brands. Since then, I’ve converted my goal for Eats Meru as a platform where I can help local MSMEs to share their products especially now that everyone is doing their best to make a living.

For this post in the Auguest series, I chose the color orange. I’ll be sharing a healthy and plant-based version of the famous Orange Chicken that uses tofu as the protein of the dish; it’s sticky, orange-y, tangy, crispy, and tasty too! You can easily make this dish as most of the ingredients can be found in your fridge and pantry. It is also perfect for those busy weeknights as it comes together in 20 minutes.

Crispy Orange Tofu with Broccoli Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the crispy tofu

  • 2 packs firm tofu, drained and cut into 1-inch size cubes
  • 2 tbsp cornstarch
  • 1 tsp rice flour
  • 1/4 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • Vegetable oil, for frying

For the orange sauce

  • 1 cup fresh orange juice (about 3 medium-sized oranges)
  • 1/4 cup water
  • 3 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp white or rice vinegar
  • 1 & 1/2 tbsp cornstarch (2 tbsp for a thicker sauce)
  • 1 tsp chilli, minced
  • 1/8 tsp salt
  • 4 garlic cloves, finely chopped
  • 1 inch ginger, minced (or 1 tbsp grated)
  • Spring onion (for garnishing)
  • Blanched broccoli

METHOD

  1. Crispy Tofu: In a large bowl, combine the cornstarch, rice flour, garlic powder, salt, and pepper. Mix well and coat the tofu in the cornstarch mixture.
  2. In a deep, heavy-bottomed pot, heat the vegetable oil (enough to cover the tofu) over medium-high. Carefully drop the coated cubed tofu in the oil and fry until slightly golden brown. Do not overcrowd the pot; work in batches if needed.
  3. Once done, use a slotted spoon to remove the tofu and transfer to a wire rack or strainer to cool down.
  4. Orange Sauce: Combine all the ingredients for the orange sauce, except water and cornstarch in a saucepan over medium heat. Cook and bring to a boil.
  5. Mix the cornstarch in the water together to create a slurry and gradually stir it into the simmering sauce. Cook until the sauce thickens, stirring well for even thickening. Taste for salt, sweetness, flavour, etc. and adjust as you go.
  6. Turn the heat off and add the crispy tofu. Toss to evenly coat them with the sauce. Transfer to a serving bowl and garnish with the spring onions. Serve immediately while hot, with rice and blanched broccoli (or any of your favorite greens for that matter). Enjoy!

This Crispy Orange Tofu can be modified for an even healthier option. For this recipe, the tofu is deep-fried in oil, but if you prefer, and have a bit more time on your hands, you can bake the tofu instead. Additionally, you can consider serving it with some cauliflower rice and other greens of your choice.

Crispy Orange Tofu with Broccoli

Crispy Orange Tofu with Broccoli

Photo Courtesy & Recipe Copyright © 2020 | Melissa Delos Reyes (@eatsmeru)

BON APPÉTIT

– Melissa Delos Reyes

myTaste.com