1 bunch pako, blanched or lightly steamed
2 Tbsp coconut oil
2 blocks tokwa, cubed
1 stalk onion leeks, chopped
1 Tbsp black bean sauce
2-inch knob ginger, grated
juice of 1 lemon
2 pcs tomato, cubed or hand-crushed (better!)
black pepper to taste
- Heat oil in a pan and fry tokwa cubes on both sides.
- Add leeks, black bean sauce and half of the grated ginger. Stir on high heat. Add 1-2 Tbsp water to loosen the sauce. Remove from heat and set aside.
- In a medium bowl (or your serving bowl), add remaining grated ginger, lemon juice, and black pepper. Add the pako. I like using scissors to trim pako directly to the bowl. Discard the tough parts of the stem. Add tomatoes and toss everything together. Top with tofu mixture. Enjoy!