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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 https://www.asianinamericamag.com/2017/04/make-kamatis-tokwa-guisado/
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 AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino