Sunday, September 20, 2009

Bistek Tokwa

2 cubes firm tofu (tokwa)
1 piece white onion, sliced into rings
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
8 pieces calamansi, juiced
2 tablespoons soy sauce
1/4 cup water
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/4 cup canola oil

Slice tokwa into cubes. Dredge with cornstarch, salt and pepper. Preheat pan with canola oil. Pan-fry tokwa until golden but not crispy. Drain tokwa on paper towels. Pour off excess oil from pan and cook onion rings. Combine calamansi juice, soysauce and water. Pour into pan and cook with onion. Add in cornstarch dissolved in water and cook for one minute. Add back fried tokwa and cook for another 5 minutes until coated with sauce. Serve hot.

1 comment:

Tangled Noodle said...

I love tokwat baboy but this sounds so good, too!