* 1 cup malunggay leaves (if you can’t get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it - Ken.])
* 1 cup squash, cubed
* 1 cup upo (gourd), sliced [substitute with zucchini - Ken]
* 1 cup tokwa (tofu), cubed and fried (don’t fry for a lower-fat dish)
* 1/2 onion
* 1 cup water
* tomatoes
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Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

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