Tocho with Pechay and Seaweed

Known for its miso-like flavors (savory with a bit of tang), Tocho is a Filipino dish that usually comes in either a black beans sauce base or a fermented bean curd base or both.

Fermented bean curd in the Philippines is called “Tahure” (tah-hoor-reh). It has a distinct salty taste and should be used sparingly. However, when incorporated into a dish, Tahure gives a wonderfully complex flavor that elevates any boring dish to whole new level. Feel free to get out of your comfort zone and give Tahure a try.

Tocho uses fish but can be easily veganized with seaweed nori. For crunch and texture, I used Pechay Baguio or Wombok. Other greens may also be used like Chinese broccoli, bok choy, or spinach.

Although it may sound difficult to make because of its complex flavors, the recipe is surprisingly simple.  Just saute all the ingredients in a pan and you’re done.

 

Makes 4-6 servings

 

INGREDIENTS:

• 2 tablespoon tofu brine (brine from the fermented bean curd)
• 6-8 pieces fermented bean curd cubes (available at most Asian stores)
• 4-6 tablespoons soy sauce (for marinade)
• 3 tablespoons cooking oil
• 4-6 cloves of garlic, crushed
• 1/2 onion, chopped
• 2 roma tomatoes, chopped
• 2 sheets of toasted seaweed nori, torn to pieces
• 1 bunch of Wombok aka Pechay Baguio (found at Asian grocery stores) or any Asian greens
• side of lemon (optional)

DIRECTIONS:

1. Add the soy sauce to the tofu brine. Marinate for at least an hour.
2. In a pan or wok over medium heat, saute the garlic with oil until it’s light brown.
3. Add the tomatoes and onions. Saute for another 3-5 minutes.
4. Add the greens.
5. Add the fermented tofu. Adjust to taste. Add more fermented tofu for more flavor. To reduce the flavor, add more greens.
6. Add the seaweed nori.
7. Saute all the ingredients until tender. It’s okay if the tofu gets mashed in pieces. Mine got completely mashed into the sauce.
8. Turn off the heat. Serve with steamed rice on the side.

 

*Feel free to squeeze a little lemon juice to the ingredients to balance the savory taste.  Also, I didn’t put too much sauce on my serving plate but feel free to add more if you want.