Lugaw at Tokwa is the perfect rainy day meal! Not only is it filling and tasty, but it is also easy to prepare and affordable too. This combination of rice congee and crispy tofu is sure to hit the spot!
Lugaw with tokwa’t baboy is a popular food pairing in the Philippines and is commonly served as a hearty breakfast or midday snack. However, in this version of lugaw at tokwa, for quick gratification, I ditched the usual pork and used only firm tofu, which I fried until nicely crispy.
Since I find the crispy tokwa and its soy vinegar dressing tasty enough, I like to cook the congee in plain water with a basic seasoning of ginger and salt. These two simple elements piled up in a bowl make for a satisfying vegetarian treat.
- Soak glutinous rice in water for an hour to cook quickly and evenly.
- Newly harvested rice contains more moisture, while older rice will require more liquid to make it soft and mushy. You may need to adjust the water depending on the rice used.
- You can add a pinch of kasubha or dried safflower to the lugaw for a more vibrant color.
Production of tokwa
- For best results, drain the tofu well from the package. Wrap the block of tofu in a thick layer of paper towels, place on a wire rack and press down with a plate or plate for about 15 to 20 minutes to get rid of excess moisture.
- Cut the block of tofu into uniform size to ensure even cooking.
- Heat the oil to an optimal temperature of 350 F so that the tofu does not stick and absorb too much fat.
- Use enough oil and don’t overcrowd the pan to allow enough space for the tofu to brown evenly. Read more of my tips on how to fry tofu in this easy tutorial.
Place the lugaw in individual bowls and garnish with chopped green onions and fried pieces of garlic. If you want, you can also add a halved hard-boiled egg. Serve the congee with tokwa on the side.
How to store
- Store congee and tofu in separate containers. Store in the refrigerator for up to 3 days.
- Heat the congee in a saucepan over medium heat to an internal temperature of 165 F, adding additional water as needed to loosen the consistency. Or heat in the microwave until fully heated, stirring well to distribute the heat.
- Leftover tofu can be eaten cold or at room temperature.
More soup recipes
Nothing beats a comforting bowl of hot La Paz Batchoy, especially on a cold rainy day. It’s filled with fresh egg noodles, flavorful broth, pork, chicharon, and raw eggs for a hearty, flavorful soup that will warm you up!
Lugaw in Tokwa
Warm your tummy with a comforting bowl of lugaw at tokwa! This Filipino-style rice congee with crispy tofu and vinaigrette dressing is delicious and filling as a breakfast or midday snack. Its production is easy and affordable.
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 35 minutes
- 1 cup of glutinous rice
- 8 cups of water
- 2 inch size ginger, crushed
- 2 teaspoons of salt
- 2 packages (19 ounces each) firm tofu
- 1 cup canola oil
- 1/2 cup vinegar
- ¼ cup soy sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 tablespoon of sugar
- 2 shallots, peeled and chopped
- 2 Thai chili peppers, ground
1. Wash the rice two or three times with cold water.
2. In a saucepan over medium heat, combine the rice and 8 cups of water. Bring to a boil, stirring occasionally.
3. Add ginger and salt. Reduce the heat, cover, and simmer for about 25 to 30 minutes, or until the rice grains are tender and bursting, thickening the congee as needed.
4. Drain the tofu from the packaging liquid. Wrap the tofu block in paper towels and press down with a small plate or cup for about 15 to 20 minutes to get rid of excess moisture. Cut into 1-inch cubes.
5. Heat the oil in a cast iron skillet over high heat until very hot but not smoking. Add the tofu and fry, turning as needed, until golden and crispy. Do not overcrowd the pan and cook the tofu in batches as needed.
6. Using a slotted spoon, remove the tofu from the pan and drain on paper towels.
7. Mix vinegar, soy sauce, sugar, salt and pepper in a pan over medium heat. Bring to a boil, stirring occasionally, until the sugar and salt dissolve.
8. Add the shallots and chillies and cook for about 30 to 40 seconds.
9. Add the tofu cubes. Cook, stirring gently, for about 30 seconds or just until heated through and coated with sauce. Remove from heat.
10. Pour the congee into serving bowls and garnish with green onions and pieces of fried garlic. Serve with a side of tofu.
Calories: 249 kcal, Carbohydrates: 25 g, Protein: 15 g, Fat: 10 g, Saturated fatty acids: 1 g, Polyunsaturated fatty acids: 5 g, Monounsaturated fatty acids: 4 g, Trans fatty acids: 1 g, Sodium: 1152 mg, Sugar: Potassium, Fiber: 6 3 g, Vitamin A: 9 IU, Vitamin C: 2 mg, Calcium: 184 mg, Iron: 2 mg