Vegetarian Bicol Express

Servings: 4 · Prep: 20 min · Cook: 25 min · Total: 45 min

Ingredients

• 450 g extra-firm tofu
• 360 ml full-fat unsweetened coconut milk
• 4 each serrano peppers
• 150 g yellow onion
• 4 cloves garlic cloves
• 6 g fresh ginger
• 30 ml neutral vegetable oil
• 30 ml reduced-sodium soy sauce
• 4 g granulated sugar
• 3 g kosher salt

Equipment

Spatula; Cutting Board; Chef’s knife; Large skillet with lid; Measuring cups and spoons; Plate; spatula; cutting board; chef’s knife; large skillet with lid; measuring cups and spoons; plate

Steps

1. Prepare tofu and aromatics. Drain and press the tofu for 15 minutes, then cut it into 1-inch cubes; dice the onion, slice the serrano peppers, mince the garlic, and grate the ginger.
   • 450 grams tofu — drained, pressed, and cubed
   • 150 grams yellow onion — diced
   • 4 Each serrano pepper — thinly sliced
   • 4 Count garlic — minced
   • 6 grams ginger — grated

   Wash hands, knife, and cutting board well after handling serrano peppers.

2. Brown the tofu. Heat the vegetable oil in a large skillet over medium-high heat, then add the tofu and brown for 6 to 8 minutes, turning gently until the edges are lightly golden; transfer the tofu to a plate.
   • 30 milliliters vegetable oil
   • 450 grams tofu — drained, pressed, and cubed

   Use a spatula carefully when turning tofu to avoid splashes from hot oil.

3. Cook the aromatics. Reduce the heat to medium, add the onion, and cook for 3 minutes until softened; stir in the garlic and ginger and cook for 1 minute until fragrant.
   • 150 grams yellow onion — diced
   • 4 Count garlic — minced
   • 6 grams ginger — grated
4. Season the aromatics. Add the serrano peppers, soy sauce, sugar, and salt, then stir for 30 seconds to coat the aromatics and wake up the chile heat.
   • 4 Each serrano pepper — thinly sliced
   • 30 milliliters soy sauce
   • 4 grams sugar
   • 3 grams Kosher Salt
5. Start the coconut sauce. Pour in the coconut milk, scrape the bottom of the skillet, and bring to a gentle simmer; cook for 3 minutes until the sauce looks smooth and lightly thickened.
   • 360 milliliters coconut milk

   Keep the coconut milk at a gentle simmer to reduce splattering and prevent scorching.

6. Simmer the tofu in sauce. Return the tofu to the skillet, cover, and simmer gently for 8 to 10 minutes until the tofu absorbs flavor and the sauce is creamy and slightly reduced.

   Lift the lid away from your face and hands to avoid hot steam.

7. Finish and serve. Uncover, stir carefully, and taste for seasoning; serve hot when the sauce is rich, spicy, and spoonable.

   Let the stew cool briefly before eating because coconut-based sauces hold heat well.

https://plumtally.com/recipes/vegetarian-bicol-express-rh7r7k00rrzl