What is ginataang gulay?

Ginataang gulay is a Filipino dish of vegetables cooked in coconut milk. "Ginataan" means cooked in coconut milk, and "gulay" means vegetables. It's a comforting, creamy stew.

Can I use different vegetables?

Absolutely! This dish is very flexible. Try okra, bell peppers, chayote, or any vegetables you have on hand.

What's a good fish sauce substitute?

You can use soy sauce, tamari, or a vegan fish sauce. A bit of miso paste or seaweed can also add that umami depth.

Malunggay (also called moringa) is a nutritious leafy green commonly used in Filipino cooking. If you can't find it, spinach is a great substitute.

My sauce is too thick. What should I do?

Just add more vegetable broth or water until you reach your desired consistency. The sauce should be creamy but not overly thick.

Ginataang Gulay with Tofu

Name: Ginataang Gulay with Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Filipino
Ingredients: 14 oz firm tofu, pressed and cubed; Neutral oil, for cooking; 1 medium onion, halved and sliced into strips; 4 cloves garlic, minced; 1 thumb-sized piece of ginger, minced or grated; 1 Japanese eggplant, cut into 1-inch pieces (or ½ Italian eggplant); 1 cup kabocha squash, peeled and cubed (or butternut squash); 1 cup long beans (sitaw), cut into 2-inch pieces (or green beans); 1 can (13.5 oz) full-fat coconut milk; 1 cup vegetable broth or water; 2 tablespoons fish sauce substitute (or soy sauce); 1 teaspoon sugar; 2 cups malunggay leaves (or spinach); Salt and black pepper, to taste; Steamed rice, for serving

Description

This ginataang gulay with tofu is a creamy Filipino coconut-milk vegetable stew featuring eggplant, squash, and long beans. Comforting, flavorful, and ready in 35 minutes.

Ingredients

14 oz firm tofu, pressed and cubed
Neutral oil, for cooking
1 medium onion, halved and sliced into strips
4 cloves garlic, minced
1 thumb-sized piece of ginger, minced or grated
1 Japanese eggplant, cut into 1-inch pieces (or ½ Italian eggplant)
1 cup kabocha squash, peeled and cubed (or butternut squash)
1 cup long beans (sitaw), cut into 2-inch pieces (or green beans)
1 can (13.5 oz) full-fat coconut milk
1 cup vegetable broth or water
2 tablespoons fish sauce substitute (or soy sauce)
1 teaspoon sugar
2 cups malunggay leaves (or spinach)
Salt and black pepper, to taste
Steamed rice, for serving

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Instructions

Cook the tofu. Heat oil in a large pot or skillet over medium heat. Add the cubed tofu and cook for about 15 minutes, stirring occasionally, until golden on all sides. Remove and set aside.
Sauté aromatics. Heat more oil in the same large pot or skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, and cook for 1-2 minutes until fragrant.
Add vegetables. Add the eggplant, squash, and long beans, plus a pinch of salt and pepper. Stir to combine and cook for 2-3 minutes.
Add the tofu, coconut milk, and broth. Add the tofu back in, then pour in the coconut milk and vegetable broth. Add the fish sauce substitute (or soy sauce) and sugar. Stir well and bring to a gentle simmer.
Simmer. Cover, reduce to medium-low, and simmer for 12-15 minutes, stirring occasionally, until the vegetables are tender and the squash is cooked through. The sauce should be creamy and slightly thickened.
Add greens. Stir in the malunggay leaves. Cook for 2 minutes or until wilted.
Season and serve. Taste and adjust seasoning with salt, black pepper, or more fish sauce substitute. Serve hot over steamed rice.

Notes

Vegetables: Traditional vegetables include kabocha squash, sitaw (long beans), eggplant, and malunggay (moringa leaves), but use what’s available or preferred.
Consistency: The sauce should be creamy but not too thick. Add more broth if needed.
Storage: Refrigerate up to 4 days.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Category: Entree
Method: Stove Top
Cuisine: Filipino