Time for another easy and healthy Filipino dish—kinamatisang tofu! It's made of pan-fried tofu slices cooked with a fresh tomato and garlic sauce. It’s a naturally vegan, slightly sweet and savory dish that makes a comforting, quick meal.
Are you a fan of tofu recipes? You'll love my tofu sisig recipe and pinoy fried tofu recipes, too!
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Why You’ll Love This Recipe
This Filipino kinamatisang tofu recipe is easy to make, affordable, and only needs simple pantry ingredients, making it perfect for beginners and home cooks. It has tofu, which is a great source of plant-based protein, and tomatoes that add healthy vitamin C and antioxidants.
It is one of the simple, healthy, and delicious Filipino dishes you can try. Serve it with steamed rice to enjoy a comforting and filling quick meal!
The Story Behind Kinamatisang Tofu
It's a beloved Filipino home-cooked dish. Families usually have it with steamed rice. It makes a simple, everyday meal more comforting.
Where Kinamatisang Tofu Comes From
Kinamatisang tofu is a Filipino dish created with local ingredients. Home cooks combined tomatoes and tofu to make this flavorful meal.
When is this Dish Typically Enjoyed?
This dish can be enjoyed any time of the year. People have it for lunch or dinner. It's a comfort meal, after all.
Ingredients
Listed below are all the ingredients you will need:
- cooking oil
- firm tokwa
- garlic
- white onion
- red tomatoes
- water
- tomato paste
- salt
- sugar
- ground black pepper
- green onions or leeks
See the recipe card for quantities.
Instructions
Prepare Ingredients
1. Cut tokwa into cubes and pat dry.
2. Chop tomatoes and onion. Mince garlic.
Fry the Tofu
3. Heat oil in a pan over medium heat.
4. Fry tofu until golden brown on all sides. Remove and drain on paper towels.
Make the Tomato Sauce
5. Leave 1 tablespoon oil in the pan. Sauté garlic until fragrant.
6. Add onion and cook until soft.
7. Stir in tomatoes and lightly mash. Add water and simmer.
8. Mix in tomato paste and cook 3–5 minutes until sauce thickens.
Season and Combine
9. Add salt, sugar, and black pepper. Cover and simmer 2 minutes.
10. Return tofu to the pan and gently coat with sauce. Simmer 2–3 more minutes.
Serve
11. Transfer to a serving dish. Garnish with green onions or leeks. Serve hot with steamed rice.
Substitutions & Variations
- Ingredient Swap
You can use cherry tomatoes instead of just regular tomatoes. - Variation
For added spice, toss in chopped chili when sautéing the garlic.
Add a splash of soy sauce to the tomato base for a richer taste. - Mistake to Avoid
Do not overcrowd the pan when frying tofu so it will crisp properly.
Storage Tip
Tofu and tomato sauce can be stored separately in the fridge for 2-3 days. Avoid freezing, as the texture of fried tofu and fresh tomatoes may change.
FAQs
BEST Kinamatisang Tofu
Ingredients
- 2 tablespoons cooking oil
- 1 block firm tokwa cut into 1-inch cubes
- 4 cloves garlic minced
- 1 large white onion chopped
- 3–4 medium red tomatoes chopped
- ½ cup water
- 1 tablespoon tomato paste
- 1 teaspoon salt to taste
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
- minced green onions or leeks to garnish (optional)
Instructions
Prepare Ingredients
- Cut tokwa into 1-inch cubes and pat dry with a paper towel.
- Chop tomatoes and onion. Mince garlic.
Fry the Tofu
- Heat oil in a pan over medium heat.
- Fry tofu until golden brown on all sides. Remove and drain on paper towels.
Make the Tomato Sauce
- Leave 1 tablespoon of oil in the same pan. Sauté garlic until fragrant.
- Add onion and cook until soft.
- Stir in tomatoes and lightly mash. Add water and simmer.
- Mix in tomato paste and cook 3–5 minutes until sauce thickens.
Season and Combine
- Add salt, sugar, and black pepper. Cover and simmer 2 minutes.
- Return tofu to the pan and gently coat with sauce. Simmer 2–3 more minutes.
Serve
- Transfer to a serving dish. Garnish with green onions or leeks.
- Serve hot with steamed rice.
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Recipes for Every Moment
Craving a bit of quick comfort? Make yourself a bowl of kinamatisang tofu. This plant-based meal is full of flavor, healthy, and ready in just 30 minutes!
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