Lumpiang Hubad with Tokwa

This lumpia recipe is not wrapped with lumpia wrapper that is why it is called lumpiang hubad. This lumpia is also unique because it contains mostly fried tokwa or tofu strips. If lumpiang hubad seems not too satisfying, you can also wrap it with lumpia wrapper and serve with lumpia sauce. You can use any kind of lumpiang sariwa sauce with this dish.

 

How to Cook Lumpiang Hubad with Tokwa
 
Prep time
Cook time
Total time
 


Author:
Recipe type: Vegetables Recipe
Cuisine: Filipino
Serves: 6 servings
Ingredients
  • ⅓ cup cooking oil
  • 15 pcs tokwa (tofu or beancurd), fried and sliced into strips
  • ½ kilo pork
  • 1 Tbsp. garlic
  • 2 pcs onions, sliced
  • ½ kilo fresh shrimps, shelled
  • 100 grams hibe, dried shrimps, pounded
  • ¾ cup shrimps broth
  • 2 Tbsp. patis or fish sauce
  • ½ kilo potatoes, julienne
  • 1 pc medium sized cabbage, shredded
  • ½ kilo Baguio beans, sliced thinly
  • 1 pc carrot, julienne
  • 1 bunch wansoy or coriander, chopped
  • 1 cup peanuts, toasted and finely ground
Instructions
How to make Lumpiang Tokwa:
  1. Heat cooking oil and fry the tokwa until golden brown. Fry the tokwa by batch, 3 to 4 pcs per batch in order not to crowd the frying pan. Set aside.
  2. Boil the pork until cooked and then slice into strips. Set aside.
  3. Heat some oil in a pan and saute garlic and onion until fragrant and soft.
  4. Add in fresh shrimps and stir cook until it turns pink.
  5. Add the fried tokwa strips, pork strips, hibe and shrimp broth.
  6. Season with patis. Add the potatoes and simmer for 3 minutes.
  7. Add the rest of the vegetables except wansoy. When vegetables are half done, add the wansoy.
  8. Remove from heat and serve in a bed of lettuce in a platter.
  9. Garnish with ground peanuts on top.

 


Lumpiang Hubad with Tokwa