This lumpiang hubad with tokwa 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.
Lumpiang Hubad with Tokwa: A Memorable First Bite
I remember the first time I had lumpiang hubad with tokwa. It was at my Tita Linda’s house in Bulacan, where family gatherings were always a feast of home-cooked dishes. Unlike the usual fresh lumpia wrapped in soft crepes, this one was served bare—no wrapper, just a colorful mix of sautéed vegetables and crispy tofu strips. At first, I thought it wouldn’t be as satisfying, but after one bite, I was hooked. The crunchy tokwa, tender pork, and vibrant vegetables soaked in a light but flavorful sauce made every spoonful a delight.
What Makes Lumpiang Hubad with Tokwa Special?
The beauty of lumpiang hubad lies in its simplicity. Without the wrapper, each ingredient shines on its own. The fried tokwa gives the dish a delightful texture, while the combination of pork, shrimp, and vegetables brings layers of flavor. My lola used to say that lumpiang hubad was a more practical version of fresh lumpia—no need to fuss over delicate wrappers, just pure, delicious goodness.
What sets this version apart is the generous use of tokwa. Most lumpiang hubad recipes highlight vegetables, but here, the tofu takes center stage. This makes it heartier, perfect for those who want a more filling meal. Plus, tofu soaks up all the flavors, making every bite extra tasty.
The Secret to Crispy and Flavorful Tokwa
One of the most important steps in making this dish is frying the tokwa correctly. My uncle Lando, who prides himself on his crispy tokwa skills, always advised me to fry in small batches. Crowding the pan lowers the oil temperature, which results in soggy tofu instead of crispy golden strips. Giving each piece enough space ensures an even fry and a crunchy bite.
Another trick is using medium-high heat. Too low, and the tofu absorbs too much oil. Too high, and it burns before crisping up. The result we want is a crisp outer layer with a tender center. Once fried, letting it rest on a paper towel helps remove excess oil, keeping the dish light but still indulgent.
Bringing Out the Best Flavors
The key to a flavorful lumpiang hubad with tokwa is layering the ingredients properly. Sautéing garlic and onions first releases their aroma and builds a solid base for the dish. Fresh shrimp is added next, cooked just until it turns pink to keep it tender and sweet.
Patis, or fish sauce, plays a vital role in seasoning. My mom always told me that patis should be added early in the cooking process so it blends well with the other flavors. Adding it too late results in an overpowering saltiness instead of a balanced umami taste.
Shrimp broth is another secret ingredient that elevates the dish. Instead of using plain water, the broth deepens the flavor, making the sauce richer. It’s a small detail but makes a big difference. If you have extra shrimp shells, boiling them in water for a few minutes creates a quick homemade broth that enhances the dish.
A Versatile and Nostalgic Dish
Lumpiang hubad with tokwa reminds me of home, of family lunches where everyone gathered around the table with plates full of rice and this delicious dish. It’s versatile, too. If you miss the texture of traditional lumpia, you can always wrap it in a soft lumpia wrapper and drizzle it with a sweet garlic sauce. My cousin Rosa likes it that way, saying it feels more like the fresh lumpia we grew up eating.
But even on its own, this dish is satisfying. The mix of vegetables, the crunch of fried tofu, and the savory sauce make it a well-balanced meal. For a finishing touch, a sprinkle of crushed peanuts adds a hint of nuttiness that complements the flavors beautifully.
The History Behind Lumpiang Hubad
Lumpiang hubad has its roots in classic Filipino cuisine, particularly in celebrations and fiestas. Traditional fresh lumpia, believed to have been influenced by Chinese spring rolls, has been a staple in Filipino homes for generations. However, when time was short or wrappers weren’t available, families made do with just the filling. Over time, lumpiang hubad became a beloved dish in its own right.
It’s also an example of how Filipino cooking adapts to what’s available. Some households make it vegetarian, skipping the pork and shrimp. Others, like my grandmother, added whatever leftover meats were in the fridge. No matter how it’s made, one thing remains constant—it’s a comforting, homey dish that brings people together.
Enjoying Lumpiang Hubad with Tokwa
Whenever I make this dish, I always think of family. It’s one of those recipes that remind me of Sunday lunches, of my mom fussing over the kitchen, of my uncle giving unsolicited cooking tips.
Lumpiang hubad with tokwa is a simple yet flavorful dish that anyone can make. It’s beginner-friendly and forgiving—there’s no right or wrong way to enjoy it. Whether you serve it on its own or wrap it up with a bit of sauce, one thing is for sure: it’s a dish filled with nostalgia, tradition, and lots of love.
How to Cook Lumpiang Hubad with Tokwa
Ingredients
- 15 pcs tokwa tofu or beancurd, fried and sliced into strips
- 1/2 kilo pork
- 1 Tbsp. garlic
- 2 pcs onions sliced
- 1/2 kilo fresh shrimps shelled
- 100 grams hibe dried shrimps, pounded
- 3/4 cup shrimps broth
- 2 Tbsp. patis or fish sauce
- 1/2 kilo potatoes julienne
- 1 pc medium sized cabbage shredded
- 1/2 kilo Baguio beans sliced thinly
- 1 pc carrot julienne
- 1 bunch wansoy or coriander chopped
- 1/3 cup cooking oil
- 1 cup peanuts toasted and finely ground
Instructions
How to make Lumpiang Tokwa:
- 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.
- Boil the pork until cooked and then slice into strips. Set aside.
- Heat some oil in a pan and saute garlic and onion until fragrant and soft.
- Add in fresh shrimps and stir cook until it turns pink.
- Add the fried tokwa strips, pork strips, hibe and shrimp broth.
- Season with patis. Add the potatoes and simmer for 3 minutes.
- Add the rest of the vegetables except wansoy. When vegetables are half done, add the wansoy.
- Remove from heat and serve in a bed of lettuce in a platter.
- Garnish with ground peanuts on top.
Notes
Cooking Tips:
Achieve the Perfectly Crispy Tokwa
For the best texture, fry the tokwa in batches to prevent overcrowding, which can lower the oil temperature and make it soggy. Use medium-high heat to create a crispy outer layer while keeping the inside soft and tender. Draining the fried tokwa on paper towels removes excess oil, keeping the dish light and crunchy.Enhance Flavor with Shrimp Broth
Instead of using plain water, make a quick shrimp broth by boiling shrimp shells in water for a few minutes. This adds depth and umami to the dish, complementing the natural sweetness of the vegetables. Straining the broth before adding it ensures a smooth and flavorful base without any shell fragments.Balance Seasoning for the Best Taste
Patis (fish sauce) should be added early in the cooking process to allow the flavors to meld instead of overpowering the dish. If you prefer a milder taste, you can dilute it with a bit of shrimp broth before adding it to the pan. Adjusting the seasoning gradually helps maintain a perfect balance of saltiness, sweetness, and umami.
