Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of coconut oil in your clay pot over medium heat and pan-fry the 450 grams of extra-firm tofu cubes for 5-7 minutes until golden brown on all sides, then remove the tofu and set aside.

2. 2

   Add the remaining 1 tablespoon of coconut oil to the same clay pot and sauté the 150 grams of chopped onion for 3 minutes until softened, then add the 30 grams of minced garlic, 30 grams of julienned ginger, and 2 sliced long green finger chilies, cooking for another 2 minutes until fragrant.

3. 3

   Pour in 800ml (2 cans) of full-fat coconut milk and 3 tablespoons of fish sauce into the clay pot, stirring well, and bring the mixture to a gentle simmer.

4. 4

   Carefully add the 500 grams of sliced green papaya to the simmering coconut milk mixture in the clay pot, cover, and cook for 15-20 minutes, or until the papaya is tender-crisp.

5. 5

   Gently return the pan-fried tofu cubes to the clay pot with the papaya and coconut milk, stirring to ensure everything is well combined and heated through.

6. 6

   Stir in 1 cup of malunggay leaves into the stew during the last 2 minutes of cooking until the leaves are just wilted, adjusting seasoning if necessary before serving.