Bopis is a well-loved Filipino dish known for its bold, spicy, and savory flavors, often made with minced pork lungs and heart sautéed in onions, garlic, and chilies but at this recipe replace of Tofu, and tempeh. For those looking for a lighter and healthier twist, Bopis with Mushrooms is the perfect alternative. By replacing the traditional offal with finely chopped mushrooms, this dish maintains the same satisfying texture while offering a boost of nutrients. Mushrooms provide a meaty bite, rich umami taste, and are packed with vitamins and antioxidants, making them a great plant-based or flexitarian option. This modern version still carries the essence of authentic bopis—spicy, tangy, and bursting with flavor—but with fewer calories and cholesterol.
Cooking Bopis Tofu with Mushrooms is simple yet rewarding. Start by sautéing garlic, onions, and chili peppers until fragrant, then add in diced mushrooms along with vinegar and soy sauce to create that signature bopis flavor profile. The result is a hearty, mouthwatering dish that pairs perfectly with steamed rice or works wonderfully as a pulutan for gatherings. Whether you are a vegetarian, health-conscious foodie, or simply curious to try a creative Filipino recipe, Bopis Tofu with Mushrooms is a must-try dish that highlights both tradition and innovation in Filipino cuisine.
Bopis Tofu and tempeh with Musrooms Recipe by Filipino Vegan
Ingredients:- ¾ cup dried shitake musrooms
- ¾ cup dried wood ear mushrooms(“tengang ng daga”)
- Cooking oil
- ½ kilo firm tofu, cut into small cubes
- ½ kilo tempeh, cut into small cubes
- 5-6 cloves of garlic peeled, crushed, and minced
- 2 medium onion, peeled and chopped
- 2 thumb sized ginger, peeled and minced
- ½ medium carrot, peeled and cut into small cubes
- ½ medium radish, peeled and cut into small cubes
- 1 tablespoon achuete powder mixed in ¼ cup water
- Few pinches of salt
- 2 tablespoon vinegar
- 2-3 tables spoon brown sugar
- 4-6 tablespoons soysauce
- 4 pieces bay leaves
- 2 long green chili pepper, minced
- 1 red or green bell pepper, minced
- 2-4 red chili pepper, minced.
Instructions:
- Soak the dried shiitake mushrooms in ½ cup boiling water until the mushrooms soften, about 10 – 15 minutes. Reserve the soaking liquid.
- Do the same with the wood ear mushrooms and soak them in hot water until soft, but there’s no need to reserve the liquid.
- Chop the softened shiitake and wood ear into tiny, minced pieces.
- Heat a large pan over medium heat. Once hot, pour enough oil to cover the base of the pan.
- Once the oil is hot, fry the tofu and tempeh until all sides are golden.
- Lower the heat and add the garlic, onions, and ginger. Cook until the onions have turned translucent.
- Add the carrots and radish. Mix well and cook until the carrots have softened.
- Pour the achuete mixture and mix and mix again.
- Season with salt, vinegar, brown sugar, soy sauce, bay leaves and chili peppers. Mix and cook for 5 minutes or until the flavor blend well.
- Adjust seasoning to taste, then turn off the heat. Serve hot with rice.
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