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.