Vegetarian Tofu Bicol Express with Tausi

Pedro Kusinero

Pedro Kusinero

— 1 min read
Share


This recipe offers a delicious vegetarian take on the classic Filipino dish, Bicol Express. By using fermented black beans (tausi) instead of the traditional shrimp paste (bagoong), we achieve a deep, savory flavor that complements the richness of the coconut milk and the spice of the chili.

Vegetarian Tofu Bicol Express

Prep Time: 15 mins Cook Time: 30 mins Servings: 4

Ingredients

  • 7 small blocks (about 700g) firm tofu, cubed
  • cooking oil for deep-frying
  • 2 tbsp vegetable oil for sautéing
  • 4-5 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 cup fermented black beans (tausi), minced and mashed
  • 1 cup thin coconut milk
  • 1 cup coconut cream
  • 4-5 green chillies, sliced
  • 2-3 siling labuyo (bird's eye chilies / cili padi), or to taste, sliced
  • Salt and black pepper to taste

Instructions

  1. Prepare the Tofu: Pat the tofu cubes dry with a paper towel. In a pan, heat the vegetable oil over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides. Remove from the pan and set aside.
  2. Sauté Aromatics: In the same pan, remove oil and leave just about 2 tablespoons. Reduce the heat to medium. Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
  3. Add the Flavor Base: Stir in the mashed fermented black beans. Cook for 2-3 minutes, stirring constantly, until the aroma of the tausi is released.
  4. Combine with Tofu: Gently fold in the fried tofu cubes Cook for another 3-5 minutes, allowing the flavors to meld.
  5. Simmer in Coconut Milk: Pour in the thin coconut milk, let simmer. Then pour in the coconut cream and bring the mixture to a gentle boil, then reduce the heat to a simmer.
  6. Add Chillies: Add the green chillies and bird's eye chillies to the pan. Cook for about 10-15 minutes, allowing the sauce to thicken slightly.
  7. Season and Serve: Season with salt and pepper to taste. The fermented black beans are already salty, so be sure to taste before adding more. Serve hot with steamed rice.

Read more