Name: Chili Con Monggo at Tokwa
Ingredients: 2 tbsp cooking oil; 3 tbsp butter; 8 garlic cloves; 1 large white onion; 1 red onion; 2 siling labuyo; ¼ cup tomato paste; 3 cups water or vegetable stock; 2 firm tofu block; 1 cup monggo; 1 cup canned crushed tomatoes; 2 tsp ground black pepper; salt; 1 cup cheese; shoestring potatoes/crispy fries

Cook tofu

1

In a large pot over medium heat, saute the garlic, onions, and siling labuyo in butter and oil until fragrant.
Add the crumbled tofu and season well with salt and pepper. Cook until tofu starts to brown.

Add monggo and simmer

2

Add the tomato paste and cook for a few minutes until toasted and darker in color. Add the water/vegetable stock and crushed tomatoes and bring to a boil. Add the monggo and boil until tender. Add the cumin and black pepper then mix well. Simmer until most of the liquid has been absorbed.

Make shoestring potatoes

3