Ajinomoto | Silken Tofu Tinola - Ajinomoto
Sauté ginger, turmeric, onions, and lemongrass, then add broth, squash, papaya, and Chicken Powder Mix for a flavorful Filipino-inspired tinola with green chili and tofu.
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Cooking tools:
- Kitchen scale
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 1 Tbsp. (15ml) Cooking Oil
- 1 Tbsp. (15g) Ginger, thinly sliced
- 1 tsp. (1g) Turmeric, thinly sliced
- 1/2 Tbsp. (5g) Red onion, chopped
- 1 stalk (17g) Lemongrass, mush the edge
- 2 Tbsps. (30ml) Fish sauce
- 4 cups (1000ml) Chicken stock or water
- 2 cups (320g) Squash, chopped into cubes
- 2 cups (320g) Papaya, chopped
- 1 Tbsp. (12g) The Ajinomoto Brand Chicken Powder Mix
- 1 pc. (10g) Green chili, whole
- 1 cup (400g) Silken tofu, cut into cubes
- 1 cup (40g) Malunggay leaves
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