Simple and easy Ginataang Tokwa! | #RIXFoodieFriday

During the lockdown I’ve been trying out new dishes using tofu, most of which I just came up with. They may not be new for some of you, but for some, it may be something you have not tried yet. Like the bida in today’s post – Ginataang Tokwa!

This is a very simple recipe, so anyone can do it. Definitely not for the pedantics, I’m afraid. 😅

If you read my Quick and Easy Mac & Cheese, then you’d know that I don’t include measurements here. It’s up to you how much of something you want. You can have as much garlic or as little salt as you like. It always depends on your preference. I can only share the ingredients I used and how I cooked them.

Everything else is optional. You may add or remove ingredients (as long as you’re keeping the main ingredients!) You do you!

Alright, let’s go!

Simple and Easy Ginataang Tokwa

Very useful tip if you want tofu of excellent quality – ask your neighborhood magtataho! 😉 They make it from their leftover taho, and it’s firm, fresh, and steaming hot when delivered. One block only costs P60 here in Cabuyao, Laguna.

  • garlic, chopped
  • onion, sliced (or chopped, depending on how you like it) I love onions so I like mine big or 2 medium ones
  • tomatoes, sliced
  • ginger, sliced
  • tofu, sliced
  • pechay
  • siling panigang (aka siling haba, it’s basically the long green pepper that we normally use in sinigang and dynamite)
  • canned coconut milk (in this recipe I used J em J, you can also use powdered coconut milk, whichever you prefer)
  • cooking oil (or any oil you like, basta edible lol)
  • fish sauce (or just salt, again, depends on your preference)
  • black pepper powder (or ground black pepper, basta paminta ‘wag lang buo hehe)

1. Fry your tofu until the outer portion is brown and crispy. Set aside.

2. Sautée your garlic, onions, ginger, and tomatoes in oil. Others prefer cooking their onions first, but I like cooking my garlic this way. Just do it how you normally would.

3. I like adding fish sauce here. I just think it tastes better when cooked in that manner. You can skip this part if you don’t like patis.

4. Pour in your coconut milk. I like using canned ones, because it’s super quick and convenient!

5. Once your coconut milk starts to simmer, add your pechay and sili.

6. If your pechay is ready, add your fried tofu then season with pepper. You can also top it with crispy garlic for extra yum!

And that’s it! Dig in!

Let me know if you tried this recipe in the comment section below!


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