Preparation 15 mins
Cooking 50 mins


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.