Tokwa’t Baboy without the Baboy

Recipe created By Chef Michael Jasper Far

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

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INGREDIENTS
 
Sweet Soy
½ cup Silver Swan Soy Sauce
½ cup Sugar
Sesame oil
Fried Tofu
300g Firm/Hard Tofu
1 cup Cornstarch
1 tsp Salt
Pinch of Black Pepper
Enough Vegetable Oil for Frying
 
Buttered Mushrooms
50 g Shitake Mushroom (Rehydrated)
100 g Button Mushrooms
100 g King Brown Mushrooms
2 Tbsp Vegetable Oil
½ pc of brown onion, Brunoise
2 Tbsp Butter
1 tsp Garlic-Chili Condiment – recipe found here
Salt
Black Pepper
 
Garnishes
Roasted Peanuts Ground
Alfalfa
Green Shallots
Fresh Lime Juice
Pickled Red Onions – recipe found here

METHOD:


1.      Combine Soy and sugar and heat it in a pot. Let it simmer for 5 minutes. Finish with Sesame oil Set aside.
2.      Heat the oil for deep frying. Mix cornstarch, salt and pepper in a bowl. Dice tofu into ½ inch cubes and dredge tofu with the cornstarch mix. Fry the tofu.
3.      Brunoise the Onions, Cut all mushrooms like the tofu. Heat oil in a pan and saute the mushrooms till golden. Add the Chili condiment and butter. Set aside.
4.      Lightly toss fried tofu with the sweet sauce previously made and lay it on the plate.
5.      Plate the mushrooms next
6.      Garnish. Finish with a touch of lime juice

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