Tofu with Baby Potato in Soy Sauce

Tofu or locally known in the Philippines as “Tokwa” is a soybean curd rich in protein and calcium. A tofu doesn’t stay fresh for a long time so be sure to keep it in a refrigerator with fresh water. A fresh tofu is white in color and smells good. When buying a tofu in the supermarket or in a wet market, see to it that it doesn’t smell awful and the texture is not slimy and yellowish. Be sure to consume your tofu for not more than 3 days and always replace the water every time. Tofu is popular in Asian cuisines and is now becoming a favorite also of vegetarians in Western countries. Tofu can be cooked in many different ways. Today I will tell you about my own recipe called Tofu with Baby Potato in Soy Sauce. This recipe is dedicated to my friend Mau Coo.

The ingredients are:

250 gm tofu cut into cubes

10 pcs baby potatoes cut into halves

garlic, chopped

onion, sliced

cayenne pepper, sliced diagonally

parsely, chopped

1 tbsp soysauce

1 tsp brown sugar

1 tbsp cooking oil

pinch of black pepper

Procedure:

Boil the baby potatoes in a pan until nearly done. Drain water and set aside.

In a separate frying pan, heat the cooking oil and put the cooked baby potatoes. Add the garlic and onion when the baby potatoes are already brown. Then put the tofu and let it fry for a minute. Then add the soy sauce and sugar and stir. Add the sliced cayenne pepper and chopped parsely and cook for another minute and sprinkle a pinch of pepper before turning the heat off. Serve with rice. This recipe is good for vegetarians.