Silken Tofu Tinola
1 tablespoon Oil
1 tablespoon Ginger (thinly sliced)
1/2 tablespoon Red Onion (chopped)
1 teaspoon Turmeric (thinly sliced)
1 stalk Lemongrass (1 stalk then mush the edge)
1 tablespoon Fish sauce
4-6 cups Chicken stock or water
2 cups Papaya (chopped)
2 cups Squash (chopped into cubes)
1 piece Green chili (whole)
1 cup Silken Tofu (cut into cubes)
1 cup malunggay leaves
1 pack CHICKENSAVOR™ All-In-One Seasoning Mix
malunggay fruit (optional)
Preparation and Cooking Time: 30 minutes Makes: 5 servings
Serving size: 180 grams per cup
SAUTE. In a medium hot pot, saute ginger, turmeric, onions, lemongrass in oil for few minutes.
ADD light fish sauce; stir in for a few more minutes.
ADD pumpkin, malunggay fruit and papaya. Pour broth until vegetable are soft but not soggy. Put in green chili and tofu and continue to simmer to another 5 minutes. Turn off the fire and place the malunggay leaves on the top of the cooked tinola.
If you cant find silken tofu regular tofu will do.
|Calories per Serving||850|
|Dietary Fiber (g)||7.0|
Good to Know Nutrition Facts!
Fishes are good protein substitutes to your red meats!