Recipe Cuisine: Others
Theme: One Bowl Wonder
Ginataang Squash and Beans with Crispy Tofu
By: Maria Cruz
Ingredients
- 130 grams firm tofu, cut into rectangular slices
- 1 tsp. Squid brand fish sauce
- ¼ tsp. black pepper, freshly ground
- 3 tbsp. neutral oil
- 1 small red onion, sliced
- 4 garlic cloves, minced
- 1 tbsp. Squid brand fish sauce
- 400 mL coconut milk
- 240 grams butternut squash, peeled and cubed
- 100 grams baby beans, thawed
- 100 mL water
- ½ tsp. black pepper, freshly ground
- 1 green chili, sliced
- 1 red chili, sliced
- ½ tsp. garlic granules
Product used in recipe
- SQUID BRAND - FISH SAUCE
Method
- Place the tofu in between paper towel then place a heavy plate on top for 10 minutes to remove excess moisture. Cut the tofu into rectangular slices.
- In a shallow dish, marinate the tofu slices with 1 tsp. fish sauce and ¼ tsp. freshly ground black pepper for 15 minutes.
- In a pan, heat 2 tbsp. of neutral oil over medium-high heat. Fry the marinated tofu slices until all sides are golden brown and crunchy. Transfer to a plate with paper towel. Set aside.
- In a separate pot, heat 1 tbsp. of neutral oil over medium-high heat. Sauté the onion and garlic until fragrant. Add 1 tbsp. fish sauce. Stir.
- Pour in the coconut milk. Bring to a gentle boil. Add the butternut squash cubes. Cook for about 8 to 10 minutes or until tender.
- Stir in the baby beans. Cook for another 3 minutes or until tender.
- Pour in 100 mL water. Add ½ tsp. freshly ground black pepper. Mix and let it simmer for 3 minutes.
- In a serving bowl, scoop the ginataang squash and beans. Add the crispy fried tofu. Garnish with sliced green and red chili and garlic granules. Enjoy!
