Comments on: Leeks with Tofu https://www.marketmanila.com/archives/leeks-with-tofu A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Mon, 27 Feb 2006 04:53:15 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: marga https://www.marketmanila.com/archives/leeks-with-tofu#comment-5005 Mon, 27 Feb 2006 04:53:15 +0000 http://www.marketmanila.com/?p=447#comment-5005 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.

]]> By: Marketman https://www.marketmanila.com/archives/leeks-with-tofu#comment-4968 Sat, 25 Feb 2006 14:52:28 +0000 http://www.marketmanila.com/?p=447#comment-4968 Marga, Check out https://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…

]]> By: Marketman https://www.marketmanila.com/archives/leeks-with-tofu#comment-4967 Sat, 25 Feb 2006 14:45:41 +0000 http://www.marketmanila.com/?p=447#comment-4967 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…

]]> By: marga https://www.marketmanila.com/archives/leeks-with-tofu#comment-4966 Sat, 25 Feb 2006 11:15:59 +0000 http://www.marketmanila.com/?p=447#comment-4966 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.

]]> By: Wilson Cariaga https://www.marketmanila.com/archives/leeks-with-tofu#comment-4955 Fri, 24 Feb 2006 02:24:00 +0000 http://www.marketmanila.com/?p=447#comment-4955 yummy and even better if you scent it with sesame oil. . .

]]> By: schatz https://www.marketmanila.com/archives/leeks-with-tofu#comment-4949 Thu, 23 Feb 2006 11:21:51 +0000 http://www.marketmanila.com/?p=447#comment-4949 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!

]]> By: Marketman https://www.marketmanila.com/archives/leeks-with-tofu#comment-4947 Thu, 23 Feb 2006 05:04:51 +0000 http://www.marketmanila.com/?p=447#comment-4947 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!

]]> By: acidboy https://www.marketmanila.com/archives/leeks-with-tofu#comment-4945 Thu, 23 Feb 2006 02:46:45 +0000 http://www.marketmanila.com/?p=447#comment-4945 mm,
may i suggest for simple sautes you use peanut oil… you can find them in chinese groceries, and in the bigger supermarket chains.

]]> By: Ana https://www.marketmanila.com/archives/leeks-with-tofu#comment-4943 Thu, 23 Feb 2006 02:25:45 +0000 http://www.marketmanila.com/?p=447#comment-4943 Galing! After chicharon is tofu: a balance in life. hehe!

]]> By: frayed https://www.marketmanila.com/archives/leeks-with-tofu#comment-4940 Wed, 22 Feb 2006 22:35:40 +0000 http://www.marketmanila.com/?p=447#comment-4940 Would it be tasteless if you leave the pork out? Shrimp and garlic don’t sound too bad.

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