23 Feb2006

Leeks with Tofu

by Marketman


I needed something relatively healthy to eat. My body was screaming “save me, save me” from all the post holiday fat and calories so I thought to have some sautéed leeks and celery with tokwa (tofu) for dinner last night. It is really easy to do. Here is the how to: slice up some nice leeks (include dark green leaves if you want but the cook didn’t slice them up for this particular dish), some nice celery, and cube some soft tofu. Saute some chopped onion and garlic in vegetable oil, add some sliced pork, add some peeled shrimps if you have it (I didn’t), a little patis (fish sauce) and ground pepper and add the celery, leeks and lastly the tofu. Cook until leeks are just wilted and serve hot.

This goes well with a bowl of white or brown rice. You could also have some grilled or fried fish to go with it. I am not sure where the original recipe came from but we have been eating something similar to this for decades. Be careful to cook this dish quickly and not let it get too soupy. I like to use the soft tokwa but the firm one works just as well.



  1. frayed says:

    Would it be tasteless if you leave the pork out? Shrimp and garlic don’t sound too bad.

    Feb 23, 2006 | 6:35 am


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  3. Ana says:

    Galing! After chicharon is tofu: a balance in life. hehe!

    Feb 23, 2006 | 10:25 am

  4. acidboy says:

    may i suggest for simple sautes you use peanut oil… you can find them in chinese groceries, and in the bigger supermarket chains.

    Feb 23, 2006 | 10:46 am

  5. Marketman says:

    frayed this recipe works with just shrimp and no pork…much healthier as well I would imagine… Ana, how about tofu with chicharon?! acidboy, I do stock peanut oil and love the flavor…I should try it with this dish the next time!

    Feb 23, 2006 | 1:04 pm

  6. schatz says:

    MM after the holiday indulgence and all my experimentations
    i gained weight bad eh but my belly been so delighted

    worst I started yoga again and the instructor who has not seen me for a while actually freaked out with my lovely legs and tummy…

    so eat healthy hmmm and I / we are still waiting for your ensaimada. Of course I will try your recipe.

    I bought lots of leeks yesterday.. i made mash with leeks and I still have leftover, stirfry ala market man is a good answer!

    Feb 23, 2006 | 7:21 pm

  7. Wilson Cariaga says:

    yummy and even better if you scent it with sesame oil. . .

    Feb 24, 2006 | 10:24 am

  8. marga says:

    Hi MM! You have to distinguish between Tofu and Tokwa. Tofu comes in the soft kind and firm kind but Tokwa is bean curd “cake”. That means it is always firm. This is the one they use in Chinese Fresh Lumpia. I think what you used is the Tofu and NOT Tokwa. That’s just FYI.
    As for adding more flavor to tasteless Tofu try adding oyster sauce for taste and color.

    Feb 25, 2006 | 7:15 pm

  9. Marketman says:

    marga, thanks for that, didn’t realize they were two different things. I always assumed tokwa was the filipinized chinese name for soy bean curd and that among curds, they came in the soft and firm variety. For example, when you buy tokwa it is a choice between one brand or another. Tofu is the more western name for soy bean curd…at any rate, I used the soft version in the dish above…

    Feb 25, 2006 | 10:45 pm

  10. Marketman says:

    Marga, Check out http://www.answers.com/topic/tofu for a clearer explanation of what tofu is… not sure there is a distinction between tokwa and tofu or doufu…

    Feb 25, 2006 | 10:52 pm

  11. marga says:

    Thanks MM. I took your advice and visited the site. Still it is not too clear in its distinction. I suggest you go to a Chinese grocery and see for yourself the difference between Tofu and Tokwa.

    Feb 27, 2006 | 12:53 pm


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