Lumpiang Hubad
Lumpiang Hubad has all your favorite lumpia sariwa flavors but sans the wrapper! With a colorful medley of vegetables, tofu, and a garlicky peanut sauce, it's delicious as snack or light meal.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (14 ounces) firm tofu
- oil
- 1 onion (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- 1 tablespoon fish sauce
- 1 large singkamas (jicama) (peeled and cut into 1/2-inch cubes)
- 2 large carrots (peeled and cut into 1/2-inch cubes)
- 2 large kamote (peeled and cut into 1/2-inch cubes)
- 1 cup water
- 2 cups garbanzo beans
- 1 cup green beans (ends trimmed and cut thinly on a bias)
- salt and pepper to taste
- 2 1/2 cups water
- 1/4 cup soy sauce
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 3 tablespoons corn starch
- 1 cup unsalted peanuts, crushed
- 1 head garlic, peeled and minced
- 2 tablespoons peanut butter
- unsalted peanuts (crushed)
- garlic (peeled and minced)
Instructions
- 1
Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into 1/2-inch cubes.
- 2
In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
- 3
Wipe down the pan as needed. Heat another 1 tablespoon of oil. Add onions and garlic and cook until softened.
- 4
Add fish sauce and cook for about 1 minute.
- 5
Add singkamas, carrots, and sweet potatoes.
- 6
Add water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp.
- 7
Add tofu, garbanzo beans, and green beans, stirring to combine.
- 8
Season with salt and pepper to taste.
- 9
Continue to cook for another 2 to 3 minutes or until garbanzo beans and tofu are heated through and green beans are tender yet crisp.
- 10
Remove from the pan and drain excess liquid. You can use this liquid to make the sauce and just add water to total 2 1/2 cups.
- 11
For the Lumpia Sauce
- 12
In a saucepot over medium heat, combine water (or the reserved liquid from cooking the vegetables), soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.
- 13
Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
- 14
In a bowl, combine cornstarch with 1/4 cup cold water. Stir until the mixture is smooth. Slowly add corn starch mixture to soy sauce mixture, whisking vigorously to prevent lumps.. Continue to cook, whisking regularly, until thickened.
- 15
Add peanut butter and stir until dissolved.
- 16
To Serve
- 17
Spoon vegetable mixture on serving plates, pour peanut sauce on top and garnish with crushed peanuts and minced fresh garlic as desired.