Yellow peppers and tofu sticks in Filipino-style creamy sauce

Yellow peppers and tofu sticks in Filipino-style creamy sauce

This is a vegan version of a Filipino recipe, Binagoongan Baboy sa Gata. It’s a variant of my own recipe with yellow peppers instead of aubergines, and a few other changes in ingredients. The less common ingredients in this recipe are dried tofu (bean curd) sticks, doenjang, a Korean-style soybean paste and tobanjan, a broad bean chilly paste.

       • 900 kcal per person  


For two people:

  • Fresh ingredients & groceries
    • 2 cm ginger, finely chopped
    • 1 stick celery, finely chopped
    • 2 cloves garlic
    • 2 medium yellow peppers, cut lengthwise into strips
    • 1 can of chopped tomatoes
    • 50 g tofu sticks
    • 50 g creamed coconut
  • From the store cupboard
    • a handful of dried shiitake mushrooms
    • 1/2 cup of cashew nuts, coarsely ground
    • 1/2 teaspoon tobanjan paste
    • 1 teaspoon doenjang paste
    • 1 tablespoon cooking wine (e.g. mirin or shaoxing)
    • 1 tablespoon vinegar
    • 2 tablespoons rice bran oil
    • 1 cup of rice (preferably jasmine rice)


  • Soak the tofu sticks in very hot water for 30 minutes.
  • Soak the shiitake in very hot water for 30 minutes.
  • Grate the creamed coconut
  • Meanwhile
    • Cook the peppers 6 minutes in the microwave at full power (900W).
    • Drain the cooking liquid into a small bowl. Add the cooking wine, doenjang and tobanjan and stir to dissolve.
    • Heat the oil in a deep pan. When the oil is hot, add the ginger, celery and garlic and fry for a few minutes over medium heat.
    • Add the peppers to the pan and stir fry for a few minutes.
    • Drain the tofu sticks and cut them into pieces.
    • Add the tofu sticks and the ground cashews to the pan and cook until lightly browned.
    • Add the dissolved doenjang and tobanjan, tomatoes and vinegar and cook, stirring occasionally, for a few minutes.
    • Add about a cup of hot water to the grated coconut, stir to dissolve and add to the pan
    • Simmer for a few minutes over lower heat. Add some of the soaking liquid of the mushrooms if required.
    • Let it reduce for a few minutes
  • Serve with rice

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Fuss-free food