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Lumpiang Hubad (Filipino Bare Vegetable Spring Rolls with Peanut Sauce) Recipe

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4.1 from 6 reviews

Lumpiang Hubad is a delightful Filipino vegetable and tofu stir-fry served with a rich, savory peanut sauce. This recipe features a colorful medley of singkamas (jicama), carrots, sweet potatoes, green beans, garbanzo beans, and tofu, simmered to tender-crisp perfection, then drizzled with a luscious sauce made from soy, brown sugar, garlic, peanuts, and peanut butter. Perfect as a hearty main or side dish, this vibrant low-fat meal is both satisfying and packed with flavor.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Vegetable and Tofu Mixture

  • 1 package (14 ounces) firm tofu
  • Oil (for frying and sautéing, about 3 tablespoons)
  • 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 (sweet potatoes), 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

Lumpia Sauce

  • 2 1/2 cups water (or reserved cooking liquid)
  • 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 (for garnish)
  • Garlic, peeled and minced (for garnish)

Instructions

  1. Prepare tofu: Drain the firm tofu from its packing liquid and pat dry with paper towels to remove excess moisture. Cut the tofu into 1/2-inch cubes to ensure even cooking.
  2. Fry tofu: Heat about 2 tablespoons of oil in a wide pan over medium heat until very hot. Add tofu cubes and cook, turning occasionally, until they are lightly browned on all sides. Remove tofu from the pan and drain on paper towels to remove excess oil.
  3. Sauté onions and garlic: Wipe down the pan as needed, then heat another tablespoon of oil. Add the chopped onions and minced garlic, cooking until they are softened and fragrant.
  4. Add fish sauce: Stir in 1 tablespoon of fish sauce and cook for about 1 minute to enhance flavor.
  5. Add root vegetables: Add the singkamas (jicama), carrots, and sweet potatoes to the pan. Pour in 1 cup of water and bring the mixture to a boil.
  6. Simmer vegetables: Lower the heat, cover the pan, and cook until the vegetables are tender but still crisp, ensuring they do not become mushy.
  7. Add tofu and beans: Stir in the browned tofu, garbanzo beans, and thinly sliced green beans, combining all ingredients well.
  8. Season and cook through: Season the mixture with salt and pepper to taste. Continue cooking for 2 to 3 minutes until the garbanzo beans and tofu are heated through and the green beans remain crisp-tender.
  9. Drain excess liquid: Remove the vegetable and tofu mixture from the pan, draining any excess liquid. Reserve the liquid to use as part of the lumpia sauce by adding water if needed to make up to 2 1/2 cups.
  10. Prepare lumpia sauce base: In a saucepot over medium heat, combine 2 1/2 cups of the reserved liquid (or water), soy sauce, brown sugar, and salt. Bring the mixture to a boil, stirring regularly until the sugar dissolves completely.
  11. Add garlic and peanuts: Stir in the minced garlic and crushed peanuts, and cook for an additional 2 to 3 minutes to allow flavors to meld.
  12. Thicken the sauce: In a separate bowl, mix corn starch with 1/4 cup cold water until smooth. Slowly whisk this mixture into the boiling sauce base to prevent lumps. Continue cooking and whisking until the sauce thickens to a smooth, glossy consistency.
  13. Incorporate peanut butter: Stir in the peanut butter until fully dissolved and evenly incorporated into the sauce.
  14. To serve: Spoon the vegetable and tofu mixture onto serving plates. Pour the warm peanut sauce generously over the top and garnish with extra crushed peanuts and minced garlic for added texture and flavor.

Notes

  • Ensure tofu is patted dry well to achieve a nice browning during frying.
  • Adjust the sugar and soy sauce in the peanut sauce according to your preferred level of sweetness and saltiness.
  • Use fresh peanuts and freshly minced garlic in the sauce for best flavor.
  • Vegetables should remain slightly crisp to provide a nice contrast in texture.
  • This dish can be served warm or at room temperature, making it versatile for different occasions.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Filipino
  • Diet: Low Fat

Find it online: https://recipesvibe.com/lumpiang-hubad-filipino-bare-vegetable-spring-rolls-with-peanut-sauce-recipe/