Tofu (Tokwa) Kare Kare Recipe
The first time I encountered the dish was when our Pastor requested a viand that’s tasty and healthy but is cooked without any meat in it.
The mother of one of our church members was glad to cook that for him in the form of our recipe for today, the Tofu Kare Kare.
I had the privilege to have a taste of the dish together with her homemade Ginisang Bagoong, and it was so good!
Naturally, I asked the mother about her procedures.
Now, with some modifications to add more flavor, you can recreate my experience with the dish in this recipe post.
With my wife’s taste buds as my gauge (other than mine since her’s is much more meticulous), I can confidently say that you will love it too!
CAUTION: If you are allergic to any of the ingredients listed on our recipe card below, especially peanuts, I suggest avoiding them. If there are alternative replacements that you are not allergic to, then, by all means, replace them so you can proceed to our instructions.
Want to partner the Tofu Kare Kare with specially cooked rice? Check out one of our rice specials called Java Rice.
Tools Needed to Cook the Kare-Kareng Tokwa
- Frying pan
- Saucepan
- Cooking spatula and spoon
- Chopping board and knife
- Measuring cup and spoons
Kare Kareng Tokwa, Tofu Kare Kare, Tokwang Kare Kare, whatever you call it, is still a dish that is undeniably hearty and healthy to enjoy with the family!
- 800 g Assuming you buy your ingredients from your local wet market, you can find them sold in square-shaped ready to fry sizes; 10 to 12 pieces will do. Slice each to about ½ inch thick.
- 1 tsp Annato Seeds (Achuete)
- 1 1/2 Medium-sized Onion (Finely chopped.)
- 6 clove Fresh Garlic (Minced.)
- 1 Large Eggplant
- 4 cup Water
- 10 g Beef Broth Cube (10 grams is equal to 1 Beef Broth Cube.)
- 200 g Yardlong Beans (Cut into 2 to 3 inches long.)
- 3/4 cup Peanut Butter
- 2 tsp Iodized Salt
- 1/2 tsp Ground Black Pepper
- 500 g Snow Cabbage (Pechay)
- Small Banana Heart or Blossom, we call it Puso ng Saging (This ingredient is optional. But if you do have one, cut it into wedges.)
- 1 1/2 tbsp Canola Oil
- Preparing the Tofu
- Heat the frying pan. Pour enough oil to fry all the Tokwa (Tofu).
- Fry each batch of Tokwa for 8 to 10 minutes (4 to 5 minutes on each side or until golden brown).
- Set aside for a while.
- Preparing the Annatto Seeds
- Soak one tablespoon of annatto seeds to 1 to 2 tablespoons of lukewarm water up until you’re about to use it.
- We only need the water from the soaked annatto seeds so that you can discard the seeds after draining them.
- Let's Start Cooking the Kare-Kareng Tokwa Recipe
- Heat the saucepan, then pour the oil.
- Saute aromatics, i.e., garlic and onion.
- Now add the drained water from the soaked annatto seeds. Stir.
- Add water, then bring to boil.
- Bring in the beef broth cube and simmer for 2 to 3 minutes.
- Add peanut butter, Tokwa, Sitaw and eggplant. Mix all the ingredients.
- Simmer until the veggies are half-cooked (roughly around 5 minutes).
- Add salt and pepper, stir to distribute the ingredients.
- Now bring in the Pechay. Just place it over the sauce without the need to stir it together with the other ingredients. Simmer for 2 to 3 minutes.
- The Kare-Kareng Tokwa (Tofu) recipe is now ready.
Serve hot with equally hot rice and Bagoong (shrimp paste)!
Servings 6
- Amount Per Serving
- Calories 365kcal
- % Daily Value *
- Total Fat 22.3g35%
- Saturated Fat 4.7g24%
- Sodium 1406mg59%
- Potassium 764mg22%
- Total Carbohydrate 24.3g9%
- Dietary Fiber 7.6g31%
- Sugars 8.6g
- Protein 23g46%
- Calcium 29 mg
- Iron 34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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