Ginisang Kinchay at Tokwa is a simple, healthy and scrumptious dish. The English translation for this dish is Stir fry Chinese Celery and Tofu. This is one of my favorite tofu dish that my mom always made. When I stir fry tofu this is usually my go to dish. Honestly, I don’t know if this is a Filipino or Chinese dish.
When you make this dish you can fry the tofu, remove from pan and set aside. Add once pork is tender. I prefer to leave it in the pan while sautéing all the ingredients. Tofu is tastier since it gets infused with all the flavors.
Ginisang Kinchay at Tokwa is tastier after a day so making extra servings is not a bad idea. Sometimes when I have left overs I use it as ingredients for pansit. The Kinchay (Chinese celery) has a pronounced fragrance and flavor that complements the tofu so well. Compared to a regular celery Kinchay or Chinese celery is smaller with thin stalks. The whole kinchay can be chopped and added to the dish but I prefer just to use the leaves.
Can I substitute the pork and shrimp with chicken?
Can I substitute the Chinese celery with regular celery?
Yes, you may but there is a little difference in taste. The Chinese celery has a stronger taste than a regular celery which I like. Check my other post Chicken Celery and Stir Fry Tofu.
What are the health benefits of using Chinese celery?
Kinchay or Chinese celery is high in Vitamin K which helps increase bone mass, reduce body weight and blood cholesterol levels and regulate heart rate and blood pressure.
How to Cook Ginisang Kinchay at Tokwa
- 1 medium onion chopped
- 4 cloves garlic minced
- ½ pound pork tenderloin sliced (or ground pork)
- ½ medium shrimp peeled and deveined
- ½ cup broth or water shrimp, chicken or pork
- ½ pound 9 oz tofu cut into ½ inch x 1 inch
- 1 bunch kinchay 20 stalks Chinese celery – leaves only
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 2 teaspoon cornstarch dissolved in 1 teaspoon water
In a skillet, heat oil over medium heat.
Fry tokwa (tofu) until golden.
Push the tofu to the side of the skillet and saute onion until translucent.
Saute garlic and cook until golden.
Stir-in pork and cook until pale.
Add shrimp cook until pink.
Pour broth or water. Bring to a boil. Lower heat.
Add soy sauce and fish sauce.
Simmer mixture for 3 minutes or until pork is tender.
Toss-in the kinchay (Chinese celery) leaves.
Season with salt and pepper
- You can add 1 large chopped tomato after sautéing the garlic.