Tokwa, a firm curd made of soybean milk, is one of the world’s most popular sources of low-cost protein. It is used in many of the favorite Oriental and western delicacies including vegetable and noodle preparations, sauteed dishes, barbecue and deep-fried specialties. It is golden-yellow in color with 58-60 percent protein and 5 percent moisture.

dry tokwa

Instant Tokwa

1. Soak the soybeans overnight, wash and clean. Grind the beans with a grinder or a blender.
2. Add 7 liters of water for every 3 cups of fresh beans used. Mix well.
3. Extract the soymilk from the puree using a cheesecloth, then cook for 10 minutes. Cool the milk and add 3/4 cup vinegar as coagulant. For larger production, use calcium chloride or magnesium sulfate.
4. Mold and press the curd produced for an hour using a wooden presser. Slice the tokwa to desired sizes.
5. Freeze the tokwa for one week. Thaw, then press lightly to remove excess water, and soak in baking soda solution for a minute. Repress and then dry very well using an improvised drier at 60o, or under the sun.

To rehydrate or cook, soak tokwa either in tap water for an hour, or in hot water for only 3-5 minutes.

Tokwa Dish

Rolled in the rehydrated tokwa in cornstarch, then deep-fry in vegetable oil for 1-2 minutes. Served with condiment made up of soy sauce, vinegar and garlic.

Developed by NIST food researchers Ava Holazo, Erlinda Punzalan and Olympia N. Gonzales

Source: Health & Home, January 1981