1 cup green beans, sliced diagonally into 1 inch lengths

1 cup winged beans (sigarillas), sliced diagonally into 1 inch lengths

3 tbsp refined coconut oil, divided

1 block firm tofu, sliced into cubes

¼ cup onion, chopped

1 tsp ginger, chopped

2 tsp garlic, chopped

½ cup coconut milk

½ cup coconut cream

1 tbsp canned tausi, rinsed and pounded into a paste

3 pcs finger chili, seeds removed and sliced diagonally in half

2 tsp Carp vegan patis (optional, available in Uni-Mart)

1-2 pcs bird’s eye chili, seeds removed and chopped (optional)



  1. In a saucepan, boil the green beans and winged beans in water until crisp-tender. Set aside.
  2. In a non-stick skillet, heat 2 tablespoons of oil. Pan-fry the tofu cubes until crisp and golden. Drain on paper towels and set aside.
  3. In the same skillet, add the remaining oil. Saute the onion, ginger and garlic until soft and fragrant.
  4. Add the coconut milk, coconut cream and tausi paste. Stir for 1 minute until well combined.
  5. Add the green beans, sigarillas, finger chilies and vegan patis. Simmer for 3-5 minutes. Garnish with bird’s eye chilies.