Looking for healthier, plant-based alternatives to your usual cuts of meat? Tofu will be just right. From mandarin doufu, meaning bean ferment or curd, tofu is the product of curdling and solidifying soy milk. This process results in a multitude of different textures – making tofu one of the most adaptable ingredients there is…
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Looking for healthier, plant-based alternatives to your usual cuts of meat? Tofu will be just right. From Mandarin doufu Tofu means bean ferment or curd and is the product of curdling and solidifying soy milk. This process results in a variety of different textures — making tofu one of the most customizable ingredients you could ever get your hands on. From extra mushy to extra firm, there’s a different type of tofu for every imaginable recipe; Not to mention its abundant nutritional properties! Whether as a snack, a main course or as an accompaniment to a meal, tofu is a pleasure in many ways. A prime example of this would be none other than tofu balls with miswa and patola!
For those of you who want comfort foods with a more nutritious twist, look no further. This Miswa and Patola Tofu Balls recipe ticks all the boxes on your list! From light but flavorful tofu balls to a rich, hearty broth, this stew is the comforting refreshment you need. Especially on rainy days, a spoonful of this delicious soup provides relaxation.
Tofu Balls with Miswa and Patola vs. Almondigas
The combination of miswa and patola is no stranger. Many Filipinos resort to this simple, no-frills match on a daily basis, considering it a must-have in the kitchen whenever we’re in the mood for something simple. In the Philippines, we refer to this soup as mandeligas. Our Meatballs with Miswa and Patola are based on a classic Mexican dish made with meatballs, chicken broth and green beans. Almondigas is homely and warm and will immediately invoke a feeling of warmth in your loved ones.
Our Tofu Balls with Miswa and Patola are sure to do the same! With firm tofu and scallions, our tofu balls are a delightful bite along with hearty, thin strands of miswa. Symbolizing longevity, these noodles pair beautifully with the slightly sweet and silky patola or loofah. All in all, this dish offers you everything mandeligas that you love – if only healthier! If you don’t like the heaviness of ground beef, tofu balls are an excellent substitute as they’re both tasty and nutritious.
Miswa and Patola Variations
Because the combination of miswa and patola is so beneficial, it has produced many different versions. Some of our favorites are the following:
Spicy sardinas with patola and miswa
If, like me, you love the extra spice in your miswa, you can go for this recipe! Spicy sardines give your dish an extra hearty and flavorful flavor. The added chili peppers are also welcome. Refreshing and relaxing at the same time, this version of miswa and patola is another accessible and inexpensive treat. The best part? In just 20 minutes you already have enough to feed three people!
Chicken and miswa soup
If you don’t feel like making meatballs or tofu balls, tender chicken cutlet is another great alternative. That’s exactly what you have in this delicious Chicken and Miswa. This dish is so easy that even those who haven’t spent that much time in the kitchen can make it! Full of flavor, both the soup and noodles in this dish are sipping-worthy and delicious. Cooking the chicken beforehand really makes it as tender as possible. With a delicious chicken broth, you get a deeper and more delicious flavor with every bite of this dish.
Crab with miswa and patola
Take this homely comfort food to the next level! If you’re looking for sea flavors, adding crab is just the ticket to ensure your miswa and patola are flavorful, distinctive and unique. Delicious crab meat is the star of this recipe, and it hits the spot with its mildly sweet and savory flavors. While it might not sound like the most typical combination, we can assure you that this dish works absolutely perfectly. Try it out and see for yourself!
How to Cook Tofu Balls with Miswa and Patola
Making tofu balls with miswa and patola is not a difficult task. We can divide the cooking process as follows:
Take your firm tofu and press down to drain excess liquid. Place them in a bowl, mash them and add the egg, scallions, onions, flour, salt and ground black pepper. Integrate these elements well and make sure they practically blend together. Once mixed the way you like, shape them into balls.
The next step in making your tofu balls would be to fry them! While you can use either a regular skillet or an air fryer, the next steps assume using the former. Regardless, both definitely work. After heating cooking oil in a pan, you can fry your tofu balls until the outer part turns a medium brown color. When you get that shade, remove the balls from the pan and set them aside.
Now let’s prepare the delicious broth for your tofu balls. You can use some of the oil you used to cook the tofu balls and reheat them in a saucepan. Add your garlic and sauté until it starts to brown. Then add the onions and cook the mixture until soft. After that, add 5 cups of water to the pot and bring the liquid to a boil.
Your Knorr Shrimp Cube for a more intense flavor and next comes in your tofu balls. Let this mixture cook for about 3 to 5 minutes.
Getting hungry? We’re almost at the end! Add your loofah or patola and cook for about 5 minutes. Then quickly put your miswa into the pot. Miswa goes in last, as it only takes a few minutes to cook, and leaving it in for too long can make the noodles mushy. Season your tofu balls with miswa and patola with fish sauce and ground black pepper to taste.
Place your meal in a serving bowl and top your miswa with chopped spring onions. Now you and your family can enjoy these Tofu Balls with Miswa and Patola! Let us know what you think!
Tofu balls with alternative ingredients of miswa and patola
The great thing about this Tofu Balls with Miswa and Patola recipe is how easy it is to source the ingredients. However, if you’re having trouble with some, fear not! Here are some alternatives and substitutes that you can use.
- Misua: These long, threadlike noodles symbolize longevity and are a favorite carbohydrate among Filipinos. If you can’t get your hands on a packet of miswa, sotanghon noodles, which are just as thin but more transparent, will often do the trick. Rice noodles or bihon are also a viable option and are commonly available in many supermarkets.
- Patola. If you’re having a hard time finding patola in your supermarket, you can switch to zucchini slices, upo or sayote! All three options have the same silky texture that Patola is famous for. Plus, they have that mildly sweet, inviting flavor that we know and love from loofah.
- tofu balls. If you’re having trouble finding firm tofu, try tempeh. Tempeh is also a soy product, but usually contains other grains as well. As a result, the fiber and protein content is higher, and sometimes you get more of the meat-like texture. Tempeh makes great meatballs and is another wonderful plant-based alternative. Another option is mushrooms! Resembling tofu in texture, fantastic mushrooms come in a variety of shapes and species. These pair perfectly with your miswa soup, giving you and your family their distinct, smoky flavor that you’re sure to love.
Did you do this? If you take a picture, be sure to tag us on Instagram @panlasangpinoy or with the hashtag #panlasangpinoy so we can see your creations!
Almondigas tofu balls with misua and patola
Filipino tofu mandeligas soup with patola and misua
instructions
Start making the tofu balls by squeezing the tofu to drain excess liquid. Mash in a bowl and then add all the ingredients for the tofu balls. Mix well. Shape into balls. Note: You have the option of deep frying this in oil or using an air fryer. This recipe suggests frying these in oil.
Heat cooking oil in a pan. Fry the tofu balls until the outer part turns medium brown. Take out of the pan. Put aside.
Heat 3 tablespoons cooking oil in a saucepan. (Note: you can use some of the oil to cook the tofu balls.)
Fry the garlic until it starts to brown. Add onion. Cook until the onion softens.
Pour water into the pot. let it cook
Add Knorr Shrimp Cube and fried tofu. Let cook for 3 to 5 minutes.
Add patola. Let cook for 5 minutes.
Put the miswa in the pot. Stir and season with fish sauce and ground black pepper.
Transfer to a serving plate and top with chopped spring onions. Share and enjoy!
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Nutritional Information
Calories: 2049kcal (102%) Carbohydrates: 152G (51%) Protein: 56G (112%) Fat: 138G (212%) Saturated Fatty Acids: 12G (60%) Polyunsaturated fat: 45G Monounsaturated fatty acids: 78G trans fats: 0.5G Cholesterol: 164mg (55%) Sodium: 3488mg (145%) Potassium: 785mg (22%) Fiber: 12G (48%) Sugar: 15G (17%) Vitamin A: 10736IU (215%) Vitamin C: 29mg (35%) Calcium: 780mg (78%) Iron: 12mg (67%)
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