Silken Tofu Tinola RATINGS: 5/5 (1)


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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.

Cooking Notes

If you cant find silken tofu regular tofu will do.


Nutrition Facts
Calories per Serving 850
Carbohydrates (g) 142.90
Proteins (g) 25.5
Fat (g) 18.9
Dietary Fiber (g) 7.0
Calcium (mg) 194
Iron (mg) 4.2
Sodium (mg) 607.9

Good to Know Nutrition Facts!

Fishes are good protein substitutes to your red meats!

Product Used

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