Recipe combo

Vegetarian Bicol Express

Name: Vegetarian Bicol Express
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 0.99 lb extra-firm tofu - 450 g (1 lb); 0.76 pt full-fat unsweetened coconut milk - 360 ml (1 1/2 cups); 4 ea serrano peppers, thinly sliced - 4 (peppers); 0.33 lb yellow onion, diced - 150 g (1 cup); 4 ct garlic cloves, minced - 4 (cloves); 0.21 oz fresh ginger, grated - 6 g (1 tablespoon); 1.01 fl oz neutral vegetable oil - 30 ml (2 tablespoons); 1.01 fl oz reduced-sodium soy sauce - 30 ml (2 tablespoons); 0.14 oz granulated sugar - 4 g (1 teaspoon); 0.11 oz kosher salt - 3 g (1/2 teaspoon)

A creamy, spicy Filipino Bicol-style vegetarian stew with extra-firm tofu simmered in coconut milk, serrano peppers, onion, garlic, and ginger. It is a plant-based dinner centered on rich coconut sauce and chile heat.

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Recipe details

Cuisine: Filipino
Servings: 4
Total time: 45 min
Prep: 20 min
Cook: 25 min
Difficulty: medium

Ingredients

450 Gram extra-firm tofu - 450 g (1 lb), Drained and pressed for 15 minutes, then cut into 1-inch cubes.
360 Milliliter full-fat unsweetened coconut milk - 360 ml (1 1/2 cups), Equivalent measure listed as 1 1/2 cups.
4 Each serrano peppers, thinly sliced - 4 (peppers), thinly sliced
150 Gram yellow onion, diced - 150 g (1 cup), Equivalent measure listed as 1 cup.
4 Count garlic cloves, minced - 4 (cloves), minced
6 Gram fresh ginger, grated - 6 g (1 tablespoon), Equivalent measure listed as 1 tablespoon.
30 Milliliter neutral vegetable oil - 30 ml (2 tablespoons), Equivalent measure listed as 2 tablespoons.
30 Milliliter reduced-sodium soy sauce - 30 ml (2 tablespoons), Equivalent measure listed as 2 tablespoons.
4 Gram granulated sugar - 4 g (1 teaspoon), Equivalent measure listed as 1 teaspoon.
3 Gram kosher salt - 3 g (1/2 teaspoon), Equivalent measure listed as 1/2 teaspoon.

Instructions

Prepare tofu and aromatics
1. *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*.
Brown the tofu
2. 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.
Cook the aromatics
3. 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.
Season the aromatics
4. Add the serrano peppers, soy sauce, sugar, and salt, then *stir for 30 seconds* to coat the aromatics and *wake up the chile heat*.
Start the coconut sauce
5. 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.
Simmer the tofu in sauce
6. 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*.
Finish and serve
7. Uncover, stir carefully, and *taste for seasoning*; serve hot when the sauce is *rich, spicy, and spoonable*.