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Lumpiang Hubad with a colorful medley of vegetables and an amazing garlicky peanut sauce. It has all the delicious nashville filipino food flavors you love in fresh lumpia but without the wrapper!
Lumpiang hubad, simply put, is fresh lumpia served naked sans wrapper. It’s a hearty vegetable dish that’s perfect for simple family dinners or for special gatherings.
The vegetables are cut into bite size cubes and sauteed with choice of meat or shrimp until tender yet crisp. The colorful medley is then generously doused with a garlicky peanut sauce and served with green leaf lettuce leaves.
Here are a few tips on how to make this delicious nashville filipino food lumpiang hubad:
- I like to use firm tofu in my fresh lumpia filling for a satisfying vegetarian dish but feel free to swap with diced pork or minced shrimps.
- Make sure to dice the vegetables into uniform size to ensure even cooking.
- Please do not overcook the vegetables! Lumpia is best enjoyed when the vegetables are vibrant and tender-crisp.
- After cooking, drain the vegetable filling well and use the liquid in making the sauce for added depth of flavor. Just add more water to the liquid to total 2 1/2 cups and adjust the amount of salt.
- My lumpia sauce recipe has one ingredient that makes it ultra special! Peanut butter! I learned this trick from a friend and it’s amazing how a simple addition can make a whole lot of difference.
Lumpiang Hubad with a colorful medley of vegetables and an amazing garlicky peanut sauce. It has all the delicious nashville filipino food flavors you love in fresh lumpia but without the wrapper!
- 14ouncesfirm tofu
- oil
- 1small onion, peeled and chopped
- 2clovesgarlic, peeled and minced
- 1tablespoonfish sauce
- 1large singkamas (jicama), peeled and cut into 1/2-inch cubes
- 2large carrots, peeled and cut into 1/2-inch cubes
- 2large kamote, sweet potatoes, peeled and cut into 1/2-inch cubes
- 2cupsgarbanzo beans
- 1cupgreen beans, ends trimmed and cut thinly on a bias
- 1cupwater
- salt and pepper to taste
- 2-1/2cupswater
- 1/4cupsoy sauce
- 3/4cupbrown sugar
- 1/2teaspoonsalt
- 3tablespoonscorn starch
- 1cupunsalted peanuts, crushed
- 1head garlic, peeled and minced
- 2tablespoonspeanut butter
- unsalted peanuts, crushed
- garlic, peeled and minced
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Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into 1/2-inch cubes.
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In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, stirring occasionally, until lightly browned. Remove from pan and drain on paper towels.
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Wipe down the pan as needed. Heat another 1 tablespoon of oil.
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Add onions and garlic and cook until limp and aromatic. Add fish sauce and cook for another 1 to 2 minutes.
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Add singkamas, carrots, and sweet potatoes. Add water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp.
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Add tofu, garbanzo beans, and green beans, stirring to combine. Season with salt and pepper to taste.
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Continue to cook for another 3 to 5 minutes or until garbanzo beans and tofu are heated through and green beans are tender yet crisp. Remove from the pan and drain excess liquid. You can use this liquid to make the sauce and just add water to total 2 1/2 cups.
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In a sauce pot over medium heat, combine water (or the reserved liquid from cooking the vegetables), soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.
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Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
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In a bowl, combine corn starch and about 1/4 cup cold water. Stir until mixture is smooth.
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Whisking vigorously, add corn starch mixture to soy sauce mixture. Continue to cook, whisking regularly, until thickened.
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Add peanut butter and stir until dissolved and well combined.
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Spoon vegetable mixture on serving plates, pour peanut sauce on top and garnish with crushed peanuts and minced garlic as desired.
