Dinakdakang Tokwa

Crisp pan-fried tofu is tossed with calamansi, onion, and chili for a meatless take on a Northern-style pulutan ulam. It is tangy, savory, and low in carbs.

Estimated cost: ₱61–₱70

Prep 8 min · Total 18 min · Serves 1

Nutrition per serving: 244 kcal · 16.3 g protein · 6.6 g carbs · 18 g fat

Ingredients

• 200g, drained firm tofu
• 2 tsp absorbed cooking oil
• 30g, thinly sliced red onion
• 1 tbsp calamansi juice
• 1 small, sliced chili
• to taste salt
• to taste black pepper

Steps

1. Press tofu between towels for 5 minutes to remove excess moisture, then cut into bite-size cubes.
2. Heat oil in a nonstick skillet over medium-high heat until shimmering.
3. Pan-fry tofu for 6–8 minutes, turning every 1–2 minutes, until most sides are golden and lightly crisp.
4. Transfer tofu to a bowl and let it cool for 2 minutes so it stays crisp but does not wilt the onions too much.
5. Add red onion, calamansi juice, chili, salt, and pepper. Toss gently until evenly coated.
6. Taste and adjust calamansi or salt. Serve immediately while the tofu edges are still crisp.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).