In a sauce pan over medium heat, add 2 cups of water in the pot,  add mung beans and cook for about 20-25 minutes or until cooked. Strain and set aside. until it is cooked, strained and set aside. 

Heat a nonstick pan over medium heat with coconut oil and fry tofu until it’s lightly brown on both sides, then set aside.

In the same pan, sauté garlic, onion, ginger.  Add the cooked mongo beans, mixed, saute, and add water if you like the Ginisang Mongo soupy. Add salt and pepper.

In another bowl, gently smash the ampalaya leaves in salt and remove the green juice to lessen the bitter taste. 

Add the ampalaya leaves on top of the mung beans, mix, then turn off stove.

Season with salt to taste and best serve with hot steamed rice.