1) Divide tofu. The size should be smaller than regular chicken nuggets. The breading will make its size bigger. Set aside.
2) Get three saucers. Place all-purpose flour on the first. A gently beaten egg on the second. Bread crumbs on the third. Bread crumbs could be a plain bread crumbs from bakery, a package bread crumbs on grocery shelves, a delicious potato chips or any cracker of choice. Potato chip is expected to give a more delectable taste.
3) Roll a piece of tofu on flour. Dip it in beaten egg and roll it well on bread crumbs. Do the same for the remaining tokwa slices. All sides must be well coated with flour, egg and crumbs. Tokwa is fragile – handle it with care.
4) Set the stove flame to low. Place a pan with enough cooking oil. Fry the nuggets until golden brown. Remove from heat and place in a strainer or on a clean towel to remove excess oil.
For me, a plain fried tokwa is nothing without fried pork and good sauce. However, this one is different. A crunchy coating and a soft filling. It taste delectable even without a sauce.
This one is a good alternative for meat haters.
The same breading technique is applicable to chicken, pork, beef, fish and shrimp.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.