Ginataang Tokwa at Talong

Firm tofu and eggplant simmered in thick coconut milk with malunggay. This is a rich vegan ulam with enough protein to stand on its own.

Estimated cost: ₱310–₱350

Prep 15 min · Total 35 min · Serves 1

Nutrition per serving: 769 kcal · 30 g protein · 25 g carbs · 61 g fat

Ingredients

• 180g firm tofu, cubed
• 150g eggplant, sliced
• 3/4 cup coconut milk
• 1 cup malunggay leaves
• 2 tsp coconut oil
• 3 cloves garlic, minced
• 1/4 cup onion, sliced
• 3 thin slices ginger, sliced
• 1/2 tsp salt
• 2 tbsp water

Steps

1. Press the tofu between paper towels for 10 minutes, then cut it into bite-size cubes so it browns instead of steaming.
2. Heat coconut oil in a pan over medium heat. Add tofu in one layer and sear for 2 to 3 minutes per side until light golden; transfer to a plate.
3. In the same pan, sauté garlic, onion, and ginger for 2 minutes until fragrant and softened.
4. Add eggplant slices and cook for 4 minutes, stirring occasionally, until the cut sides begin to brown and soften.
5. Pour in coconut milk and water, then bring to a gentle simmer over medium-low heat; do not boil hard to prevent the gata from splitting.
6. Return the tofu to the pan and simmer uncovered for 8 to 10 minutes until the sauce thickens and the eggplant is fully tender.
7. Fold in malunggay leaves and cook for 1 minute just until wilted and bright green.
8. Turn off the heat, rest for 3 minutes, then serve while the sauce is thick and glossy.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).