Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1/2 lb of green beans, trimmed and cut into small pieces
- 1/2 lb of bok choy, chopped
- 1/2 cup of sliced red onions
- 3 cloves of garlic, minced
- 2 tbsp of vegetable oil
- 2 tbsp of shrimp paste
- 2 tbsp of fish sauce
- 2 tbsp of brown sugar
- 2-3 red chili peppers, sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot or wok, heat the vegetable oil over medium-high heat.
2. Add the red onions and garlic, and sauté until fragrant.
3. Add the shrimp paste and cook for another minute.
4. Add the green beans and bok choy, and stir-fry for 2-3 minutes.
5. Add the tofu cubes and cook for another 2-3 minutes.
6. Pour in the coconut milk and water, and stir to combine.
7. Add the fish sauce, brown sugar, and chili peppers, and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 365
- Fat: 27g
- Carbohydrates: 21g
- Protein: 12g
- Fiber: 5g
Substitutions for ingredients:
- Shrimp paste can be substituted with miso paste or soy sauce.
- Green beans can be substituted with other green vegetables such as spinach or kale.
- Bok choy can be substituted with other leafy greens such as cabbage or collard greens.
- Red onions can be substituted with white or yellow onions.
- Brown sugar can be substituted with honey or maple syrup.
- Red chili peppers can be substituted with other types of chili peppers or chili flakes.
Variations:
- Add sliced pork or chicken for a meatier version.
- Use different types of tofu such as silken or extra-firm.
- Add other vegetables such as carrots, bell peppers, or eggplant.
- Make it spicier by adding more chili peppers or chili flakes.
- Add a squeeze of lime juice for a tangy flavor.
Tips and tricks:
- Drain the tofu well before using to prevent excess water in the dish.
- Use a non-stick pot or wok to prevent sticking.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Stir the mixture occasionally to prevent burning.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with sliced chili peppers and chopped cilantro.
Garnishes:
- Sliced chili peppers
- Chopped cilantro
- Sliced green onions
Pairings:
- Steamed rice
- Garlic fried rice
- Crispy fried tofu
Suggested side dishes:
- Stir-fried vegetables
- Spring rolls
- Chicken adobo
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the dish is too salty, add more coconut milk or water to dilute the saltiness.
Food safety advice:
- Make sure to cook the dish thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
- Gising-gising is a Filipino dish that originated from the Bicol region in the Philippines. It is traditionally made with green beans and coconut milk, and spiced with chili peppers and shrimp paste.
Flavor profiles:
- Creamy, spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and other Filipino dishes.
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Region: Filipino