Friday, February 10, 2012
Tokwa't Isda (Fish and Tofu in Sweet Vinaigrette)
All I can say is, sorry folks that I was not able to post anything for quite a long time …… well, make that very long time. In fact, it was the longest duration of inactivity in this website …… and I have no intension of repeating such a period in the future.
For a starter, let me share a simple but delightful tofu dish. Obviously this is somewhat a healthy variation of the popular Filipino side dish cum appetizer cum “pulutan” (bites or morsel) called “tokwa’t baboy” – a mixture of fried pork and fried bean curd in a slightly sweet vinegar-soy sauce dressing. While I prepare “tokwa’t baboy” regularly (especially when … okay let me cut that off … the wife wouldn’t like it and besides drinking is not good for our health, lol), I have not featured the dish yet and instead just posted the plain “fried tokwa” version which is prepared basically the same way except that the “baboy” or fried pork part was omitted.
Not really due to diet restrictions or medical condition …… but because we can’t easily find pork jowl here. You read it right, that’s pork jowl or the pig’s cheek that I’m referring to. For me and my male friends here, pork jowl is the best pork cut for the dish … and if you are uninitiated and have problem with that, pork belly or “liempo” is the next best cut which works just fine. :-)
Since the day I wittingly substituted fried pork with fried tuna and added some crunchy cucumber, the new concoction which is the subject of this post instantly became our group’s favorite tofu dish. I have already posted a photo of the dish in the Facebook fan page of this humble blog which received favorable comments and thus the recipe, a very simple one, is provided herewith for those who are requesting for it, for “pulutan” purposes I suppose. :-)
Although it is naturally bland tasting and only relying on other ingredients for flavors, tofu has gained worldwide acceptance and popularity due to its rich nutrient contents such as high-quality protein, calcium, B-vitamins, iron and isoflavones, an organic compound said to provide good protection against breast cancer, prostate cancer, heart disease, osteoporosis and even menopausal symptoms. In addition, it is low in saturated fat, low in sodium and has no cholesterol. A wonder food of sort, hence a favorite of mine.
For the dish, the main ingredients are one block of firm tofu or “tokwa” about 4 x 6 x 1.5 inches in size and a large slice of really fresh yellow fin tuna, about 300 grams. The tuna you see in the image below is of course more than 600 grams but we will only use about half of it for the dish. The rest you will see the usage later. :-)
Additionally, we need a pinch of salt for seasoning the fish and about ¾ cup vegetable oil for frying tofu and fish pieces.
Taste and adjust the sugar or soy sauce to attain the right combination of sweet, sour and salty taste which you prefer. This sauce will rule the final taste of the dish therefore it is important that it is according to your taste. Set aside.
This is your tasty alternative to “tokwa’t baboy”. Easy but yummy! Enjoy! c“,)