Compiled Recipe – Spicy Peanut Chicken and Tofu

Spicy Peanut Chicken and Tofu

* 1 ½ cups red rice, rinsed
* 2 cups water
* 1 cup chickpeas, rinsed
* 1 pack snow peas, trimmed
* 2 small blocks tofu, cubed
* 2 fillets chicken breast, skin removed, cubed
* ¼ cup soy sauce
* ¼ cup honey
* 1 tsp sriracha
* 3 cloves garlic, peeled, minced
* ¼ cup crunchy peanut butter
* oil (for frying)

1) In the bowl of a rice cooker, combine rice, water and chickpeas. Set to cook. Once done, gently fluff rice. Place snow peas in steamer basket of rice cooker. Cover and set to cook again. Keep warm.

2) Meanwhile, heat a deep frying pan with enough oil to reach halfway up the sides. Add tofu and cook until golden brown on all sides. Remove with slotted spoon and drain on paper towels. Set aside.

3) Remove excess oil, leaving just enough to stir fry. Season and toss chicken with salt and ground pepper. Place in frying pan and stir fry until cooked through. Remove with slotted spoon and set aside with tofu.

4) In a medium bowl, stir together soy sauce, honey, sriracha, garlic and peanut butter.

5) To serve, place rice in bowl, top with steamed snow peas, tofu and chicken chunks. Drizzle tofu and chicken with peanut sauce and serve immediately.





Compiled Recipe – Marinated Tokwa

Marinated Tokwa

* ½ cup soy sauce
* ¼ cup vinegar
* 3 tbsp honey
* 1 tsp chili flakes
* 1 (320 gram) pack firm tofu, cut into large cubes
* ¼ cup canola oil
* green onion, chopped (for garnish)

1) Drain and pat the tofu dry for crunchy edges when searing.

2) Combine soy sauce, vinegar, honey, and chili flakes in a bowl. Add tofu cubes and marinate for 15 minutes.

3) Heat canola oil over medium heat. Fry tofu until golden brown, about 20 to 30 seconds per side. Set aside.

4) In the same pan, add the marinade and reduce until thickened.

5) Drizzle sauce over the fried tofu and garnish with green onions.



Compiled Recipe – Easy Chicken Mami

Easy Chicken Mami

* 2 blocks tofu, halved horizontally
* 4 fillets chicken breast, skins removed
* 1 pack miki pancit noodles, rinsed
* 1 pack snow peas, strings removed, sliced
* 1 small carrot, peeled and grated
* 2 cups bean sprouts, rinsed
* 6 tbsp soup base, for chicken hot pot, divided
* salt (to taste)
* ground black pepper (to taste)
* hot water (to serve)
* oil (for deep frying)

1) Heat enough oil in a deep frying pan. Fry tofu squares until browned on both sides. Drain on paper towels. Slice each square into 4 smaller squares. Set aside.

2) Meanwhile, season chicken breasts with salt and ground pepper. Place in a microwave proof container, pour in about ¼ cup water and cover without locking the lid into place. Cook in the microwave 5 minutes or until chicken is cooked through, checking at the 3-minute mark if cooked through. Remove from microwave. Using 2 forks, shred chicken into bite-sized pieces.

3) To serve, place 1 ½ tablespoon soup base in a bowl. Arrange noodles, tofu, chicken, snow peas, carrots and bean sprouts in the bowl. Pour about 2 cups hot water into each bowl, stir and serve immediately.


Compiled Recipe – Tofu with Coconut Peanut Sauce

Tofu with Coconut-Peanut Sauce

* 2 blocks firm tofu (300-gram blocks), drained, pressed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed

1) Slice tofu into 12 pieces. Thread pieces onto a skewer; pat dry. Dust tofu with flour.

2) Fry in hot vegetable oil until light brown; drain Sauté white onions, garlic and lemongrass bulbs in 2 teaspoons vegetable oil until soft. Add coconut milk, Japanese soy sauce and brown sugar; boil then simmer until reduced to two-thirds.

3) Discard lemongrass. Stir in toasted peanuts, Sriracha and ¼ cup chopped cilantro. Season with soy sauce and white pepper. Serve with skewers.



Compiled Recipe – Strawberry Taho

Strawberry Taho

* 1 cup dark brown sugar
* 1 tsp vanilla extract
* 1 cup strawberries, chopped, plus extra whole strawberries to garnish (optional)
* 1 cup arnibal
* 2 packs silken tofu
* sago, cooked (to top)

1) Make the arnibal: Combine sugar, 1 cup water and vanilla extract in a saucepan. Bring to a boil. Lower heat and simmer until sugar is dissolved, about 8 to 10 minutes. Remove from heat and set aside.

2) Make the strawberry syrup: Combine chopped strawberries and arnibal in a saucepan. Simmer until strawberries are slightly translucent, about 5 minutes. Cool for about 20 minutes to thicken.

3) Place tofu in a heatproof dish. Boil water in a steamer and steam tofu for 8 to 10 minutes.

4) Scoop tofu in glasses, layering with sago and strawberry syrup . Garnish with whole strawberries.



Compiled Recipe- Strawberry Taho Shake

Strawberry Taho Shake

* 300 grams strawberries
* ½ cup sugar
* 1 tsp lemon juice
* ¼ tsp vanilla extract
* 2 cups soy milk
* 1 cup cubed silken tofu
* 1 cup frozen strawberries
* ¼ tsp vanilla extract
* 6 ½ tsp strawberry syrup
* 10 tbsp cooked small sago

1) Make the strawberry syrup: Combine strawberries (about 1 ¼ cups) , sugar, lemon juice and vanilla extract in a saucepan. Simmer until thick, about 10 minutes.

2) Make the shake: Blend together soy milk, cubed silken tofu, frozen strawberries and vanilla extract. Divide shake among 4 to 5 cups.

3) Top each with strawberry syrup and small sago.



Compiled Recipe – Tofu and Mushroom Adobo

Tofu and Mushroom Adobo

* 1 cup dried shitake mushrooms
* 2 (300-gram) blocks tofu, rinsed and drained
* ¾ cup soy sauce
* ¾ cup cane vinegar
* 20 cloves garlic, peeled and minced, divided
* 1 tsp ground black pepper
* vegetable oil
* 2 bay leaves
* 1 tsp black peppercorns

1) Place mushrooms in a bowl and pour in hot water. Place a smaller bowl or plate on top to keep the mushrooms submerged. Soak for 30 to 45 minutes or until completely rehydrated. Reserve the soaking liquid for the marinade. Squeeze mushrooms and slice into quarters. Set aside.

2) Slice each block of tofu into thin slabs then sandwich tofu between several paper towels and press gently to remove excess water.

3) Mix soy sauce, vinegar, half of the garlic, pepper and ¾ cup reserved soaking liquid in a large bowl. Add mushrooms and tofu carefully; press down to keep submerged (make sure tofu doesn’t break). Marinate for at least 1 hour.

4) After 1 hour, carefully remove tofu from marinade and place between paper towels to drain excess liquid. Slice tofu into ½-inch thick rectangular pieces then halve into squares.

5) Heat oil in a nonstick skillet over medium heat. Cook remaining garlic until golden brown. Set aside.

6) On the same pan, fry tofu until dark brown, about 3 to 4 minutes per side. Transfer tofu to a platter. Set aside.

7) Increase heat to high. Add mushrooms, adobo marinade, bay leaves and peppercorns. Cook until simmering. Taste then adjust seasoning. Remove from heat.

8) Pour mushrooms and sauce over fried tofu. Top with fried garlic.






Compiled Recipe – Easy Tofu Sisig

Easy Tofu Sisig

* 2 blocks, around 300 grams each firm tofu or tokwa, rinsed and patted dry
* 2 red onions, diced, divided
* 10 cloves garlic, minced, divided
* 1 siling labuyo, minced
* 1 red bell pepper, seeded and diced
*vegetable oil, as needed
*3 tbsp soy sauce
*1 tbsp ginger, grated or finely minced
* ½ tsp black pepper
*1 tsp coarse salt
*1 tsp black pepper
*3 tbsp cane vinegar
*1 tbsp muscovado sugar
*1 tbsp calamansi juice

1) Slice one 300-gram tofu block into 1/4-inch cubes. Place in a bowl and toss with marinade ingredients. Let sit for at least 10 minutes.

2) Slice the other 300-gram tofu block into ¼-inch thick slabs. Rub both sides with the dry rub ingredients. Warm a thin layer of vegetable oil in a large frying pan over medium-high heat. Fry the dry rubbed tofu slabs until crispy and golden brown on both sides, about 7 minutes. Drain on a paper towel-lined dish ; when cool enough to handle, chop into ¼-inch cubes and set aside.

3) Warm another 1 tablespoon of oil in the same frying pan over medium high heat. Sauté 1 diced onion, 5 minced garlic cloves and the sili labuyo until translucent, about 5 minutes. Add the marinated tofu and bell pepper; stir-fry , mixing occasionally , until the tofu browns and the bell pepper softens, about 7 minutes.

4) Remove from heat and add the remaining 1 onion, 5 garlic cloves, fried tofu and sauced ingredients. Mix well and serve with sliced calamansi and brown rice.

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