Lugaw at Tokwa

Lugaw in Tokwa is the best casual meal for a rainy day! Not only is it filling and delicious, but it is also easy to make and budget-friendly. This combination of rice curry and crispy tofu will come to this place!

Lugaw with tokwa’t baboy is a popular pair of food in the Philippines and is usually served as a stuffed breakfast or lunch. However, in this attachment to the Tokwa version, I skipped the traditional pork for instant relief and used only strong tofu, which I fried for a beautiful crisp.

As I find the crispy Tokua and its soy sauce vinegar dressing quite tasty, I like to cook my konj in plain water with the basic spice of ginger and salt. Stacked in a bowl, these two simple elements make a satisfying vegetarian feast.

Make a corner

  • Soak greasy rice in water for an hour to cook quickly and evenly.
  • Newly harvested rice is high in moisture whereas old rice needs more liquid to be soft and supple. You may need to adjust the water depending on the rice used.
  • You can add a pinch of cassava or dried saffron to the logo to give it a more vibrant color.
  • Making Tokwa

  • For best results, remove the tofu from the packing liquid thoroughly. Wrap the tofu block in a thick layer of paper towels, set it on a wire rack, and weigh with a saucer or plate for about 15 to 20 minutes to get rid of excess moisture.
  • Cut the tofu block into equal sizes to ensure cooking.
  • Heat the oil to a maximum temperature of 350 F to prevent the tofu from sticking and absorbing too much fat.
  • Use enough oil and do not overfill the pan to allow enough space for the tofu to brown evenly. Read my more tips on how to roast tofu in this simple guide.
  • Submitting suggestions

    Put the logo in separate bowls and garnish with chopped green onions and fried garlic pieces. You can also add half a hard boiled egg if you wish. Serve the corner with Tokua on the side.

    Storage method

  • Keep keys and tofu in separate containers. Refrigerate for 3 days.
  • Heat the kanji in a saucepan over medium heat to an internal temperature of 165 F. Add more water as needed to loosen the consistency. Or heat in the microwave until completely heated, stirring well to distribute the heat.
  • The leftover tofu can be eaten cold or at room temperature.
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