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lugaw in a bowl with sizzling tofu on the side
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Lugaw at Tokwa

Warm-up your tummy with a comforting bowl of lugaw at tokwa! This Filipino-style rice congee with crisp tofu and vinaigrette dressing is delicious and filling as a breakfast or midday snack. It's easy to make and budget-friendly, too.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 35 minutes
Course: Breakfast, Snack
Cuisine: Asian, Filipino
Servings: 8 servings
Calories: 249kcal
Author: Lalaine Manalo

Ingredients

  • 1 cup glutinous rice
  • 8 cups water
  • 2 thumb-size ginger, pounded
  • 2 teaspoons salt
  • 2 packages (19 ounces each) firm tofu
  • 1 cup canola oil
  • ½ cup vinegar
  • ¼ cup soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon sugar
  • 2 shallots, peeled and chopped
  • 2 Thai chili pepper, minced
US Customary - Metric

Instructions

  • Rinse rice with cold water two or three times.
  • In a pot over medium heat, combine rice and 8 cups of water. Bring to a boil, stirring occasionally.
  • Add ginger and salt.
  • Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst, with congee thickened as desired.
  • Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to rid of excess moisture. Cut into 1-inch cubes.
  • In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Do not overcrowd the pan and cook tofu in batches as needed.
  • With a slotted spoon, remove tofu from the skillet and drain on paper towels.
  • In a pan over medium heat, combine vinegar, soy sauce, sugar, salt, and pepper. Bring to a boil, stirring occasionally, until sugar and salt are dissolved.
  • Add shallots and chili peppers and cook for about 30 to 40 seconds.
  • Add tofu cubes. Cook, tossing gently to combine, for about 30 seconds or just until heated through and coated with sauce. Remove from heat.
  • Ladle congee into serving bowls and garnish with green onions and fried garlic bits. Serve with a side of tofu.

Notes

You can add a pinch of kasubha or dried safflower to the lugaw to give it a more vibrant color.

Nutrition

Calories: 249kcal | Carbohydrates: 25g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1152mg | Potassium: 65mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg