Lugaw at Tokwa
Warm-up your tummy with a comforting bowl of lugaw at tokwa! This Filipino-style rice congee with crisp tofu and vinaigrette dressing is delicious and filling as a breakfast or midday snack. It's easy to make and budget-friendly, too.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 cup glutinous rice
- 8 cup water
- 2 thumb-size ginger, pounded
- 2 tsp salt
- 2 packages (19 ounces each) firm tofu
- 1 cup canola oil
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp sugar
- 2 shallots, peeled and chopped
- 2 Thai chili pepper, minced
Instructions
- 1
Rinse rice with cold water two or three times.
- 2
In a pot over medium heat, combine rice and 8 cups of water. Bring to a boil, stirring occasionally.
- 3
Add ginger and salt.
- 4
Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst, with congee thickened as desired.
- 5
Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to rid of excess moisture. Cut into 1-inch cubes.
- 6
In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Do not overcrowd the pan and cook tofu in batches as needed.
- 7
With a slotted spoon, remove tofu from the skillet and drain on paper towels.
- 8
In a pan over medium heat, combine vinegar, soy sauce, sugar, salt, and pepper. Bring to a boil, stirring occasionally, until sugar and salt are dissolved.
- 9
Add shallots and chili peppers and cook for about 30 to 40 seconds.
- 10
Add tofu cubes. Cook, tossing gently to combine, for about 30 seconds or just until heated through and coated with sauce. Remove from heat.
- 11
Ladle congee into serving bowls and garnish with green onions and fried garlic bits. Serve with a side of tofu.