Aside from the classic Filipino Tinola and Munggo soup, malunggay (or moringa) can be used in many other dishes. For those unfamiliar, malunggay is a leafy green native to Asia that grows abundantly in the Philippines. It’s a superfood that tastes peppery and zesty, and Filipinos usually put the leaves in soups. But that’s about it—just in soups. I wonder why we don’t use it more, considering it’s practically everywhere and readily available.
Malunggay is so ubiquitous in the country that most people don’t buy them at the store -they get them for free from neighbors. In my case, the vegetable vendor herself wanted to give me a whole bundle at no cost. She could have easily charged me but, for some reason, insisted that I take them home. Perhaps she didn’t want the hassle of bringing them back with her after work. So, I was left with a whole bunch of malunggay or moringa to cook in more ways than one.
Malunggay is a classic example of a very cheap ingredient you can use in vegan cooking. People tend to think vegan food is expensive, but that’s not always the case. Just like with meat, some are expensive, and some are cheap. It really depends on the dish. For this recipe, you definitely don’t have to break the bank, especially if you live in the Philippines, where malunggay is almost always free.
If you do end up with tons of malunggay, I highly recommend washing and removing the leaves from the tiny stalks. Plucking the leaves is probably the most tedious part of preparing malunggay, but I think it’s worth it. Then, place the leaves in a container and freeze for later use. This way, you’re not wasting any malunggay, and you don’t feel pressured to cook them all at once.
If you’re abroad and don’t have malunggay readily available, you can check your nearest local Asian grocery store. Just a heads up that it might be expensive if malunggay doesn’t usually grow in your area. Another way you can do this is to use malunggay or moringa powder. Luckily, moringa has become a trendy superfood that you can most likely spot at major supermarkets and health food stores.
I pureed the leaves in this recipe to change things up a bit. Then I served it with battered fried firm tofu and oyster mushrooms. I was really happy with the results and would definitely make it again. This pairing is such a winner, and I hope you will try it. And if you do, let me know what you think!
- Breaded tofu and mushroooms:
- 15 ounces firm tofu
- 1 cup oyster mushrooms (or mushroom of choice), washed
- ½ cup cornstarch (or vegan breading mix)
- salt and pepper (omit if using vegan breading mix)
- Cooking oil
- Malunggay sauce:
- ¼ cup malunggay leaves (you can also use one tablespoon moringa powder)
- 1 cup water or vegan broth
- 2½ teaspoons cornstarch
- sea salt to taste
- vegan broth powder to taste (if using water)
- Coat the tofu and mushrooms in cornstarch, salt, and pepper. You can also use a vegan breading mix and skip the salt and pepper. The tofu and mushrooms should be wet enough to coat, especially if you wash the mushrooms first.
- Pour cooking oil in a medium pan and heat over medium heat.
- Once the pan is hot enough, fry the tofu and mushrooms until golden brown on all sides.
- Turn off the heat and transfer to a plate.
- To make the malunggay sauce, in a blender, add the malunggay, vegan broth or water with mushroom broth powder, and cornstarch.
- Blend to the highest setting until everything is pureed and smooth. Adjust seasoning to taste.
- Transfer to a pan and cook over low heat while continuously stirring. Cook for about 3-5 minutes or until the sauce gets thick.
- Turn off the heat and serve with the fried battered tofu and mushrooms. My serving suggestion is to ladle the sauce on a plate first, swirl around, then place the tofu and mushrooms on top. Then serve with warm rice.
I would love to hear what you think! Feel free to leave a comment.