Tokwa (Soybean Curd)

Tokwa, or soybean curd, is the Filipino equivalent of Japan’s soybean curd called Tofu. Tokwa is often denser, so you can stir fry without the risk of it falling apart. Because it doesn’t have a lot of water content, it cooks faster.

Ingredients:

3 cups soybean
6 cups water for grinding
7 to 8 cups water for boiling grounded soybean
1/3 cup vinegar

Procedure:

1. Soak soybean overnight.

2. Wash the bean and remove the bean coat.

3. Grind soybean using corn mill grinder or blender.

4. Add 6 cups of water little by little while grinding or blending.

5. In a separate casserole, boil 7 cups of water add the grounded soybean, and boil for 10 minutes with low flame and stir constantly to prevent scorching.

6. Strain through a cheesecloth bag to get the soymilk from the residue.

7. Set aside the milk until it is lukewarm (700C).

8. Add vinegar and mix thoroughly. Let it stand for a few minutes while the curd forms. Filter the curd through cheesecloth.

9. Press the curd in the cloth using a wooden frame with holes in the bottom to allow excess whey/water to drain. Six cups of soybean milk will yield about 600 grams of tokwa.

10. Soak and wash the soybean curd in cold water several times to remove the excess acid.

11. Drain for about an hour and press out the remaining liquid.

12. Season with salt and pack tightly in a moistened mold.

13. Cover and store in a cool place until firm enough to cut. Use tokwa as you would in cooking. 

SOURCE
Bureau of Plant Industry, Soybean Production Guide
https://library.buplant.da.gov.ph/images/1641946349SOYBEAN.pdf