Ma-Umami Tofu and Malunggay Pate

AJI-GINISA® Flavor Seasoning Mix, AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30ml) Cooking oil
  • 2 cups (400g) Tofu, diced
  • 1 cup (20g) Malunggay, leaves
  • 2 Tbsps. (20g) Tinapa, flaked
  • 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
  • 1/4 pack (2.5g) AJI-NO-MOTO® Umami Seasoning
  • 1 cup (250g) Plain yogurt
  • 1 pack (80g) Crackers (optional)
  • 1 Tbsp. (9g) Parsley, chopped (optional)


  1. STIR-FRY. In a pan, heat oil. Stir-fry tofu until slightly browned. Add malunggay and tinapa. Stir-fry for 1 minute.
  2. SEASON. Add AJI-GINISA® and AJI-NO-MOTO®. Mix well then cook for 30 seconds. Transfer tofu mixture to a bowl and let it cool.
  3. BLEND. Transfer tofu mixture to a blender. Add yogurt then blend until a thick and smooth consistency is achieved.
  4. SERVE. Transfer to a bowl. Serve as a dip or spread with crackers (optional). You may garnish with parsley.

Cooking Tips

When buying tofu, make sure it has no foul smell or sour taste.

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ajinomoto cooking_time  Cooking Time: 5 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 2/3 cup (160g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now
AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Fat (g)
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Good to Know Nutrition Facts

Tofu is also a good source of Omega-3 fatty acids that plays an important role in brain function and normal growth and development.


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