Tokwa at Sisig
Share on Facebook Print Recipe
Who doesn?t like sisig, right? Imagine sizzling bits of pork head and liver mixed with crunchy-outside-and-soft-on-the-inside goodness of tofu.
- 1 pack Monterey Sisig
- 4 pcs tofu
- 1/3 cup cooking oil
- 1/3 cup white onion, sliced
- 1/4 cup Purefoods Supremo Vinegar
- 1/4 cup water
- 2 tbsp soy sauce
- 1 tbsp sugar
Sauté chopped onions into a pan of oil.
Add a pack of Monterey Sisig. Keep sautéing until the mixture is dry. 3. While cooking the sisig, fry the tofu (commonly known as tokwa) in another pan. Don’t forget to pat it dry before placing it on the pan. Cook until golden brown.
For the dressing: Mix sugar, soy sauce, vinegar, and a little bit of water.
When the sisig is well cooked, place it on a sizzling plate and top it with sliced cubes of tofu. Drizzle it with your dressing.
- Good for four to six persons.
Other recipes you might like!
Pata Tim is a favorite Chinese dish influenced by Filipino spices. Let the whole family indulge in that tender slow-cooked pork with rich, savory…
One whole glorious chicken stuffed with heavenly bacon and healthy bits of mushroom? One full serving here, please!
Here’s another way to spruce up your chicken game. Cook up a zesty dish with the help of chicken, lemon and rosemary oil. Follow the instructions b…
A foodie's golden rule? Thou shall not waste any kind of food... especially if it's lechon! Savor every bit of this all-time favorite always, in all…
Kenchi is another term for boneless shin, a commonly used beef cut by Filipinos, Indonesians, and Chinese.