My sister’s neighbor recently harvested tons of tomatoes in their backyard. Big, juicy, organic Campari tomatoes. She received two bags and didn’t quite know what to do with them so she gave me the other half. And like a typical Filipino household that has too many tomatoes in the kitchen (yes this happens), there’s only one solution- it’s Sarciado time!
No it’s not a dance, though it does sound like it hehe. Sarciado (pronounced Sar-sha-doh) is a Filipino dish that features one of our main staples: tomatoes.
Most Filipino kitchens are not to be caught without Roma tomatoes because Filipino cooking often requires sauteing or “gisa” (gee-sah) of garlic, onion and tomatoes. But for Sarciado, tomato doesn’t just play a supporting role, it’s the star.
Original recipe also calls for fish but I went for the kinder (still tasty) version, fried tofu. Sarciado is famous for its sweet-salty taste-produced by liberal use of sugar and salt.
1 pack extra firm tofu, quartered (or any shape you want really)
6-8 tbsp Canola oil
1 clove garlic, minced
1/2 onion, chopped
7-8 tomatoes, finely minced (it’s important to keep the cut small. You may also use an electronic chopper to make the process faster and easier).
5-6 tbsp sugar
1/2 tbsp salt
1. In a medium non-stick pan over high heat, fry the tofu until brown and crunchy (Make sure oil is very hot before adding the tofu).
6. Add sugar and salt. Simmer for 3 minutes or until flavors are well mixed. Adjust seasoning to taste.
7. Add the fried tofu, simmer until stew is boiling.
The important part is to make sure the tomatoes are finely minced, and the salt-sugar seasoning is apparent.
Vegan Sarciado is not only easy to make, it’s also easy on the wallet. The ingredients for Sarciado don’t cost a fortune-especially if they’re plucked from a neighbor’s garden