45m$11.64Vegetarian Bicol Express
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.
- Cuisine
- Filipino
- Energy
- 349 calories per serving
- Protein
- 15 g per serving
- Carbs
- 13 g per serving
- Fat
- 26.8 g per serving
- Sodium
- 638 mg per serving
Shopping options
kosher salt
3 Gram
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
granulated sugar
4 Gram
Kroger® Pure Cane Granulated Sugar
0%
fresh ginger, grated
6 Gram
Organic Ginger Root
3%
serrano peppers, thinly sliced
4 Each
Fresh Green Serrano Peppers
67%
full-fat unsweetened coconut milk
360 Milliliter
Thai Kitchen Unsweetened Coconut Milk
89%
neutral vegetable oil
30 Milliliter
Kroger® 100% Pure Vegetable Oil
3%
reduced-sodium soy sauce
30 Milliliter
Kikkoman® Less Sodium Soy Sauce
10%
yellow onion, diced
150 Gram
Diced Yellow Onions Fresh Cut In Store Daily
66%
extra-firm tofu
450 Gram
Simple Truth Organic® Extra Firm Tofu
57%
garlic cloves, minced
4 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- extra-firm tofu-450 g
- full-fat unsweetened coconut milk-360 ml
- serrano peppers-4 each
- yellow onion-150 g
- garlic cloves-4 cloves
- fresh ginger-6 g
- neutral vegetable oil-30 ml
- reduced-sodium soy sauce-30 ml
- granulated sugar-4 g
- kosher salt-3 g
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.
Wash hands, knife, and cutting board well after handling serrano peppers.
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.
Use a spatula carefully when turning tofu to avoid splashes from hot oil.
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.
Add the serrano peppers, soy sauce, sugar, and salt, then stir for 30 seconds to coat the aromatics and wake up the chile heat.
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.
Keep the coconut milk at a gentle simmer to reduce splattering and prevent scorching.
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.
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.
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