Tofu Kelaguan

15 min
  • 1 extra firm tofu (well drained)
  • Juice of one lemon or ¼ cup calamansi
  • ½ cup red onions
  • 2 tsp salt
  • 1 cup or half of a young, grated coconut
  • 6 stalks of green onions
  • 4-6 finely chopped young calamansi leaf (should be light green in color)
  • 2 medium size Vietnamese pepper
  1. Drain the tofu overnight in a colander.  Also place a heavy item (cutting board, jar, or bowl) on top of the tofu to extract all the juices.
  2. Crumble the tofu in a bowl using your hands or a fork.  Add the ingredients and toss.
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