Description

A creamy and flavorful plant-based twist on the classic Bicol Express. Rich in healthy fats, while packing bold,timeless Filipino flavors. It’s a guilt-free, hormonebalancing dish that everyone will love.

Ingredients

• 400g firm tofu (cubed and pan-fried until golden)
• 1 tbsp coconut oil
• 1 Medium onion (chopped)
• 4 Cloves of garlic (minced)
• 2 red chili peppers (sliced, adjust for heat preference)
• 1 Thumb-Sized ginger (grated)
• 1 1/2 cups coconut cream (unsweetened)
• 1/4 cup coconut milk (unsweetened)
• 1 Medium eggplant (cubed)
• 1 cup string beans (cut into 2-inch pieces)
• 2 tbsp coconut aminos (or low-sodium soy sauce)
• 1 tsp fish sauce (optional, for depth of flavor)
• 1/2 tsp sea salt (adjust to taste)
• sliced green chilies or fresh basil or cilantro (*optional)

Directions

1. 1
   Prepare the Tofu: Press the tofu to remove excess water, then cut it into cubes.
2. 2
   Heat coconut oil in a skillet over medium heat. Pan-fry the tofu cubes until golden and crisp on all sides. Set aside
3. 3
   Build the Flavor Base: In the same skillet, sauté onion, garlic, and grated ginger until aromatic.
4. 4
   Add the sliced red chilies and cook for 1-2 minutes.
5. 5
   Cook the Vegetables: Stir in the eggplant and string beans, cooking for 3-4 minutes.
6. 6
   Add coconut cream, coconut milk, and coconut aminos. Bring to a gentle simmer
7. 7
   Combine Everything: Return the tofu to the pan and stir to coat it evenly in the creamy sauce.
8. 8
   Simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasoning with fish sauce, salt, or more coconut aminos if needed.
9. 9
   Garnish and Serve: Transfer to a serving dish and garnish with sliced green chilies or fresh herbs for a pop of color and added flavor.