Ginataang Malunggay at Tokwa
Ginataang Malunggay at Tokwa + Malutong na Mungoo - Coconut Stewed Malunggay (Moringa) with Crispy Tofu.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Filipino
Servings: 4 People
Ginataang Malunggay
- 1 Can Full Fat Coconut Milk
- 3 Cloves Garlic Diced
- 2 Inches Fresh Ginger Diced
- 3 Cups Malunggay Leaves
- 1 Teaspoon Fish Sauce (sub coconut aminos)
- 1 Teaspoon Black Pepper
Tokwa - Tofu
- 10 oz Firm Tofu cut into cubes
- 1 Tablespoon Olive Oil
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
Sides
- 2 Cups Cooked Rice
- ¼ Cup Crispy Munggo Beans
Ginataang Malunggay
Start with a standard can of full fat coconut milk and add in 3 diced garlic and about two inches of fresh garlic that has also been diced. Leave it to simmer on low for about 10-15 minutes until the coconut milk reduces to half. Add in about 3 cups of the malunggay leave and stir until it’s wilted. About 2-3 minutes or so.
Season with some fish sauce and black pepper.
Serve
Lay out the tofu on a large serving platter and top with the Ginataang Malunggay. Serve with rice and top with crispy munggo beans.