I’m a super fan of Panlasang Pinoy. All of the recipes I adapted from the site were all successful so I tend to try more and more. Since I have eggplants in the fridge, I tried out Ginataang Talong with Tofu & Malunggay recipe today.
The dish tasted okay but not my favorite. I guess I’ll stick with real coconut milk and not powdered mix. I modified the recipe below to use only 2 pieces eggplant, I used up 3 in this dish and realized it’s too much. If you like a saucy dish, stick with 2 pieces, The ratio of protein to sauce is perfect that way. This Ginataang Talong with Tofu & Malunggay is definitely healthy with veggies eggplant & malunggay and the protein is tofu.
Ginataang Talong with Tofu & Malunggay
- 2 Tbsp vegetable oil
- 6 Cloves garlic minced
- 1 Piece onion minced
- 40 Grams Ginataang Gulay Mix
- 2 Cups water
- 2 Pieces eggplant sliced
- 1 Pack tofu cut into small cubes and fried.
- 1 Cup Malunggay leaves
- salt to taste
- ground pepper to taste
In a wok, heat oil over medium-high heat.
Add onions and garlic. Saute until onions are translucent.
Mix Ginataang Gulay Mix with water. Mix super well.
Add ginataang Gulay mixture to the wok. Cover and let boil.
Add eggplants. Cook until desired texture/softness of eggplants is achieved.
Then add fried tofu and mix with rest of ingredients. Cook for another 3 minutes.
Add Malunggay leaves and mix with rest of ingredients. Cook for another 2 minutes.
Season with salt and pepper. Dish is ready to serve. Enjoy!
Inspired by Panlasang Pinoy