Tofu with three sauces… and cilantro
You like tofu? Fried tofu? So do I. But most Filipinos know only one way to enjoy their fried tofu (or tokwa as it is locally known) — as the other half of boiled pork in a dish called tokwa’t baboy, the traditional accompaniment for lugaw (congee). No doubt that fried tofu is great served that way but I like variety in the way I eat my tofu so I’m forever experimenting with what goes well with it.
But am I not supposed to be on a low fat diet? Why the heck am I eating fried tofu? I’ve invested in good quality non-stick cookware. Instead of deep-frying tofu, I fry the tofu cubes in a few tablespoonfuls of oil. By stirring them almost constantly over high heat, they brown evenly even if they aren’t swimming in oil. Then, I drain them in paper towels and pour off whatever oil remains in the wok before tossing the fried tofu with the sauce. Result? Non-greasy tofu.
Serves 2 to 3.
1 cake of firm tofu
5 tbps. of cooking oil
4 cloves of garlic, finely minced
2 tbsps. of oyster sauce
2 tbsps. of hoisin sauce
1 tbsp. of chili garlic sauce
about 2 tbsps. of chopped fresh cilantro
Cut the tofu into 1-1/2 inch squares.
Heat the cooking oil in a non-stick wok or frying pan until it starts to smoke. Add the tofu to the hot oil making sure, as much as possible, that every piece touches the oiled bottom of the wok. Do not stir during the first minute or two. Then, stir. Continue cooking over high heat, stirring very frequently, until all sides form a light brown crust. Remove with a slotted spoon and drain on paper towels.
Pour off all the oil that remains in the wok or frying pan. Turn the heat down to medium. Add the garlic and lightly fry until fragrant, about a minute. Pour in the sauces and the cilantro, and stir to combine. Add the cooked tofu and cook, stirring constantly, until the tofu cubes are evenly coated with the combined sauces.
Now, here’s the trick during the last part of cooking when you mix the tofu with the sauces. If the temperature is too hot, the sugars will burn. If the temperature is too low, you’ll get soggy tofu. But if the temperature is just right, the sugars in the sauces will caramelize and form a crisp coating on the tofu cubes. That makes the cooked dish simply perfect. Enjoy it with rice or with nothing else, it’s delicious every which way. 
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6 Responses to “Tofu with three sauces… and cilantro”
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I just finished lunch, but I will have that for dessert …and dessert doesn’t need to be sweet. If you insist, I will have tufo ice cream if it’s homemade. yum yum
I’ve some tofu in the ref and have asked the CIC to cook it as in your recipe. I’d like to spend today’s lazy afternoon at home whiling the hours with some SMBs and with it as a pulutan (no offense intended).
Just in case - I’ve my chili sauce on the stand by if it is not spicy enough for my taste.
JMonreal, I don’t mind having taho for dessert either.
Trosp, if you’re into really spicy dishes, you’ll need that chili sauce. This tofu recipe is only mildly spicy.
Very Interesting. I’m a recent tofu convert- and I’ve learned that the way I like it best is fried. Your method looks healthier AND the sauce looks delicious. Thanks for sharing!
hi connie,
my husband who also loves cooking always prepare the tofu with the oyster sauce and celery,but came up with your new recipe,i will surely tell him to try your recipe.thanks
hi connie,
i paired this dish with your beef misua and upo for last night’s dinner. super sarap! hubby can’t get enough.
thanks so much for all your inspiring recipes! =)