May 26, 2011

Crunch, crunch

Tokwa is what we call firm tofu, and when I was a child, it was the only kind of tofu that I knew. Because of its firmness, it can be fried without it crumbling. Pino Resto Bar's vegetarian Tokwa't Tokwa (Tokwa't Baboy is tokwa and pork, which is popular as bar chow in Manila) is exceptionally crunchy and served with fried rice, a leaf of pechay, chili mayo, and a dipping sauce made of soy sauce and vinegar into which you can squeeze the calamansi and add the onion bits.

Pino Resto Bar's Tokwa't Tokwa

7 comments:

Dina said...

Wow, look at those shapes! Even though parents teach "Don't play with your food," we could have fun on this plate.

brattcat said...

That looks and sounds delicious!

Kalyan said...

That looks lip-smackingly good...Tofu is one my favourites and we mix and match with different kinds of vegetables while cooking. I'm already feeling hungry now:)


http://calcuttanow.blogspot.com/

Leif Hagen said...

It's always fun to see what is on your plate!
Bon appetit, HIlda!
Bon weekend, mon amie!

Cezar and Léia said...

Hmmm looks delicious and it's also a beautiful composition with food!
:)
Léia

Misalyn said...

Yummy!nangasim ako ng makita ko ang kalamansi.

JM said...

What a lovely display!