Tokwa't Baka, Beef and Tofu

Tokwa't Baka
Tokwa’t Baka is a popular alternative to tokwa’t baboy for those who are not taking pork. I first had this when I was still working in the Middle East. The original recipe was made up of beef tapa and fried tofu. The beef tapa and fried tokwa with vinegar and soy sauce was just perfect. In fact it was even better than the original tokwa and boiled pork concoction. For my recipe I did not used beef tapa instead I boiled the beef adobo style and deep fried it which result a crispy outer crust and still soft and succulent meat inside. The beef and tofu has to be fried in blocks before cutting into small cubes. It was indeed a far better than the original tokwa’t baboy combination and keep me wandering why it is not as popular. Here is the recipe of my Tokwa’t Baka. Enjoy.

Ingredients:

1/2 kilo beef, cut into 3/4” rectangular blocks
2 big blocks firm tofu, tokwa, cut into 3/4” rectangular blocks
1 medium size onion, chopped
1/2 head garlic, chopped
1/2 head garlic, crushed
1-2 red and green chili, sliced crosswise
3/4 cup vinegar
1 1/2 cup soy sauce
1 tsp. sugar
2-3 pcs.bay leaf
1-2 pcs. star anise
1/2 tsp. peppercorns
cooking oil

Cooking procedure:
Tokwa't Baka - Cooking Procedure

In sauce pan place the beef and add water until covered up to 1” above the meat. Add 1/4 cup vinegar and 1/2 cup soy sauce. Add in the peppercorns, star anise, bay leaf, sugar and crushed garlic. Bring to a boil and simmer for 30 to 45 minutes or until beef are tender and most of the liquid has evaporated. Remove beef from the pan and drain and let cool down, keep aside. In a bowl pour the remaining vinegar and soy sauce, mix in the onion, garlic, and chili, set aside until ready to serve. In a deep frying pan fry tokwa in batches for 2 to 3 minutes each side or until crisp, drain excess oil, keep aside until ready to serve. In same frying pan, add more cooking as necessary, fry beef in batches for 2 to 3 minutes each side or until crisp, drain excess oil, keep aside until ready to serve. To serve chop the fried beef and tokwa into cubes, place in a serving bowl and pour over the vinegar soy sauce.

Other Tofu Recipes; 

Braised Pork and Tofu with Black Fungus 
Vegetarian Menudo, Tofu Menudo 
Pork Chop and Tofu with Mushroom and Oyster Sauce 
Braised Pork Knuckles and Tofu with Black Beans 
Vegetables and Tofu with Black Bean Sauce 
Tokwa't Baboy Adobo with Oyster Sauce 
Spicy Mapo Tofu 
Mapo Tofu 
Tofu with Black Fungus and Bamboo Shoot 

Other Tokwa Recipes; 

Tokwa’t Talong 
Tokwa't Baboy, Pork and Tofu
Tokwa't Isda, Fish and Tofu
Tokwa’t Manok
Tokwa’t Pinakurat 
Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu 

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Turbo Crispy Pata

Image
Turbo Crispy Pata . “Turbo” in Pinoy cooking refers to a dish cooked in turbo broiler , the most common is turbo chicken . On this post I want to share how to turbo cook crispy pata . This post is actually overdue, several readers have been asking if I had tried to cook crispy pata using the turbo broiler on my first crispy pata recipe a few years back. Click this link Crispy Pata , to see that post. If you are interested there is also a bonelsee version in the archives, click the link Boneless Crispy Pata to see that post. Ok back to my Turbo Crispy Pata , the idea of cooking crispy pata using the turbo broiler is to drain out or at least reduce the fats. With turbo crispy pata we have a healthier version . However the turbo crispy pata would not have the usual crisp skin with moist and succulent meat of a traditionally deep fried crispy pata . At least it is easier to cook, you won’t be dealing with splashes of hot oil. Remember this was my first attempt, th...
Read more