INGREDIENTS:

• 10 cubes of fresh tokwa, cut in half
• 2 medium size tomatoes
• canola oil for frying
• 2 tbsp. soy sauce
• garlic and onion
• ground pepper
• small bunch of kinchay

INSTRUCTIONS:

1. Cut the tokwa in half, fry in canola oil until golden brown or when it turns crispy on the outside, drain in paper towels then cut into cubes.
2. Sauté garlic, onion and tomatoes. 
3. Add tokwa and about half a cup of water. 
4. Let it simmer for a minute or two. 
5. Add kinchay last and serve immediately while it is hot.