Tinolang Tofu

Ingredients

Calories (kcal) Protein (g) Fat (g) Carb (g)
Firm Tofu (1kg) 824 82.4 47.1 23.5
Sayote (2 medium, ~450g) 108 2.8 2.2 22.9
Malunggay Leaves (1 cup, 30g) 32 4.7 0.7 4.2
Ginger (1 thumb, 15g) 26 0.6 0.2 5.9
Garlic (4 cloves) 18 0.8 0.1 4
Onion (1 small, 30g) 20 0.6 0.1 4.7
Water (7-8 cups) 0 0 0 0
Fish Sauce (2 tbsp)
Use salt if you want it to be Vegan 		13 1.8 0 1.3
1 Chicken Cube
Use mushroom stock if you want it to be Vegan 		30 0 2 1
Pepper (to taste) 0 0 0 0
Chili Leaves (1 bunch) 20 2 0 4
Oil (1 tsp) 40 0 4.5 0
Total (4 servings) 1133 95.7g 56.8g 72g
Per Serving 283.2 23.9g 14.2g 18g

Procedure

  1. Slice tofu into cubes. Peel and slice sayote. Prepare malunggay and chili leaves.
  2. Heat a pot over medium heat. Add a little oil and sauté ginger, garlic, and onion until fragrant.
  3. Add sayote and pour in water. Bring to a boil.
  4. Season with fish sauce and pepper. Simmer until sayote is tender (about 8-10 minutes).
  5. Add tofu cubes and cook for 2-3 minutes. If your pot is small, add 500g first, then add the rest once you consumed all the tofu and reheat.
  6. Add malunggay and chili leaves and cook for another 1-2 minutes.
  7. Serve hot and enjoy!