Tomisuafu

Ingredients

• 1 block tofu, cut in small cubes
• 1 tablespoon oil
• 1 teaspoon garlic, pounded
• 1/2 sliced onion
• 2 ounces misua (miswa)
• 2 beaten eggs
• 3 cups of water
• 1 teaspoon salt
• 1/2 cup chopped green onions

Procedure

• Fry tofu cubes till crisp.
• Saute garlic and onions in 1 tablespoon oil. 
• Add water and let boil. Add seasonings.
• Stir the beaten eggs vigorously into the boiling mixture.
• Add the fried tofu and the misua.
• Top with green onions. Serve hot.

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Golden Tofu Roast

Ingredients

• 1 cup mashed tofu

• 1/2 cup mashed hard-cooked eggs

• 2 eggs, beaten

• 1 teaspoon sage

• 1 tablespoon mayonnaise

• 1 tablespoon soy sauce

• 1 tablespoon onions, minced

• 1/2 teaspoon dry turmeric

• Salt to taste

Procedure

• Mix very well. Pour in a well-greased pan and steam.

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Bulanglang

Ingredients

• 1 cup malunggay (moringa oleifera) leaves

• 1 cup squash, cubed

• 1 cup upo (bottle gourd), sliced

• Salt

• 1 cup tokwa (soybean curd), cubed, fried

• 1/2 onion

• 1 cup rice water

• Tomatoes

Procedure

• Mix tomatoes, onion, and squash in deep saucepan or pot.

• Add rice water and boil.

• After 5 minutes cooking, add tokwa and upo.

• When upo is almost tender, add malunggay and cook 2 minutes longer.

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How to Prepare Cardillo

Ingredients

• 1 block (1 pound) tokwa (soybean curd)

• 2 tablespoons oil

• 1/2 cup water

• Salt

• 1 clove garlic, crushed

• 1/2 cup sliced tomato

• 1/4 cup chopped onion

• 2 eggs

Procedure

• Cut tokwa into pieces suitable for serving, salt to taste and fry in oil until golden brown.

• Remove from pan and fry the garlic in the remaining oil.

• When golden brown add the onion, tomatoes, and salt.

• When tomatoes are cooked, add water and boil for 3-5 minutes.

• Drop the fried tokwa into the mixture, remove from heat and add well-beaten eggs. Serve hot.

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Banana Blossom Kilawin

Ingredients

• 2 banana blossoms

• 1 cup fried tokwa (soybean curd) cubes

• 1 tablespoon crushed garlic

• Lemon juice

• Salt

• 1 onion, sliced

• 4 tablespoons oil

• 2 cups water

Procedure

• Remove tough covering of the blossom. Slice thin, crosswise.

• Squeeze it with salt and then rinse.

• Mix tokwa, sliced onion and lemon juice.

• Saute garlic and add the tokwa.

• Add water, salt, pepper and continue cooking.

• Then add the blossom.

• Turn over constantly till tender. Serve hot.

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Mock Chicken Balls

Ingredients

• 1 cup toasted oatmeal

• 2 cups ground, fried gluten

• 1 cup chopped hard-cooked eggs

• 1/2 cup onions, minced

• 2 tablespoons, ground garlic

• 1 cup celery, minced

• 1 cup mashed tofu

• 2 tablespoons soy sauce

• 2 teaspoons savory or poultry seasoning

• 1 tablespoon oil

• 1/2 cup peeled tomatoes, chopped

• 2 beaten eggs

• 1/2 cup crumbs or flour

Procedure

• Mix all ingredients very well.

• Form into small balls.

• Roll in eggs and then in crumbs or flour mixed with 1 teaspoon baking powder.

• Serve with desired sauce.

Variation: Make the balls small. After frying drop in stock.

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Easy Loaf

Ingredients

• 2/3 cup fine cracker crumbs

• 1 cup milk

• 2 cups ground gluten

• 1 cup finely diced tokwa (tofu)

• 2 beaten eggs

• 1/2 cup chopped onion

• 1 teaspoon salt

• 1/2 teaspoon sage

Procedure

• Soak cracker crumbs in milk; add remaining ingredients, mix well.

• Shape into loaf in shallow baking pan.

• Bake at 350ºF. for 30 to 35 minutes.

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How to Prepare Kare Kare (Kari-Kari)

Ingredients

• 2 cups gluten in serving sizes

• 1 block tokwa (tofu), cut in serving sizes and fried

• 1 bunch string beans (10 long pieces)

• 2 eggplants, cut in strips

• 4 cloves garlic, crushed

• 1/2 cup atsuwete (food coloring) water

• 1/2 cup roasted rice

• 3 tablespoons vegetable shortening

• 1 banana bud

• 1/2 cup roasted peanuts

• 1 onion, cut in pieces

• Soybean oil

• Salt to taste

Procedure

• Roast peanuts and pound in a mortar.

• Roast rice and pound.

• Saute in oil the garlic, onions, gluten, and tokwa.

• Add broth, rice, flour, peanuts, vegetables, and atsuwete water.

• Continue cooking until vegetables are of proper tenderness.

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Gluten-Tokwa Relleno

Ingredients

• 6 thin slices of gluten 6" by 4"

• 1 cup mashed tokwa (tofu)

• 1/4 cup raisins

• 1 small onion, minced

• 1/4 cup chopped, stuffed olives

• 2 hard boiled eggs, chopped

• 2 ripe tomatoes, sliced

• 2 tablespoons chopped pickles

• 1 can peas

• 2 tablespoons ketchup

• 2 tablespoons butter

• 1/4 teaspoon pepper

Procedure

• Saute onions, add tomatoes, catsup; simmer for 5 minutes in slow fire.

• Add tokwa, raisins, olives, pickles, eggs, and pepper.

• Cook over slow fire, stirring constantly for 5 minutes more. Remove from fire.

• Put a tablespoonful or two of the mixture in each gluten slice and roll.

• Dip in eggs and crumbs. Fry.

• Slice 1/2 inch wide. Serve with desired sauce.

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Sauteed Mongo Beans

Ingredients

• 2 cups cooked mongo beans (mung bean, green)

• 1 cup tokwa (tofu), cut into medium-size strips, fried

• 1 tablespoon vegetable oil

• 1 tablespoon garlic, crushed

• 1 piece medium-size onion, sliced

• 1/2 cup tomatoes, chopped finely

• 2 cup hugas bigas (rice water)

• Salt to taste

Procedure

• Saute garlic, onion, and tomatoes.

• Add boiled mongo beans and hugas bigas. Season with salt.

• Simmer for 3 minutes stirring while cooking.

• Add tokwa. Cook for another 3 minutes.

• Serve hot.

Good for 6 persons. 1/2 to 3/4 cup per serving.

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Tokwa Adobo

Ingredients

• 3/4 kilo tokwa (hard soybean curd), sliced or diced
• 1 cup vegetable oil for deep frying
• 1/4 cup calamansi (lemon) juice
• 1 head garlic, minced
• 1 bay leaf
• 2 tablespoons soy sauce
• 1 tablespoon cream of mushroom powder (optional)
• Salt to taste

Procedure

• Marinate tokwa in calamansi juice, garlic, bay leaf, soy sauce, salt, and cream of mushroom powder overnight. Drain.

• Fry tokwa to desired browning. Serve hot.

Good for 6 persons. 1 slice or 1/2 cup diced per serving.

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Quick Chowder

 Ingredients:

• 1 small onion

• 1 clove garlic

• Bay leaf

• 1/4 teaspoon thyme, optional

• 2 teaspoons olive oil or corn oil

• 1 teaspoon lemon juice

• 1 can or 10 ounces tomato soup

• 1 cup soup water

• 2 cups fried sliced tofu

• 4 slices French bread

Procedure:

• Cook garlic, onion, bay leaf and thyme in oil until tender.

• Add the sliced tofu, soup water, lemon juice and tomato soup.

• Bring to boil, cover, and simmer 5 minutes.

• Ladle over toast in bowls.

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