Thursday, 22 May 2014

Tofu with Coriander

Tofu Coriander

This is an old recipe of my husband's family. They love tofu (tokwa) very much and he loves fresh coriander in dishes. So it was inevitable that they are combined for this tasty serving. Freshly boiled rice is great with this family-style Filipino dish. I bet it's my late mother-in-law who came up with the idea. She was quite inventive in cooking for family.

It is important to stir the dish very gently once the tofu is added. Mashed up tofu will not make this dish visually appealing.

Tofu with Coriander

125 g  belly pork - sliced thin*
2 tsp cooking oil
350 g  firm tofu (about 2 squares) - cubed
1 tsp minced garlic
1 medium onion - sliced
1 medium tomato - sliced
1 tsp sea salt or 2 tsp patis (fish sauce)
freshly ground black pepper
2/3 cup water or chicken stock
1 cup chopped fresh coriander - reserve about 1-2 Tbsp for garnish
  1. In a wok or pot, cook the pork with about 1/3 cup of water. Simmer until the water has evaporated and pork is rendering fat. Add the oil and fry the pork in low-medium heat until golden brown.
  2. Push the fried pork to one side. Saute the garlic and onion until onion is soft.
  3. Add the tomato. Stir and cook until tomato is soft.
  4. Stir back in the pork to the middle. Add the salt or patis and black pepper, then stir to combine all.
  5. Add the tofu and carefully stir to mix it in. Cook in low-medium heat for about 2 minutes.
  6. Pour in the chicken stock or water, bring to boil then lower heat to simmer for about 5-7 minutes.
  7. Add the coriander and carefully stir to combine everything.
  8. Cook for another 2 minutes.
  9. Dish up and sprinkle with the rest of the fresh coriander.
*Note: You may also use raw prawns or shrimps instead of pork.