Today’s post is sponsored by a new-to-me company, . They have an awesome line of authentic marinades and cooking sauces inspired by the many flavours of the Philippine islands. Pulo’s entire line also happens to be completely vegan, yay!
In this recipe, I used Pulo’s Luzon Island inspired Kare Kare Toasted Peanut cooking sauce. In their lineup of products you’ll also find the Tinaga Island inspired Coconut Adobo sauce, and three marinades: Mango Chili, Pineapple Tamarind, and Lemongrass Atsuete.
Don’t get too excited about the marinades though, cause we’re saving those for another day and another recipe 😉
The Kare Kare Toasted Peanut sauce is rich, nutty, and slightly tangy with the mildest touch of heat. The Coconut Adobo is spicier, with a little chili, some tang, and lots of rich coconut. Both sauces are totally unlike anything else I’ve ever tried. It’s been such a treat trying products inspired by a cuisine I’ve not yet had the pleasure of sampling personally! The focus on acidity has been refreshing and so interesting!
Using Pulo’s cooking sauces I decided to go with a hearty rice bowl loaded with chunky veggies, tofu, and lots of brothy sauce. I thinned Pulo’s sauce with vegetable stock and left it to simmer with large chunks of zucchini, carrots, baby bok choy, red onion, garlic, and golden-brown fried tofu. I served the rich nutty stew over rice and topped it with a sprinkle of salty, dry-roasted peanuts. Hearty, healthy perfection.
The veggies in this dish can be completely customized to your liking. First I experimented using baby eggplants and green beans, but I ultimately preferred the simplicity of using my favourite staple veggies like zucchini, carrots, and red onion. I think potatoes, cabbage, mushrooms, or a number of other vegetables would work beautifully here too!
If you decide to try this recipe or find yourself dreaming up your own concoctions with Pulo, make sure to tagandon Instagram so we can see what you’re up to!
This post is sponsored by Pulo Philippine Cuisine. We love them for their easy to prepare and 100% vegan cooking sauces and marinades. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Pulo Philippine Cuisine SO much at .
- 1 block extra-firm tofu, cut into large ½”x ½” 1” long rectangles
- ½ tsp salt
- 2 Tbsp coconut oil
- 2 medium carrots, sliced diagonally, ½” thick slices
- 1 ½ medium zucchini, halved lengthwise, and cut into large ¾” slices
- ½ small red onion, cut into ¼” slices
- 1 baby bok choy, separated into leaves, and halved lengthwise
- 2 cloves garlic, minced
- 1 jar Pulo’s Kare Kare Toasted Peanut Cooking Sauce
- 2 cups vegetable broth
- ¼ tsp turmeric
- ¼– ½ cup salted, dry roasted peanuts, roughly chopped
- 4 cups cooked rice
- In a large skillet, heat 1 tbsp coconut oil over medium-high heat. Pan-fry tofu on all four of the long sides, until golden brown. Use a pancake flipper to help lift the tofu if it sticks to the pan. Sprinkle tofu with ¼ tsp salt. Once the tofu is golden brown, set it aside.
- In the same skillet, heat 1 tbsp coconut oil over high heat. Add the sliced carrots and cook for 2 minutes. Add the zucchini and onion, cook for another 1-2 minutes. Finally add the baby bok choy, and the garlic. Sprinkle the vegetables with ¼ tsp salt. Cook until vegetables are just tender.
- Add the tofu, Pulo’s Kare Kare Toasted Peanut cooking sauce, vegetable broth, and turmeric to the sautéed vegetables. Simmer for 15-25 minutes over medium heat, until the vegetables are tender and the tofu is saturated with sauce. Taste and adjust the seasoning with salt if needed.
- Serve the tofu and vegetables over a bed of rice, spoon as much extra sauce as your desire over each portion and finish the presentation with 1-2 tbsp of chopped peanuts sprinkled over top.