Tofu and eggplants with salted yellow beans
May 27, 2005
Filed under Asian cooking, Chinese recipes, Cooking with Tofu
When we were at The Oarhouse last month, we were told that the owner also owned the old Wok Inn Chinese restaurant. It has a different name now but it still serves good old stir fried Chinese dishes. To our surprise, we found out that that we could order anything from the other restaurant’s menu and have it served right on our table at The Oarhouse. Recommended was the tokwa (tofu) with salted beans. We decided to try it. About a dozen bite sized fried tofu was served with a salty sauce and topped with snipped wansuy (cilantro leaves). Now, while I’m familiar with tausi (salted black beans), I wasn’t too familiar with salted yellow beans. A few questions were exchanged and I was told that I could buy them in cans just like tausi. The last time were were in the supermarket, I searched for a can of salted yellow beans, found it and, two days later, cooked tokwa and eggplant stir fry inspired, of course, by the tofu dish we sampled at The Oarhouse.
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Hi . Tried this yesterday and it was deelishus! tks. one comment though.. how come in your pix it looked much better than the one i cooked! too much eggplants, i guess … cheers … and more healthy vegetable recipes to come please.
Hi, Con. If i may ask, what’s the difference between tokwa and tofu? I see 2 different packagings even with the local variety, one marked tokwa and one marked tofu. Is there any preparation difference also? Thanks!
Hi Belle, tokwa is just the local name for tofu. And it generally refers to firm tofu.