Lumpiang Hubad with a colorful medley of vegetables and an amazing garlicky peanut sauce. It has all the delicious flavors you love in fresh lumpia but without the wrapper!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 Servings
- 14 ounces firm tofu
- canola oil
- 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, 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
For the Lumpia Sauce
- 2 1/2 cups water
- 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
- garlic, peeled and minced
Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into 1/2-inch cubes.
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.
Wipe down the pan as needed. Heat another 1 tablespoon of oil.
Add onions and garlic and cook until softened.
Add fish sauce and cook for about 1 minute.
Add singkamas, carrots, and sweet potatoes.
Add water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp.
Add tofu, garbanzo beans, and green beans, stirring to combine.
Season with salt and pepper to taste.
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.
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.
For the Lumpia Sauce
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.
Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
In a bowl, combine corn starch and 1/4 cup cold water. Stir until mixture is smooth.
Slowly add corn starch mixture to soy sauce mixture, whisking vigorously to prevent lumps.. Continue to cook, whisking regularly, until thickened.
Add peanut butter and stir until dissolved.
Calories: 417kcal | Carbohydrates: 59g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 790mg | Potassium: 704mg | Fiber: 11g | Sugar: 28g | Vitamin A: 8915IU | Vitamin C: 28.5mg | Calcium: 158mg | Iron: 3.6mg