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4.0 from 33 votes

Lumpiang Hubad

Lumpiang Hubad has all your favorite lumpia sariwa flavors but sans the wrapper! With a colorful medley of vegetables, tofu, and a garlicky peanut sauce, it's delicious as snack or light meal.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 Servings
Calories: 417 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 1 package (14 ounces) firm tofu
  • canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 1 large singkamas (jicama), peeled and cut into ½-inch cubes
  • 2 large carrots, peeled and cut into ½-inch cubes
  • 2 large kamote, peeled and cut into ½-inch cubes
  • 1 cup water
  • 2 cups garbanzo beans
  • 1 cup green beans, ends trimmed and cut thinly on a bias
  • salt and pepper to taste
For the Lumpia Sauce
  • 2 ½ cups water
  • ¼ cup soy sauce
  • ¾ cup brown sugar
  • ½ teaspoon salt
  • 3 tablespoons corn starch
  • 1 cup unsalted peanuts, crushed
  • 1 head garlic, peeled and minced
  • 2 tablespoons peanut butter
For Garnishing
  • unsalted peanuts, crushed
  • garlic, peeled and minced

Instructions

    Cup of Yum
  1. Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into ½-inch cubes.
  2. In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
  3. Wipe down the pan as needed. Heat another 1 tablespoon of oil.  Add onions and garlic and cook until softened. 
  4. Add fish sauce and cook for about 1 minute.
  5.  Add singkamas, carrots, and sweet potatoes. 
  6. Add water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp. 
  7. Add tofu, garbanzo beans, and green beans, stirring to combine. 
  8. Season with salt and pepper to taste. 
  9. Continue to cook for another 2 to 3 minutes or until garbanzo beans and tofu are heated through and green beans are tender yet crisp. 
  10. Remove from the pan and drain excess liquid. You can use this liquid to make the sauce and just add water to total 2 ½ cups.
For the Lumpia Sauce
  1. In a saucepot over medium heat, combine water (or the reserved liquid from cooking the vegetables), soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved. 
  2. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
  3. In a bowl, combine corn starch and ¼ cup cold water. Stir until mixture is smooth.
  4. Slowly add corn starch mixture to soy sauce mixture, whisking vigorously to prevent lumps.. Continue to cook, whisking regularly, until thickened. 
  5. Add peanut butter and stir until dissolved.
To Serve
  1. Spoon vegetable mixture on serving plates, pour peanut sauce on top and garnish with crushed peanuts and minced fresh garlic as desired.

Notes

  • I like to use firm tofu for a satisfying vegetarian dish but feel free to swap it with diced pork or minced shrimp.
  • To boost flavor, the peanuts in an ungreased skillet until aromatic. Make sure to use unsalted.
  • Cut the vegetables into small and uniform sizes to ensure fast and even cooking.
  • Do not overcook the vegetables! Lumpia is best enjoyed when the vegetables are vibrant and tender-crisp.
  • After cooking, drain the vegetable filling well and use the liquid in making the sauce for added depth of flavor. Just add more water to the liquid to a total of 2 ½ cups and adjust the amount of salt.
  • My lumpia sauce recipe has a secret ingredient, peanut butter! I learned this trick from a friend, and it's amazing how a simple addition can make the dish ultra special.

Nutrition Information

Calories 417kcal (21%) Carbohydrates 59g (20%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 790mg (33%) Potassium 704mg (20%) Fiber 11g (44%) Sugar 28g (56%) Vitamin A 8915IU (178%) Vitamin C 28.5mg (32%) Calcium 158mg (16%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbohydrates 59g 20%
Protein 16g 32%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 790mg 33%
Potassium 704mg 15%
Fiber 11g 44%
Sugar 28g 56%
Vitamin A 8915IU 178%
Vitamin C 28.5mg 32%
Calcium 158mg 16%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.