Easy Lumpiang Hubad Recipe

Make sure to drain the firm tofu from packing liquid then pat with paper towels to absorb excess liquid.

In a wide pan, pour and heat about 2 tbsp cooking oil over medium heat until the oil gets very hot. Add- in the tofu, cook, stirring occasionally, until lightly browned. Remove from pan and drain on paper towels.

Wipe down the pan as needed. Pour and heat another 1 tbsp of cooking oil.

Add- in the onions and garlic and cook until limp and aromatic then add- in the fish sauce and cook for another 1 to 2 minutes.

Add- in the singkamas, carrots, and sweet potatoes then add- in the water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp.

Add- in the tofu, garbanzo beans, and green beans, and stir to combine. Season with salt and pepper to taste.

Continue to cook for another 3 to 5 minutes or until garbanzo beans and tofu are heated through and green beans are tender yet crisp. 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.

In a sauce pot 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.

Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.

In a bowl, combine corn starch and about 1/4 cup cold water. Stir until mixture is smooth.

Whisking vigorously, add corn starch mixture to soy sauce mixture. Continue to cook, whisking regularly, until thickened.

Add peanut butter and stir until dissolved and well combined.

Spoon vegetable mixture on serving plates, pour peanut sauce on top and garnish with crushed peanuts and minced garlic as desired.