Tofu and Green Beans Bicol Express (No Meat Bicol Express)
Sauteed green beans and crispy-soft tofu tossed in savory and spicy Bicol Express sauce. Spicy, savory and full of flavor. Everything you love about BIcol Express!
Press the tofu to drain excess water. To do this, place the tofu in between two folded kitchen towels (use more if needed) on a flat surface. Top with a heavy plate. Meanwhile, prepare the other ingredients.
Slice the tofu lengthwise in equal sizes (see video). Coat in rice flour or glutinous rice flour. Fry in hot oil over medium heat until all sides are brown and crisp. Let it cool, then gently cut into squares.
In a pan over medium heat, add oil. Add the onions, garlic, ginger, and chilies. Saute until soft and aromatic, around 1 to 2 minutes. Be careful not to burn them.
Add bagoong-alamang and fish sauce. Stir for 1 minute.
Add the green beans. Toss well with the aromatics. Add a little bit of water and let it steam for one minute.
Pour the coconut milk. Simmer for 2 to 3 minutes until green beans are tender but not overcooked. At this point taste and adjust seasonings accordingly.
Add crispy tofu. Gently toss in the Bicol express mixture. Turn off the heat. Pour over a bowl of rice and enjoy!
Video
Notes
Before anything else, prepare the tofu. This step takes a while, so you can use the time to prepare the rest of the ingredients.
Use firm or extra firm tofu only.
Cut the tofu in thick rectangles instead of small cubes. This makes it easier for frying as there are fewer pieces to flip. But feel free to use other cuts. It is all up to you.
Make sure the oil is warm enough but not too hot before adding the tofu.
To maintain the crispiness, transfer the fried tofu in a cooling wire or rack while making the Bicol Express sauce.
You can omit the bird's eye chilies if you don't like the spice.
Do not overcook the green beans to maintain its tender-crisp texture.