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Kare-Kare with tofu, peanut sauce, served with vegetables
Filipino Kare-Kare with tofu, vegetables and rich peanut sauce

Vegan Kare-Kare with Crispy Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Kare-Kare is one of the Philippines' most unique stews, defined by a rich peanut sauce and toasted rice flour thickening. While originally made with oxtail, this vegan version with tofu is incredibly satisfying. Annatto powder (achiote) provides the signature orange color, while peanut butter ensures creamy, savory indulgence.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Wok or deep skillet
  • Separate pot for blanching vegetables

Allergen Information

⚠️ Peanut
⚠️ Soy

Instructions

1 ✓

Cube the tofu, pat it dry, and fry in oil until crispy. Set aside.

Tip: Removing water from tofu is essential for getting a crispy crust instead of just steaming it.
2 ✓

Blanch the vegetables (beans, eggplant, bok choy): drop into boiling water for 2-3 minutes, then transfer to ice water.

Tip: Blanching preserves the bright color and crisp texture of the vegetables so they don't turn to mush in the thick sauce.
3 ✓

Toast the rice flour in a dry skillet until light brown and smelling nutty.

Tip: This step gives Kare-Kare its distinctive flavor and thickening power.
4 ✓

In a wok, sauté the chopped onion and garlic. Add the annatto powder and the broth. Bring to a boil.

Tip: Annatto (achiote) dissolves better in fat, so adding it to the oily onions gives better color.
5 ✓

Stir in the peanut butter and the toasted rice flour mixed with a little water. Cook until thick.

Tip: Starch swells under heat and thickens the soup (gelatinization).
6 ✓

Return the tofu and vegetables, warm through for a few minutes, and serve with rice.

Recipe FAQ

The oil separated from the sauce (broken emulsion), what's wrong?
You cooked the peanut butter at too high a heat. A little cold water and vigorous stirring can help restore the emulsion.

Ingredients

  • 14 oz Firm Tofu
  • 5 oz Green Beans (or Yardlong Beans)
  • 1 whole Eggplant
  • 1 head Bok Choy
  • 4 tbsp Natural Peanut Butter (unsweetened)
  • 1 tsp Annatto Powder (or Paprika for color)
  • 2 cups Vegetable Broth
  • 1 whole Onion
  • 3 cloves Garlic
  • 3 tbsp Oil
  • 2 tbsp Rice Flour (toasted dry)