The Happy Home Cook: Kamatis-Tokwa with Shrimps Guisado

The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to

Kamatis-Tokwa with Shrimps Guisado (Photo by Elizabeth Ann Quirino)

Kamatis-Tokwa with Shrimps Guisado (Photo by Elizabeth Ann Quirino)

The abundance of tomatoes during summer inspired me to cook this Kamatis-Tokwa with Shrimps Guisado. This is one of the easiest sides to make and pair with any Filipino or Asian meal. Simply sauté together the tomatoes and the rest of the ingredients and it's ready in minutes. The best part is that the tomatoes you pick don't have to look their best because you chop and slice everything for the sauté. This is an Asian In America recipe. Serves 2.

Course: Appetizer, Dinner, Lunch, Side Dish


1/4 cup vegetable oil divided, use half for pan-frying tofu, rest for sauté

1 large (14 oz./397 g.) block extra firm tofu organic, drained

2 cloves garlic minced

1 whole onion chopped

2 whole large tomatoes chopped or sliced

1/2 cup water

1/2-pound fresh shrimps peeled, chopped

1 Tablespoon patis (fish sauce)

1 teaspoon salt

1 teaspoon ground black pepper powder

2 stalks scallion greens chopped

2 teaspoons chopped fresh parsley for garnish


1.  In a large, non-stick skillet, over medium high heat, add half of the vegetable oil. When oil is hot enough, place the entire piece of tofu and pan fry till brown. It takes about 5 minutes to brown on each side. Turn it only once. Make sure each side is brown before turning. Remove from skillet and drain on parchment paper. When cool enough, cut in 1-inch cubes and set aside.

2. Using the same skillet, over medium high heat, add more vegetable oil if needed. When oil is hot, sauté the garlic and onions. Then add the tomatoes and mix with the rest of the ingredients.

3. Pour the water and the fish sauce (patis) into the skillet. Add the shrimps and cook till they turn pink. Mash the tomatoes slightly with the back of the spoon. Continue cooking till tomatoes are soft for about 8 minutes.

4. Return the tofu cubes and mix with the rest of the ingredients. Season with salt and black pepper.

5. Garnish with chopped scallions and parsley if desired. Serve warm as a side with other entrees.

Original blog is posted at

Elizabeth Ann Quirino

Elizabeth Ann Quirino

Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “Instant Filipino Recipes: My Mother’s Philippine Food In a Multicooker Pot” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site

More articles from Elizabeth Ann Quirino