The sad part about following a strict diet not just because you set a goal weight and figure but also when your body begins to tell you it can’t handle the food anymore is that certain types of food that you crave are off limits no matter what. Tokwa (Tofu) is a good source of protein and has a low calorie count making it a diet-friendly dish. Back in the Philippines, my grandmother would make Tokwa’t Baboy which is tofu and pork but I opted for the veggies instead to really make this dish as healthy as possible. This recipe is very simple and easy to make which makes it manageable and quick to cook together.
What’s in it:
- Tofu (firm/extra firm), cubed
- Mixed frozen veggies
- Tamari soy sauce, 2Tbsp
- Lemon juice, 1Tbsp
- Ground dried chili pepper, 2-3tsp
- Sugar, 2-3tsp
- Garlic powder, 2tsp
- Himalayan salt
- Coconut oil (use olive oil as a substitute)
- Potato starch (use cornstarch as a substitute)
Preheat the oven to 200C with fan and line the baking sheet with parchment paper. Leave a tea towel or paper towels underneath the tofu and on top to dehydrate them for 10 minutes. In a mixing bowl, evenly coat the cubes with potato starch. Baste the parchment paper with coconut oil, arrange the tofu on the sheet and avoid overcrowding. Use a brush to add coconut oil to the rest of the outer surfaces of the cubes. Leave in the oven to cook for 25 minutes. Transfer the tofu on a cooling rack to keep its crisp form.
In a pan, warm up some coconut oil and toss the mixed vegetables until cooked. Season with salt and pepper. Avoid over cooking the veggies that they lose their form and color.
In a small bowl mix soy sauce, garlic powder, dried chili pepper, lemon juice, sugar and mix well. You can adjust each ingredient according to your taste but I like the brightness of the lemon juice and the balancing effect of sugar and chili as I equally add more of each to not only increase the heat but to make it more manageable. Use it as a dip or mixed with the tofu in a bowl or better yet, do both.
Plate and serve. Enjoy!