Vegetarian Bicol Express
Discover a vibrant twist on a Filipino classic with this Vegetarian Bicol Express recipe, a plant-based take on the beloved spicy coconut milk stew. Packed with bold flavors, this dish brings together creamy coconut milk, tender tofu, and a medley of colorful bell peppers and fiery green chilies for a harmonious balance of heat and richness. Ginger, garlic, and onion form a fragrant base, while soy sauce and a touch of brown sugar elevate the savory notes. Optional bamboo shoots add an earthy crunch, making this recipe versatile and customizable. Ready in under 45 minutes, this hearty, vegan-friendly dish pairs perfectly with steamed rice and promises to be a satisfying centerpiece for your next meal. Perfect for those seeking healthy vegetarian recipes with a kick of spice!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 400 grams firm tofu, cubed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 3 long green chilies, sliced
- 400 ml coconut milk
- 100 ml water
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams bamboo shoots, sliced (optional)
Instructions
Heat 1 tablespoon of coconut oil in a large pan over medium heat.
Add the cubed tofu and fry until golden brown on all sides, about 8 minutes. Remove tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil.
Sauté onions until they are translucent, about 3 minutes.
Add the minced garlic and ginger, and stir for another minute until fragrant.
Add sliced green and red bell peppers, and stir for about 2 minutes.
Add the sliced long green chilies and the optional bamboo shoots, if using, then cook for another 2 minutes.
Pour in the coconut milk and water, then bring to a gentle simmer.
Stir in soy sauce and brown sugar, and season with salt and black pepper to taste.
Add the fried tofu back into the pan and mix well with the sauce.
Allow the mixture to simmer for about 10-15 minutes, until the vegetables are tender and the sauce has slightly thickened.
Adjust seasoning as needed, and serve hot with steamed rice.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 56.3 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2886 mg | 222% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
