Let’s talk about tokwa
Most people have the idea that “tokwa” is the Tagalog for tofu, but the difference lies in its processing. Soft tofu, such a taho, or tofu used in Japanese agedashi tofu contains more water. Firm tofu, or tokwa, is made by pressing out more water and allowing a skin to form. The less water, the firmer the tofu.
Tokwa is a great high-protein plant-based ingredient that is versatile and can be used in diverse ways, as it holds a lot of flavor and doesn’t break apart when you cook it, unlike soft tofu.
This Asian flavored salad is filling and full of flavor. You can add ingredients such as purple cabbage for more texture, mushrooms, and even corn. After baking or grilling, store the tokwa in an airtight container, making it a ready snack, or ingredient to add more protein to your meals.
Grilled Tokwa Salad
Ingredients
1 block tokwa
2 heads romaine lettuce
1 red bell pepper
Optional
1/2 head purple cabbage
1 cup corn
For dressing
1 tablespoon sesame oil
1 juice lemon
1 tablespoon soy sauce
Directions
1. Cut the tokwa lengthwise, then into triangles and lay on a baking sheet or plate (if you will grill it)
2. Baste the tokwa with sesame oil and soy sauce.
3. Bake for 20 minutes, or grill until charred.
4. In a bowl, combine the chopped lettuce, bell pepper, and other optional vegetables.
5. Season with the leftover sesame oil, soy sauce, and lemon juice.
