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Lumpiang Hubad

Lumpiang Hubad

Lumpiang Hubad with a colorful medley of vegetables and the best garlicky peanut sauce. It has all the delicious flavors you love in fresh lumpia, but without the wrapper!

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 0.75 1 package (14 ounces) firm tofu
  • 0 oil
  • 0.75 1 onion peeled and chopped
  • 1.5 clove 2 cloves garlic peeled and minced
  • 0.75 tablespoon 1 tablespoon fish sauce
  • 0.75 l 1 large singkamas (jicama) peeled and cut into ½-inch cubes
  • 1.5 l 2 large carrots peeled and cut into ½-inch cubes
  • 1.5 l 2 large kamote peeled and cut into ½-inch cubes
  • 0.75 cup 1 cup water
  • 1.5 cup 2 cups garbanzo beans
  • 0.75 cup 1 cup green beans ends trimmed and cut thinly on a bias
  • 0 salt and pepper to taste
  • 1.5 2 ½ cups water
  • 0 ¼ cup soy sauce
  • 0 ¾ cup brown sugar
  • 0 ½ teaspoon salt

Instructions

  1. Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into ½-inch cubes.

  2. In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.

  3. Wipe down the pan as needed. Heat another 1 tablespoon of oil. Add onions and garlic and cook until softened.

  4. Add fish sauce and cook for about 1 minute.

  5. Add singkamas, carrots, and sweet potatoes.

  6. Add water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp.

  7. Add tofu, garbanzo beans, and green beans, stirring to combine.

  8. Season with salt and pepper to taste.

  9. Continue to cook for another 2 to 3 minutes or until garbanzo beans and tofu are heated through and green beans are tender yet crisp.

  10. Remove from the pan and drain excess liquid. You can use this liquid to make the sauce and just add water to total 2 ½ cups.

  11. In a saucepot 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.

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

  13. In a bowl, combine cornstarch with ¼ cup cold water. Stir until the mixture is smooth. Slowly add corn starch mixture to soy sauce mixture, whisking vigorously to prevent lumps.. Continue to cook, whisking regularly, until thickened.

  14. Add peanut butter and stir until dissolved.

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

  16. I like to use firm tofu for a satisfying vegetarian dish, but feel free to swap it with diced pork or minced shrimp.

  17. To boost flavor, the peanuts are cooked in an ungreased skillet until aromatic. Make sure to use unsalted.

  18. Cut the vegetables into small, uniform pieces to ensure even, fast cooking. Do not overcook them. Lumpia is best enjoyed when the vegetables are vibrant and tender-crisp.

  19. After cooking, drain the vegetable filling well and use the liquid in making the sauce for added depth of flavor. Just add more water to the liquid until it reaches 2 ½ cups, and adjust the salt amount.