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Time needed: 1 hour and 30 minutes.
Makes: 4 – 6 servings
2 tablespoons cooking oil
3 tablespoons butter
8 pieces garlic cloves, minced
1 piece large white onion, minced
1 piece red onion, minced
2 pieces siling labuyo, minced
¼ cup tomato paste
3 cups water/vegetable stock
2 piece firm tofu block, crumbled
1 cup monggo, uncooked and soaked overnight
1 cup canned crushed tomatoes
2 teaspoon ground black pepper
Salt, to taste
1 cup cheese, grated
Shoestring potatoes/crispy fries, for topping
In a large pot over medium heat, saute the garlic, onions, and labuyo in butter and oil until fragrant.
Add the crumbled tofu and season well with salt and pepper. Cook until tofu starts to brown.
Add the tomato paste and cook for a few minutes until toasted and darker in color. Add the water/vegetable stock and crushed tomatoes and bring to a boil. Add the munggo and boil until tender. Add the cumin and black pepper then mix well. Simmer until most of the liquid has been absorbed.
Fry thin potato slices in oil until crispy and serve on top.