Kinilaw na Tofu with Gising-Gising Greens
"A refreshing and light take on Filipino kinilaw, using firm tofu instead of fish, paired with nutrient-dense gising-gising vegetables for a satisfying and low-GI lunch."
Preparation Steps
For the Kinilaw: In a non-reactive bowl, combine the cubed tofu, white vinegar, and calamansi/lime juice. Let it marinate for at least 15 minutes to allow the tofu to absorb the flavors. Drain excess liquid.
Add the sliced red onion, diced cucumber, diced tomatoes, sliced siling haba (if using), and chopped cilantro to the marinated tofu.
Gently toss to combine. Season with salt and freshly ground black pepper to taste.
For the Gising-Gising Greens: Heat olive oil in a skillet over medium heat.
Add minced ginger and garlic, and sauté until fragrant.
Add the Baguio beans and winged beans to the skillet. Stir-fry for 2-3 minutes.
Pour in the unsweetened coconut milk and bring to a gentle simmer. Cook for another 3-5 minutes, or until the vegetables are tender-crisp.
Season the gising-gising greens with salt and pepper to taste.
To serve, arrange the gising-gising greens on a plate and top with the kinilaw na tofu mixture.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
Ingredients
Managing Blood Sugar
"Ensure the tofu is well-pressed to achieve a firmer texture that holds up well in the kinilaw. For a spicier kick, you can add a small amount of finely chopped bird's eye chili to the kinilaw mixture. You can also add other low-GI vegetables like bell peppers or edible flowers for extra color and nutrients."
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