Sarciado Tokwa Recipe

Ingredients

• 4 tokwa (hard soybean curd), cut in four parts
• 2 cloves garlic, crushed
• 1 big onion sliced
• Green onions, chopped
• 2 tomatoes, chopped
• 2 tablespoons cornstarch
• Sage, optional
• 3 tablespoons sugar
• 2 tablespoons lime juice

Procedure

• Fry tokwa until golden brown.
• Saute garlic, onions, and tomatoes. Season with salt.
• Add a little water, and sugar to sweeten.
• Add the lime juice, then mix in the fried tokwa.
• When it boils, pour in the cornstarch. Mix briskly.
• Season with sage. Garnish with onion leaves

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How to Cook Pancit Luglug

Ingredients

• 1/2 kilo fresh bihon
• 2 pieces tokwa squares, cut in strips and fried
• 2 cups cabbage, shredded
• 1 cup cut cauliflower
• 1 cup sliced green beans (chicharo may be used instead)
• 1/4 cup chopped kinchay
• 1/4 cup chopped green onions
• 1/4 cup crushed garlic
• 1/2 cup sliced onions
• 1 raw egg beaten
• 1/4 cup atsuwete water
• 2 tablespoons soy sauce
• 3 cups water
• 1/4 cup cornstarch, dissolved in little water
• Salt to taste
• 1/4 cup ground peanuts
• 1/2 cup carrots, sliced

Procedure

• Saute onions in small amount of oil. 
• Add the tokwa (hard soybean curd), cabbage, cauliflower, green beans, and carrots.
• Season with 1 tablespoon salt.
• Cook till vegetables are tender but not over-cooked.
• Remove from fire and add the kinchay. Set aside.
• Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.

Make Sauce:

• Heat 1/4 cup oil
• Brown the garlic till golden brown.
• Remove garlic from oil, leaving a small amount in oil.
• Add the atsuwete water, water, soy sauce, and let boil.
• Add salt to taste.
• Dissolve cornstarch in small amount of water and stir in the boiling mixture.
• Cook for about 5 minutes.
• Stir in the beaten egg.

How to Serve:

• Place the bihon on a plate, then the sauce, then top with the cooked vegetables.
• Sprinkle on top the ground peanuts and the browned garlic and chopped green onions.
• Serve with sliced lemon. Makes 6 to 8 servings.

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Mock Pi-Quat

Ingredients

• 1 cup gluten, cut in strips

• 2 tablespoons flour or cornstarch

• 3 tablespoons soy sauce

• 1 egg

• Salt

Procedure

• Beat egg, fold in flour or cornstarch.

• Add salt and soy sauce. Mix well.

• Dip each gluten piece into egg batter and fry in deep hot fat until brown.

Make the following sauce:

• 3 tablespoons soy sauce

• 3 tablespoons vinegar

• 3 tablespoons brown sugar

• 1/2 cup water

• Salt

Procedure

• Mix all ingredients and cook over low fire until thick, stirring all the time.

• Put fried gluten into the sauce and stir together.

• Place in a platter, garnish with onions and green pepper cut into fine strips.

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Tokwa Barbecue Style

Ingredients

• 7 tokwa (hard soybean curd) squares, cut in half and fried
• 1/4 cup margarine
• 1 teaspoon pounded garlic
• 1 medium onion, chopped
• 1 cup tomato sauce
• 1/4 cup lemon-lime
• 1/4 cup pineapple juice
• 1 teaspoon salt
• 1/4 cup water
• 1 tablespoon cornstarch
• 2 teaspoons sugar

Procedure

• Melt margarine, add the onions, and the rest of the ingredients except the tokwa and cornstarch. Let boil.
• Thicken with the dissolved cornstarch. 
• Add the fried tokwa and cover.
• Let simmer over low fire until half of the liquid is absorbed.

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Fried Tokwa with Sweet-Sour Sauce

Ingredients

• 12 tokwa (soybean curd) squares, cut lengthwise and fried
• 1 cup pineapple tidbits
• 1 medium size green pepper, cut in strips
• 1/2 cup pineapple juice
• 2 tablespoons lime juice
• 1/2 cup pounded garlic
• 3 tablespoons soy sauce
• 3 tablespoons cornstarch
• 2 cups water
• 1 1/2 teaspoons salt

Procedure

• Saute garlic in a little oil.

• Add the pepper, pineapple tidbits, water, pineapple juice, lime juice, soy sauce and salt. Let boil.

• Dissolve the cornstarch and add.

• Cook for another 3 minutes, stirring constantly.

• Pour mixture on fried tokwa. Makes 6 to 8 servings.

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Gluten Victoire

Ingredients

• 1/3 kilo gluten steak

• 3 tablespoons margarine

• 1/2 small onion, chopped

• 2 teaspoons chopped kinchay (parsley)

• 1/4 teaspoon pounded garlic

• 1/4 cup pimiento strips

• 1 teaspoon grated lemon rind

• 1/4 cup liquid from canned peas

• 1 cup drained peas

• 1 tablespoon cornstarch

• 1 teaspoon lemon juice

• Salt

Procedure

• Brown gluten in margarine. Add the garlic and onions.

• Cook till onions are tender.

• Add the liquid from peas, the kinchay, pimiento, grated lemon rind and salt.

• Thicken with cornstarch, add lemon juice.

• Just before serving, add the peas, and let simmer till the peas are hot.

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Gluten Steak

Ingredients

• 3 cups gluten, sliced thin

• 1/4 cup soy sauce

• 1/3 cup water

• 2 tablespoons lime juice

• 1 big onion, sliced in rings

• 1 teaspoon cornstarch

Procedure

• Soak sliced gluten in soy sauce, water and lime juice mixture for 30 minutes or longer.

• Drain and fry lightly. Set aside.

• Saute onions in about 2 tablespoons oil. Set aside.

• Place the soy sauce-lime juice mixture in a pan, add gluten and let boil.

• Thicken with cornstarch. Just before removing from fire, add the onion ring.

• Decorate with raw green and red pepper rings.

• Makes 5 to 6 servings.

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Gluten and Tokwa Bola-Bola

Ingredients

• 1 cup ground gluten

• 1 cup mashed tokwa (tofu)

• 1 small onion

• 2 tablespoons oil

• 2 eggs, well beaten

• 2 cups water

• 1 bunch each of kinchay and green onion

• 3 tablespoons cornstarch

• 1 tablespoon salt

Procedure

• Add cornstarch and salt to the ground gluten and mashed tokwa.

• Add well-beaten eggs to the mixture. Mix well.

• Make into small balls.

• Put oil in a pan. Add onions and water.

• When the water boils, drop in the balls and boil for a few minutes.

• Then add chopped kinchay and green onion.

• Salt to taste.

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Bland Vegetarian Apritada

Ingredients

• 1/2 kilo gluten or vegemeat, cubed

• 1 cup potatoes, cubed, half-fried

• 1 medium-size carrot, cubed

• 1 cup peas, canned or frozen

• Frozen peas

• 3 segments garlic, crushed

• 1 medium-size onion, sliced

• 3/4 cup tomatoes, chopped

• 2 tablespoons soy sauce

• 2 tablespoons vegetable oil for sauteing

• Salt to taste

• Cornstarch or bread crumbs (optional)

Procedure

• Saute garlic, onion, peas and tomatoes.

• Cook until tomatoes are well done.

• Add soy sauce. Simmer.

• Add gluten, potatoes, carrots, and peas.

• Continue cooking for another 5 minutes over low fire or until the mixture is well-blended.

• Add liquid then thicken with cornstarch or bread crumbs, if desired. Season with salt.

Good for 6-8 servings. 1/2 cup per serving.

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Fried Gluten with Sweet-Sour Sauce

Ingredients

• 12 pieces gluten steak, cut lengthwise and fried (1/2 kilo cooked gluten)

• 1 can pineapple tidbits

• 1 medium size green pepper, cut in strips

• 1/2 cup pineapple juice

• 2 tablespoons lime juice

• 1 teaspoon garlic crushed

• 3 tablespoons cornstarch

• 2 cups water

• 1 1/2 teaspoon salt

Procedure

• Place 1 cup water in saucepan.

• Add the pineapple, pepper, garlic, soy sauce, pineapple juice and lime juice. Boil for 5 minutes.

• Add the cornstarch mixed with 1 cup water.

• Cook for 3 minutes, stirring constantly to prevent from scorching.

• Pour mixture over fried gluten.

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Sweet-Sour Gluten Cutlet

Ingredients

• 12 pieces gluten cutlet or equivalent of 1/2 kilo cooked gluten

• 2/3 cup flour

• Garlic powder

• 1 onion, sliced

• 2 stalks celery, sliced

• 1 green pepper, sliced

• 3 tablespoons oil

• 1 tablespoon cornstarch

• 1 can pineapple tidbits, undrained

• 1 cup water

• 1/4 cup lime juice

• 1 tablespoon soy sauce

• Marjoram (optional)

Procedure

• Season gluten cutlet with garlic and marjoram. Dredge with flour and fry.

• Cook the onion, celery, green pepper in the oil for 5 minutes.

• Blend in the cornstarch and add the pineapple tidbits with the syrup, water, lime juice, soy sauce and a little sugar.

• Mix the fried cutlet and pour onto shallow baking dish.

• Bake in hot oven 400ºF for 30 minutes.

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Vegetarian Apritada/Afritada

Ingredients

• 1/2 kilo gluten or vegemeat, cubed

• 1 cup potatoes, cubed, half-fried

• 1 medium-size carrot, cubed

• 1 cup peas, canned or frozen

• 1 medium-size bell pepper, squared

• 3 segments garlic, crushed

• 1 medium-size onion, sliced

• 3/4 cup tomatoes, chopped

• 2 tablespoons soy sauce

• 2 tablespoons vegetable oil for sauteing

• Salt to taste

• Cornstarch or bread crumbs (optional)

Procedure

• Saute garlic, onion, pepper and tomatoes.

• Cook until tomatoes are well done.

• Add soy sauce. Simmer.

• Add gluten, potatoes, carrots, and peas.

• Continue cooking for another 5 minutes over low fire or until the mixture is well-blended.

• Add liquid then thicken with cornstarch or bread crumbs, if desired. Season with salt.

Good for 6-8 servings. 1/2 cup per serving.

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Sweet-and-Sour Gluten

Ingredients

• 3/4 kilo gluten, sliced, fried

Sauce

• 1 1/2 cups water

• 1/2 medium-size carrot, cut into flowerettes

• 1/2 cup pineapple tidbits

• 2 tablespoons cornstarch

• 1 tablespoon sugar

• 1 1/2 tablespoon soy sauce

• 4 pieces medium-size calamansi (lemon)

• Salt to taste

Procedure

• Mix cornstarch, sugar, soy sauce, calamansi juice, and water in a saucepan until smooth.

• Cook over medium fire. Add salt to taste.

• Stir until boiling. Add carrots and pineapple and cook until half done.

• Add gluten and cook for 5 minutes more. Serve hot.

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

Note: Fish (with fins and scales) may be substituted for gluten.

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Gluten with Pineapple

 Ingredients

• 1 kilo gluten, cut into cubes

• 1 can (No. 2 1/2) pineapple chunks, drained

• 2 small onions, sliced

• 2 cups red and green pepper, cut into square and stripes

• 2 cups celery, sliced

• 2 eggs, beaten

• 1/4 cup kalamansi (lemon) juice

• 1 tablespoon cornstarch

• Salt to taste

Procedure

• Saute 1 tablespoon cornstarch, onion and gluten in oil until gluten is golden brown.

• Mix cornstarch in some of the pineapple juice, kalamansi juice and a little water.

• Add to gluten and mix well. Remove from fire.

• Season with salt. Put the pineapple and celery into a pan with hot oil and fry for 2 minutes.

• Add gluten, mix well and add beaten eggs.

• Cook 5 minutes longer. Garnish with pepper stripes and onion rings.

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