Tofu Sarciado is a low-fat Filipino dish involving tofu. Extra-firm tofu are fried until brown and then cooked in a sauce made from sauteed vegetables and egg. This dish is simple yet delicious. I got this idea from the previous sarciado recipes that I presented; fish sarciado and fish Kardilyo are a few examples. I thought […]
Stir Fry dishes are awesome because they are easy to cook and only takes a little time to complete. Almost any vegetable or meat can be stir fried using different techniques. What we have here is a simple vegetable stir fry with tofu. This dish contains a good amount of nutrients from the vegetables and […]
Pork Adobo with Tofu is an adobo recipe version that I really like. It has the good taste of our favorite Pork Adobo along with the chewy texture of tofu. Pork and Tofu in Oyster Sauce has a similar texture, but tastes different.
Seasoned Tofu are fried tofu served in a mixture of Asian seasoning.This is a good appetizer, and even a meal by itself.
Tofu is a good source of protein. This is often used as a substitute for meat. If you have a high level of cholesterol and want to abstain from meat, this recipe is perfect for you.
Tofu is often associated to the popular Filipino food called Tokwa’t Baboy. This is composed of cubed fried tofu with boiled pig ears. Seasoned tofu is almost similar to this less the fat. I have nothing against Tokwa’t Baboy. In fact, I love having it all the time. However, there are times when one needs to abstain from fatty foods due to health concerns. Consider this recipe as an alternative.
Pork and Tofu in Oyster Sauce is a simple dinner recipe composed of pork loin and fried tofu. There is a lot of wonderful flavor going-on with this dish, and it has a nice texture too.
The taste of this dish is quite similar to that of Pork Adobo, but the sauce is more flavorful. If you haven’t tried this dish before, now is the time for you to do so.
The tofu that I used in this recipe is the extra firm tofu that we usually use for Tokwa’t Baboy. I prefer using extra firm tofu because it does not break easily when fried; it can also be fried until the texture becomes crispy. As for the pork, you may use whatever lean part you have there. If you love pork fats, that is fine. Go ahead and use that pork belly in the freezer, but don’t forget to thaw it first.
This recipe will make a perfect main dish; it is also a good “pulutan”. Time to take out a bottle of San Miguel Beer or Stella Artois from the cooler and enjoy!
Tofu in Black Bean Sauce is an easy flavorful Asian tofu dish. This recipe is so simple and quick – it just took me less than 20 minutes to complete and serve this dish.
Since tofu is the main ingredient of this dish, it is better to ensure to use the right kind of tofu. I used firm tofu for this recipe. Firm tofu is different from the extra firm tofu which is usually used for tokwa’t baboy. Unlike extra firm tofu, firm tofu does not get crispy right away when fried; it is the ideal texture needed for this dish. As for the salted black beans, make sure that you rinse them first before cooking to decrease the salinity. Placing salted black beans without rinsing will make this dish too salty.
This dish is best for vegetarians and for those who want to get away from meat once in a while.
Tahô is a Philippine street food sold by peddlers known as “magtataho”. It is a soft gelatin-like snack made from processed soybeans topped with caramel and tapioca pearls (locally called sago).
What we have here is a homemade version of this popular Filipino street food. Instead of processing soy beans, we will make use of extra soft tofu or soft silken tofu which is readily available in most major supermarkets. We will also be needing tapioca pearls and brown sugar to complete our list.
I got this idea after posting the Tahô article in our Pinoy Street Food category. A good friend from Michigan commented on Facebook (since all posted articles automatically generates an RSS feed in our Facebook page) informing us on how she usually does her homemade taho. I am aware that making one is a labor intensive task especially on the soy bean processing part. Since I like doing things from scratch (which has its pros and cons), I never thought of looking for other alternatives. Who knew that using extra soft tofu is the answer – I honestly had no idea. This is one good example on how we benefit from your comments. To all those who commented and gave their suggestions and opinions, thank you. Please keep them coming.