Tokwa (Fried Tofu)

Posted byNoriePosted inPickles, Ferments, Complements, Recipe, Side dishesTags:
Tokwa

Fried Tofu or Tokwa is not a Filipino original. The Chinese are still the ones that process the Tofu that are sold in small bricks in the markets in the Philippines and here.  Somehow their formula for making the tofu from soybeans is still a passed down family secret even though there are many that make them.  There are some Japanese made Tofu also sold in the American groceries.  I’m not sure if other Asian people make their own versions of Tofu.  All I know is that the Filipinos never made them; we only bought them.

The soybean extract will not curd in a less than sterile condition. That, I know for sure.

In the Philippines and most Filipinos mix the fried tofu with boiled pork ears or other cartilaginous parts cut up in small cubes. Thus, one may hear it called TOKWA’T BABOY (Tofu and pork).   I personally do not like the pork in it so it is not used in this book.

  • 1 pkg. Tofu, medium to firm.  Soft tofu is hard to handle and don’t fry too well.
  • Cooking oil

For the dip:

  • 1 crushed clove of garlic
  • 1/4 cup white vinegar
  • 2 TBS. Soy sauce
  • Salt, pepper, sugar

The tofu has a lot of water in it so it will sputter and splatter when you fry it, so be careful.  Covering it is not recommended because you want the water to evaporate.  You may try the screen cover. I found the best way is to soak the water with paper towels before you slice them or before you drop them in the hot oil.

Slice the tofu brick a little more than 1/2″ thick. Heat cooking oil in a skillet about 1/8″ deep and fry the tofu turning once until golden brown and the skin looks crisp. Keep the oil hot in medium heat. The tofu slices need to be crisp outside while maintaining the soft texture inside.  Set aside to drain on a paper towel and let cool to handle.

Meanwhile smash or crush the garlic, put in a bowl for the tofu.  Add vinegar and water, soy sauce, a little salt and pepper and a little dash of sugar will be good too.

Cut up the fried tofu in cubes and add to the vinegar mixture.  Stir to coat all the tofu.

Tokwa or Fried Tofu is a complimentary dish for a lot of Filipino dishes that are almost always served together with them. A few that I can think of right now are all varieties of Pancit and all varieties of Lugaw or rice soups.  It can also be eaten alone with rice, hot or cooled, which I personally like very much.