Description

A rich and creamy dish made with dried taro leaves, coconut cream, and protein-packed tofu, this Laing recipe is reimagined to be PCOS-friendly. It’s a timeless Filipino classic that’s anti-inflammatory, nutrient-dense, and perfect for balancing hormones while satisfying your cravings for bold, traditional flavors.

Ingredients

• 4 cups dried taro leaves (gabi leaves)
• 400g firm tofu (cubed and pan-fried)
• 2 tbsp coconut oil
• 1 Medium onion (chopped)
• 4 Cloves garlic (minced)
• 1 Thumb-Sized ginger (julienned)
• 3 red chilies (sliced, adjust for spice level)
• 2 cups coconut cream (unsweetened)
• 1 cup coconut milk (unsweetened)
• 2 tbsp coconut aminos (or low-sodium soy sauce)
• 1 tsp fish sauce (optional, for depth)
• 1/2 tsp sea salt (adjust to taste)
• *optional green chilies (for added heat) & sliced shallots (for texture)

Directions

1. 1
   Prepare the Tofu: Press tofu to remove excess water, then cut into cubes
2. 2
   Heat coconut oil in a skillet over medium heat. Pan-fry tofu cubes until golden brown. Remove from the pan and set aside.
3. 3
   Sauté the Aromatics: In the same skillet, sauté onion, garlic, and ginger until fragrant.
4. 4
   Add sliced red chilies and cook for another 2 minutes.
5. 5
   Add the Coconut Base: Pour in coconut cream and coconut milk. Stir to combine, then bring to a gentle simmer.
6. 6
   Add coconut aminos and fish sauce (if using) for depth of flavor.
7. 7
   Incorporate the Taro Leaves: Gently add dried taro leaves into the coconut mixture without stirring too much (to avoid bitterness).
8. 8
   Simmer on low heat for 10-15 minutes, allowing the taro leaves to soften and absorb the flavors.
9. 9
   Add the Tofu: Stir in the pan-fried tofu and let it simmer for another 5 minutes to meld the flavors.
10. 10
    Adjust seasoning with sea salt or more coconut aminos if necessary.
11. 11
    Garnish and Serve: Transfer the Laing to a serving dish and garnish with green chilies or sliced shallots for added texture and spice.