Cooked - Ginataang Gulay With Tofu

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ginataang Gulay With Tofu

4.0

14 oz firm tofu, pressed and cubed

Neutral oil, for cooking

1 medium onion, halved and sliced into strips

4 cloves garlic, minced

1 thumb-sized piece of ginger, minced or grated

1 Japanese eggplant, cut into 1-inch pieces (or ½ Italian eggplant)

1 cup kabocha squash, peeled and cubed (or butternut squash)

1 cup long beans (sitaw), cut into 2-inch pieces (or green beans)

1 can (13.5 oz) full-fat coconut milk

1 cup vegetable broth or water

2 tablespoons fish sauce substitute (or soy sauce)

1 teaspoon sugar

2 cups malunggay leaves (or spinach)

Salt and black pepper, to taste

Steamed rice, for serving

Heat oil in a large pot or skillet over medium heat. Add the cubed tofu and cook for about 15 minutes, stirring occasionally, until golden on all sides. Remove and set aside.
Heat more oil in the same large pot or skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the eggplant, squash, and long beans, plus a pinch of salt and pepper. Stir to combine and cook for 2-3 minutes.
Add the tofu back in, then pour in the coconut milk and vegetable broth. Add the fish sauce substitute (or soy sauce) and sugar. Stir well and bring to a gentle simmer.
Cover, reduce to medium-low, and simmer for 12-15 minutes, stirring occasionally, until the vegetables are tender and the squash is cooked through. The sauce should be creamy and slightly thickened.
Stir in the malunggay leaves. Cook for 2 minutes or until wilted.
Taste and adjust seasoning with salt, black pepper, or more fish sauce substitute. Serve hot over steamed rice.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineFilipino

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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