Tofu Pinakbet

Ingredients for Tofu Pinakbet

• 250 g fried tofu
• 150 g shrimp, shelled
• 2 small Asian eggplants, cut into 2-inch pieces
• 1 bunch string beans, cut into 2-inch pieces
• 300 g okra, cut into 2-inch pieces
• 1/4 squash or buttercup squash, cut into 1-inch pieces
• 1 large bitter melon, sliced
• 2 tomatoes, diced
• 1 red onion, finely chopped
• 1/2 head garlic, minced
• 2 tablespoons bagoong monamon or bagoong isda
• 1 tablespoon sugar
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Cooking oil
• 1 cup water

How to cook Tofu Pinakbet

1. 1.Heat oil in a pan over medium heat; sauté garlic, onion, and tomatoes until softened.
2. 2.Add squash and okra; stir-fry 2 minutes, reduce heat to low, cover, and cook 5 minutes.
3. 3.Add string beans, bitter melon, and eggplant; stir-fry for 2 minutes.
4. 4.Add water, sugar, tofu, shrimp, and bagoong; cover and simmer over medium heat for 5 to 8 minutes until vegetables are tender.
5. 5.Season with pepper and fish sauce if needed, then serve.