Ensaladang Pako at Tokwa


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


  1. Heat oil in a pan and fry tokwa cubes on both sides.
  2. 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.
  3. 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!
You can also toss everything in the same pan if don’t want to wash more dishes 😉 Just make sure to toss the pako off the heat.

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