Ginisang Ampalaya With Egg And Tofu Recipe

Slice ampalaya in half lengthwise. Scoop out seeds and discard. Slice ampalaya into thin half-moons and place in a bowl filled with water. Add salt and mix. Let stand for 15 minutes. Remove water and rinse ampalaya. Squeeze out any excess water. Set aside. 

Heat oil in a frying pan. Dredge tofu cubes in flour. Fry in batches until crisp and golden, about 6 minutes. Drain on paper towels. Set aside.

Heat 3 tablespoons oil in a pot over medium heat. Saute onion and garlic until fragrant. Add tomatoes and saute until softened.

Add ampalaya and mix to combine. Cover for 5 minutes or until ampalaya is softened. Season with salt and pepper. 

Add tofu cubes. Pour in beaten eggs and toss gently until completely cooked, about 2 minutes. Serve hot. 

See Also

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