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Tomatoes and Tofu with Shrimps

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When I finished making my previous tomato recipe last weekend, I came up with more ideas for this fruit which is treated like a vegetable. This time I thought of an easy Tomatoes and Tofu with Shrimps or Kamatis-Tokwa Guisado we often enjoyed back in the day at my parents’ home in the Philippines. Kamatis (say ‘kah-mah-tis’) translates to tomato; tokwa (say ‘tok-wah’) is tofu.

In the spring to summer season, I cook a lot of seafood and vegetable dishes. Sometimes the fish entrees are not enough to fill up the men in our household. So I serve sauteed sides like this one.

Tomatoes are known to have a rich supply of antioxidants. Health experts suggest that the lycopene in tomatoes are linked to lower risks of coronary artery diseases among other health benefits.

Health studies define tofu as made of soybean curds, is low-calorie, gluten-free, contains no cholesterol and is an excellent source of protein, iron and calcium.

Personally, I found the simple, unassuming flavor of the silky tofu cubes was a good backdrop to the sweet tomatoes, crunchy scallions, salty fish sauce and succulent shrimps.

And like most Filipino dishes, this hearty side was wonderful paired with a bowl of piping hot, steaming boiled rice. Often it’s the simple things that bring the most pleasure.

Tomatoes and Tofu with Shrimps

A recent blog event on recipes using tomatoes inspired me to cook and share with you this Tomatoes and Tofu with Shrimps or what Filipinos would call Kamatis-Tokwa Guisado. This is one of the easiest sides to make and pair with most Asian meals. Saute together the tomatoes and the rest of the ingredients and it's ready in minutes. The best part is that the tomatoes you pick don't have to look their best because you chop and slice everything for the saute. This is an Asian In America recipe. Serves 2.
Cook Time15 minutes
Total Time15 minutes
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Filipino Tomatoes Tofu Shrimps Saute
Servings: 2 people
Calories: 244kcal
Author: Asian in America recipe


  • Medium-sized skillet : 10-inches in diameter


  • 1/4 cup vegetable oil divided, use half for pan-frying tofu, rest for saute
  • 1 large (14 oz./397 g.) block extra firm tofu organic, drained
  • 2 cloves garlic minced
  • 1 whole onion chopped
  • 2 whole large tomatoes chopped or sliced
  • 1/2 cup water
  • 1/2 pound fresh shrimps peeled, chopped
  • 1 Tablespoon patis (fish sauce)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 2 stalks scallion greens chopped
  • 2 teaspoons chopped fresh parsley for garnish


  • In a large, non-stick skillet, over medium high heat, add half of the vegetable oil. When oil is hot enough, place the entire piece of tofu and pan fry till brown. It takes about 5 minutes to brown on each side. Turn it only once. Make sure each side is brown before turning. Remove from skillet and drain on parchment paper. When cool enough, cut in 1-inch cubes and set aside.
  • Using the same skillet, over medium high heat, add more vegetable oil if needed. When oil is hot, saute the garlic and onions. Then add the tomatoes and mix with the rest of the ingredients.
  • Pour the water and the fish sauce (patis) into the skillet. Add the shrimps and cook till they turn pink. Mash the tomatoes slightly with the back of the spoon. Continue cooking till tomatoes are soft for about 8 minutes.
  • Return the tofu cubes and mix with the rest of the ingredients. Season with salt and black pepper.
  • Garnish with chopped scallions and parsley if desired. Serve warm as a side with other entrees.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
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Serving: 1g | Calories: 244kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 22g | Sodium: 1169mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3.2mg | Calcium: 14mg | Iron: 0.2mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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