Why You’ll Love This Recipe

This kutsinta recipe makes delicious Filipino steamed rice cakes with a signature amber-brown color and a soft, chewy texture. It uses only simple ingredients with easy cooking steps, which make it beginner-friendly. Plus, it is affordable and vegan-friendly.

It's perfect for Filipino food lovers who crave a classic treat or easy desserts to make for the next gathering or afternoon snacks!

The Story Behind the Kutsinta Recipe

Kutsinta, or kutchinta or cuchinta, is a beloved steamed rice cake, or Filipino kakanin. You can find it being served at Filipino parties or sold in the markets. The steamed cakes are usually topped with freshly grated coconut for an added flavor.

Where Kutsinta Recipe Comes From

This kutsinta recipe started in the Philippines. It has influences from Asian food traditions and is now a common merienda that can be bought from markets and street vendors.

When is this Dish Typically Enjoyed?

It is usually enjoyed as a dessert or as a snack. People eat it at celebrations like birthday parties, gatherings, fiestas, and ordinary snack times.

Ingredients

Listed below are all the ingredients you will need:

• all-purpose flour
• tapioca flour
• dark brown sugar
• water
• annatto powder
• lye water
• freshly grated coconut

See the recipe card for quantities.

Instructions

Prepare the Batter

In a mixing bowl, combine the all-purpose flour, tapioca flour, and dark brown sugar.

Next, dissolve the annatto powder in the water. Then, pour it into the dry ingredients. Mix well until fully combined.

Add the lye water and mix again until smooth. Strain the batter for a smoother texture.

Steam the Kutsinta

Lightly grease the plastic puto molds so that it will be easier to remove the puto after steaming.

Then, pour the batter into each mold, filling them about ¾ full. Do not overfill the molds, as the batter will rise slightly while steaming.

Arrange the molds inside a steamer. Then cover with the lid and steam over simmering water for about 45 minutes or until the kutsinta is set.

Just use simmering water when steaming, not rapid boiling, to keep the kutsinta soft and evenly cooked.

Cool and Serve

Once cooked, remove the molds from the steamer. Then, let the kutsinta cool completely before removing them from the molds to help them keep their shape.

Next, gently unmold each piece. Lastly, top with freshly grated coconut before serving for the best flavor and texture!

Substitutions & Variations

• Ingredient Swap
  If you don't have annatto powder, you can use annatto-infused water or annatto liquid.
  
• Variation
  Adjust the amount carefully so it keeps the traditional orange-brown color, which is the desired color.
  
• Mistake to Avoid
  Make sure to add just the right amount of lye water. Too much can make the kutsinta soapy and bitter.
  

Storage Tip

• Store in an airtight container in the refrigerator for about 2-3 days. Plain kutsinta, without toppings, can be frozen for about 1 month, but the texture can turn slightly firmer after thawing.

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Classic Kutsinta Recipe

This kutsinta recipe makes soft, chewy, and lightly sweet Filipino steamed cakes. Serve them with freshly grated coconut for a classic Filipino merienda.

Course Dessert, Snack

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 24 pieces

Calories 97kcal

Author Lainey

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ cup tapioca flour
• 1 ¾ cups dark brown sugar
• 3 cups water
• 1 ½ tablespoons annatto powder
• 2 ½ teaspoons lye water
• freshly grated coconut for topping

Instructions

Prepare the Batter

• In a mixing bowl, combine the all-purpose flour, tapioca flour, and dark brown sugar.
• Dissolve the annatto powder in the water.
• Pour the annatto mixture into the dry ingredients. Then mix well until fully combined.
• Add the lye water and mix again until smooth. Strain the batter for a smoother texture.

Steam the Kutsinta

• Lightly grease the plastic puto molds. Then, pour the batter into each mold, filling them about ¾ full.
• Arrange the molds inside a steamer.
• Cover with the lid and steam over simmering water for about 45 minutes or until the kutsinta is set. Avoid rapid boiling to keep the kutsinta soft and evenly cooked.

Cool and Serve

• Once cooked, remove the molds from the steamer.
• Let the kutsinta cool completely before removing them from the molds.
• Gently unmold each piece. Then, top with freshly grated coconut before serving!

Video

Nutrition

Serving: 1g | Calories: 97kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 16g | Calcium: 15mg | Iron: 0.5mg

You Might Also Like:

• Pichi Pichi
• Ube Maja Blanca
• Puto Bumbong

Recipes for Every Moment

Craving a classic Filipino merienda without firing up the oven? This steamed kutsinta recipe brings soft, chewy treats to the table. Enjoy with freshly grated coconut toppings and your favorite afternoon drink!

The post Classic Kutsinta Recipe appeared first on Simply Bakings.

Why You’ll Love This Recipe

This ube cupcake recipe is fluffy and full of yummy ube flavor. We only need a few simple ingredients and easy steps to make this Filipino dessert. The wet ingredients mix easily with the dry ingredients, which makes it easy to bake. A little ube extract can also help deepen the color and flavor.

If you like ube-flavored desserts or are simply a fan of cupcakes, you'll definitely love this recipe!

The Story Behind Ube Cupcakes

Ube jam, or ube halaya, is an ingredient widely used in the Philippines. People use it in ice cream, bread, cakes, and other desserts. Coconut is also often paired with ube in Filipino desserts. The ube cupcake recipe now brings those creamy flavors to a classic dessert.

Where Ube Cupcakes Come From

This recipe was created because of Filipinos' fondness for using purple yam in desserts and sweets. Bakers began adding ube flavor to popular cakes and cupcakes.

When is this Dish Typically Enjoyed?

We can enjoy these little ube cupcakes during parties and potlucks all year long. The soft texture and bright purple color make them perfect for any occasion. Just frost cupcakes with buttercream, cream cheese frosting, or a light cream frosting for an extra special treat!

Ingredients

Listed below are all the ingredients you will need:

• butter
• cake flour
• baking powder
• sugar
• salt
• eggs
• whole milk
• ube flavoring

See the recipe card for quantities.

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Instructions

Prepare and Mix

First, preheat the oven to 350°F and line a muffin tin with cupcake liners.

Next, add the cake flour, baking powder, and salt to a bowl. Whisk until evenly combined.

Then, in a separate bowl, cream the butter and sugar until light and fluffy.

After that, add the eggs one at a time, mixing well after each addition.

Finish the Batter

Add half of the dry ingredients to the butter mixture.

Then, pour in half of the milk and mix gently. Repeat with the remaining dry ingredients and milk.

After that, add the ube flavoring and mix just until the batter is smooth and evenly colored.

Fill and Bake

Fill each cupcake liner with batter only halfway to help them rise evenly without overflowing.

Then, bake for 19 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

After baking, remove the cupcakes from the oven and allow them to cool completely.

Finally, frost and decorate as desired before serving.

Substitutions & Variations

• Ingredient Swap
  Use unsweetened oat milk or any other milk you like instead of whole milk.
  
• Variation
  If you'd like to reduce dairy, use plant-based butter.
  
• Mistake to Avoid
  After adding the all-purpose flour, don't overmix the batter. Too much will make the cupcakes dense instead of fluffy and soft.
  

Storage Tip

• Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Without frosting, put them in the freezer for about 2 months.

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Ultimate Ube Cupcakes

Soft, fluffy, and full of flavor, these cupcakes have a beautiful purple color. They are an easy Filipino-inspired dessert that is perfect for birthdays, parties, potlucks, or everyday treats.

Course Cupcakes, Desserts, Snack

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Total Time 29 minutes minutes

Servings 20 cupcakes

Calories 166kcal

Author Lainey

Ingredients

• 1 ½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ⅔ cups sugar
• 5 ounces butter room temperature
• 3 large eggs
• ⅔ cup whole milk
• 4 teaspoons ube flavoring

Instructions

Prepare and Mix

• First, preheat the oven to 350°F and line a muffin tin with cupcake liners.
• Next, add the cake flour, baking powder, and salt to a bowl. Whisk until evenly combined.
• Then, in a separate bowl, cream the sugar and butter until light and fluffy.
• After that, add the eggs one at a time, mixing well after each addition.

Finish the Batter

• Add half of the dry ingredients to the butter mixture.
• Then, pour in half of the milk and mix gently.
• After that, repeat with the remaining dry ingredients and milk.
• Lastly, add the ube flavoring and mix just until the batter is smooth and evenly colored.

Fill and Bake

• Fill each cupcake liner about halfway with batter.
• Then, bake for 19 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

• After baking, remove the cupcakes from the oven and allow them to cool completely.
• Finally, frost and decorate as desired before serving.

Video

Notes

• Use room-temperature butter and eggs for a smoother batter.
• For a stronger ube flavor, use high-quality ube flavoring.

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 159mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 226IU | Calcium: 41mg | Iron: 0.3mg

You Might Also Like:

• Ube Beignets
• Ube Malasadas
• Easy Ube Ice Candy

Recipes for Every Moment

Planning a delicious dessert to serve for parties? No worries! These ube cupcakes can be ready in just 19 minutes. Everyone will enjoy this yummy treat!

The post Ultimate Ube Cupcakes appeared first on Simply Bakings.

Why You’ll Love This Recipe

This kamatis bagoong recipe is vegan, affordable, and beginner-friendly. It's the plant-based version of the Filipino bagoong isda, or bagoong alamang. The ingredients are healthy and easy to find.

Tomatoes bring fresh flavor and natural sweetness and are a good source of vitamin C and lycopene. It also has black beans that serve as an alternative to the traditional ingredients like fish sauce or shrimp paste. It is rich, savory, and packed with umami flavor that pairs perfectly with veggies and rice.

The Story Behind Kamatis Bagoong

Filipinos love to pair bagoong with tomatoes, which keeps the flavors balanced. Traditional versions use bagoong balayan, a fermented fish sauce known for its strong, salty taste. Some like the cloudy version of fish sauce, while others prefer clear patis. This plant-based version uses salted black beans for a vegan alternative.

Where Kamatis Bagoong Comes From

The bagoong recipe was created in the Philippines, where similar salty condiments are used in many regional dishes. This includes KBL, an acronym for kadyos, baboy, and langka. Other versions use vinegar, fish sauce, or shrimp paste to build bold and savory flavor. For a healthier version, Filipinos started using kamatis or tomatoes for bagoong.

When is this Dish Typically Enjoyed?

It is usually served at any simple family meal. It can be added to tofu, veggies, steamed rice, and savory dishes. It can be paired with cooked langka or bagnet. You can enjoy it in kamayan style or using bare hands as a staple condiment or side dish!

Ingredients

Listed below are all the ingredients you will need:

• salted black beans
• tomatoes
• red onion
• garlic
• coconut cream
• salt
• black pepper

See the recipe card for quantities.

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Instructions

Prepare the Ingredients

First, chop the tomatoes and red onion, then mince the garlic. Set aside a small amount of the tomatoes and onion for cooking later.

Blend the Bagoong Mixture

Add the salted black beans, most of the tomatoes, garlic, and onion to a blender. Then, blend until smooth and thick.

Cook the Tomatoes

Add a small amount of water to a pan over medium heat and add the reserved tomatoes and onion. Then, cook until the tomatoes are soft and slightly mushy.

Add the Bagoong Mixture

After that, pour the blended black bean mixture into the pan, then stir in the coconut cream. Cook for 3–5 minutes so the flavors come together.

Season and Serve

Season with salt and black pepper, and add a little water if you want a thinner consistency. Finally, turn off the heat and serve with rice or vegetables!

Substitutions & Variations

• Ingredient Swap
  If you don't have red onion, feel free to use white or yellow onion.
  
• Variation
  For a lighter consistency, swap coconut cream with coconut milk.
  
• Mistake to Avoid
  Don't add too much salt before tasting the mixture. The black beans already have salt. Just add more after everything has simmered together.
  

Storage Tip

• Store leftovers in an airtight container in the refrigerator for about 3–4 days. Freeze it for up to 1 month, but the tomatoes and coconut cream separate slightly after thawing.

FAQs

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Foolproof Kamatis Bagoong

This rich and savory vegan Filipino condiment is made with tomatoes, salted black beans, and coconut cream. It’s an easy plant-based alternative to traditional bagoong that pairs perfectly with rice and vegetables.

Course Condiment, Dip, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Calories 149kcal

Author Lainey

Ingredients

• ½ cup salted black beans
• 8–10 medium ripe red tomatoes chopped
• 1 red onion chopped, with some reserved for sautéing
• 3 cloves garlic minced
• ½ cup coconut cream
• water as needed
• salt and black pepper to taste

Instructions

Prepare the Ingredients

• First, chop the tomatoes and red onion, then mince the garlic.
• Set aside a small amount of the tomatoes and onion for cooking later.

Blend the Bagoong Mixture

• Next, add the salted black beans, most of the tomatoes, garlic, and onion to a blender.
• Blend until smooth and thick.

Cook the Tomatoes

• Then, add a small amount of water to a pan over medium heat and add the reserved tomatoes and onion.
• Cook until the tomatoes are soft and slightly mushy.

Add the Bagoong Mixture

• After that, pour the blended black bean mixture into the pan, then stir in the coconut cream.
• Cook for 3–5 minutes so the flavors come together.

Season and Serve

• Then season with salt and black pepper, and add a little water if you want a thinner consistency.
• Finally, turn off the heat and serve with rice or vegetables!

Video

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 12mg | Potassium: 645mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1641IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 2mg

You Might Also Like:

• Jackfruit Humba
• Sweet Ginataang Munggo
• Vegetarian Ginisang Sayote

Recipes for Every Moment

Want to make your veggies and plain rice more exciting? Make some kamatis bagoong! This savory condiment takes a few minutes to make using a few simple ingredients.

The post Foolproof Kamatis Bagoong appeared first on Simply Bakings.

Why You’ll Love This Recipe

This talong paksiw recipe is naturally vegetarian and dairy-free. It's affordable, quick to prepare, and the ingredients are easy to find. It's one of the simple and customizable Filipino recipes that you can make in a few minutes.

The eggplant becomes flavorful as it absorbs the tangy sauce. It provides fiber to support healthy digestion. It makes your lunch or dinner with steamed rice healthier!

The Story Behind Talong Paksiw

Paksiw is a well-loved cooking method in the Philippines. It uses vinegar to create a tangy and savory dish. Filipinos usually use fish when making the dish. But this version offers an easy plant-based alternative.

Where Talong Paksiw Comes From

The dish likely started in Filipino home kitchens as an affordable veggie version. No one person is known for creating it.

When is this Dish Typically Enjoyed?

It can be enjoyed all year, anytime! People have it for a simple family lunch or dinner with steamed rice. It's perfect during cool or rainy days.

Ingredients

Listed below are all the ingredients you will need:

• eggplant
• water
• onion
• garlic
• tomatoes
• siling haba
• vinegar
• soy sauce
• salt
• sugar
• mushroom seasoning
• cooking oil
• bell pepper

See the recipe card for quantities.

Instructions

Prepare the Ingredients

First, cut the eggplants into medium to large pieces. Next, slice the onion, tomatoes, and bell pepper.

Then, crush the garlic.

Cook the Eggplant

After that, place the eggplant in a pan and pour in the water.

Next, add the onion, garlic, tomatoes, and siling haba. Then, season with salt.

Simmer

Now, turn the heat to medium and cover the pan.

Let it cook for 5–7 minutes, or until the eggplant starts to soften.

Add the Seasonings

Next, pour in the vinegar and soy sauce.

Then, add the sugar, mushroom seasoning, cooking oil, and sliced bell pepper.

At this point, do not stir immediately. Instead, let the mixture simmer for 1–2 minutes to cook off the raw vinegar taste.

Finish Cooking

After that, gently mix everything together. Cook for another minute, or until the eggplant is fully tender.

Lastly, turn off the heat and serve hot with warm rice.

Substitutions & Variations

• Ingredient Swap
  If you have no Filipino eggplant, Japanese eggplant works for the recipe, too!
  
• Variation
  Cut it into thick pieces so it does not fall apart.
  
• Mistake to Avoid
  Don't stir the dish immediately after adding the vinegar. Let it simmer uncovered for 1-2 minutes to remove the sharp vinegar taste.
  

Storage Tip

Store leftovers in an airtight container in the refrigerator for up to three days. It can also be frozen for up to one month.

FAQs

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Best Talong Paksiw

This is tangy, savory, and comforting with tender eggplant, tomatoes, garlic, and mild chilies. It is a quick vegan Filipino dish that pairs perfectly with warm steamed rice.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 7 minutes minutes

Cook Time 12 minutes minutes

Total Time 19 minutes minutes

Servings 2 -4 servings

Calories 329kcal

Author Lainey

Ingredients

• 3-4 medium eggplants cut into 2–3-inch pieces
• ½ cup water
• 1 small onion sliced
• 3 cloves garlic crushed
• 2 medium tomatoes sliced
• 3 siling haba
• ¼ cup vinegar
• 1 tablespoon soy sauce
• ½ teaspoon salt
• ½ teaspoon sugar
• pinch of mushroom seasoning
• 1 tablespoon cooking oil
• 1 medium bell pepper sliced

Instructions

Prepare the Ingredients

• First, cut the eggplants into medium to large pieces. Next, slice the onion, tomatoes, and bell pepper.
• Then, crush the garlic.

Cook the Eggplant

• After that, place the eggplant in a pan and pour in the water.
• Next, add the onion, garlic, tomatoes, and siling haba. Then, season with salt.

Simmer

• Now, turn the heat to medium and cover the pan.
• Let it cook for 5–7 minutes, or until the eggplant starts to soften.

Add the Seasonings

• Next, pour in the vinegar and soy sauce.
• Then, add the sugar, mushroom seasoning, cooking oil, and sliced bell pepper.
• At this point, do not stir immediately. Instead, let the mixture simmer for 1–2 minutes to cook off the raw vinegar taste.

Finish Cooking

• After that, gently mix everything together. Cook for another minute, or until the eggplant is fully tender.
• Lastly, turn off the heat and serve hot with warm rice.

Video

Nutrition

Serving: 1g | Calories: 329kcal | Carbohydrates: 63g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1127mg | Potassium: 2118mg | Fiber: 27g | Sugar: 36g | Vitamin A: 3047IU | Vitamin C: 122mg | Calcium: 106mg | Iron: 2mg

You Might Also Like:

• Vegan Misua Soup
• The Easiest Tofu Poke
• Vegetarian Ginisang Sayote

Recipes for Every Moment

Need a quick dinner after a busy day? Talong Paksiw can turn simple vegetables into a warm meal in less than 20 minutes.

The post BEST Talong Paksiw appeared first on Simply Bakings.

Why You’ll Love This Recipe

This spicy balsamic tofu with green beans recipe is both vegan and vegetarian. The veggies are easy to find, and the steps are simple to follow. Plus, it only takes a few minutes to prepare this dish.

Tofu is made from soy beans that provide plant-based protein and calcium. Green peas have vitamins and fiber. Together, they make the dish healthy, filling, and satisfying.

What I like most about this easy meal is that I can adjust the spice. I personally love spicy food. But if you like it mild, just put in a few chilies or add red pepper, snap peas, fresh ginger, sesame seeds, or other herbs for extra flavour. Cook the vegetables until crisp-tender so they stay fresh and slightly crunchy.

Ingredients

Listed below are all the ingredients you will need:

• tofu
• oil
• garlic
• onion
• siling labuyo (chili)
• green peas
• soy sauce
• balsamic vinegar
• brown sugar
• salt
• black pepper
• water

See the recipe card for quantities.

Instructions

Prepare and Fry the Tofu

Pat the tofu very dry with a clean cloth or paper towels. Then cut it into even cubes.

Heat oil in a pan over medium heat. After that, add the tofu in a single layer.

Cook until golden and crispy on all sides, then remove and set aside.

Cook the Aromatics

Next, add a little more oil if needed. Add the garlic, onion, and siling labuyo.

Then cook until fragrant and the onion starts to soften.

Add the green peas and stir for about 1 minute. Cook just until they are heated through.

Make the Balsamic Sauce

Next, add the soy sauce, balsamic vinegar, and brown sugar.

Season with salt and black pepper, then stir until the sauce is well combined.

Coat the Tofu

Return the crispy tofu to the pan and toss gently in the sauce.

Cook for a few minutes until the sauce thickens and coats each piece.

Add up to ¼ cup water if you want more sauce. Stir gently and cook until everything is hot and well coated.

Serve

Lastly, turn off the heat and serve the tofu warm.

Pair it with steamed white rice for an easy and filling meal.

Substitutions & Variations

• Ingredient Swap
  Use edamame, broccoli, or chopped green beans if you don't have green peas.
  
• Variation
  Swap the vinegar for a small bowl of rice vinegar and add a little extra sweetener for a different flavor. Adjust the chili based on your spice preference and add more sugar if you prefer a sweeter balance.
  
• Mistake to Avoid
  Don't add wet tofu to hot olive oil. Pat it dry before frying to avoid oil splatters.
  Don't overcrowd the pan to keep the tofu crispy.
  

Storage Tip

• Refrigerate leftovers in an airtight container for up to 3 days. You can also freeze the cooked tofu for up to 1 month.

FAQs

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BEST Spicy Balsamic Tofu with Green Peas

Savory, tangy, and slightly sweet, this dish is full of bold flavor. Crispy tofu is coated in a spicy balsamic sauce with green peas for a quick and satisfying plant-based meal.

Course Main Course, Side Dish

Cuisine Fusion (Asian-Filipino)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3 servings

Calories 305kcal

Author Lainey

Ingredients

• 1 block firm tofu drained and cubed
• oil for frying
• 3 cloves garlic minced
• 1 small onion sliced
• 2-3 siling labuyo (chili) chopped
• 1 cup green peas pre-cooked
• 2 tablespoons soy sauce
• 1-1.5 tablespoons balsamic vinegar
• 1-2 tablespoons brown sugar
• salt and black pepper to taste
• ¼ cup water optional, to adjust sauce

Instructions

Fry the Tofu

• Pat the tofu very dry with a clean cloth or paper towels. Then cut it into even cubes.
• Heat oil in a pan over medium heat. After that, add the tofu in a single layer.
• Cook until golden and crispy on all sides, then remove and set aside.

Cook the Aromatics

• Next, add a little more oil if needed. Add the garlic, onion, and siling labuyo.
• Then cook until fragrant and the onion starts to soften.
• Add the green peas and stir for about 1 minute. Cook just until they are heated through.

Make the Balsamic Sauce

• Next, add the soy sauce, balsamic vinegar, and brown sugar.
• Season with salt and black pepper, then stir until the sauce is well combined.

Coat the Tofu

• Return the crispy tofu to the pan and toss gently in the sauce.
• Cook for a few minutes until the sauce thickens and coats each piece.
• Add up to ¼ cup water if you want more sauce. Stir gently and cook until everything is hot and well coated.

Serve

• Lastly, turn off the heat and serve the tofu warm.
• Pair it with steamed white rice for a filling meal.

Video

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 33g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 745mg | Potassium: 349mg | Fiber: 8g | Sugar: 16g | Vitamin A: 556IU | Vitamin C: 40mg | Calcium: 299mg | Iron: 4mg

You Might Also Like:

• Tofu Sisig
• Tofu Adobo
• Tofu Scramble

Recipes for Every Moment

Only 15 minutes to turn simple ingredients into a flavorful dinner? Spicy balsamic tofu with green peas is the perfect dish. It gives you bold sauce and crispy tofu in one satisfying meal!

The post BEST Spicy Balsamic Tofu with Green Peas appeared first on Simply Bakings.