Name: Tokwa’t Talong Tantanmen
Yield: 4
Ingredients: 1 cup toasted sesame seeds; ¼ cup canola oil; salt; tahini; 2 tbsp peanut butter; 3 tbsp oyster sauce; 2 tbsp rice wine; 1 tbsp chili oil; 6 large garlic cloves; 2 siling labuyo; 3 tbsp ginger; 2 tbsp oil; 2 tbsp toban djang (chili bean paste); 2 medium talong; 1 block firm tofu/tokwa; 6 cups unsweetened soy milk; 6 tsp chicken powder or 2 chicken cubes; 4 bokchoy or pechay tagalog; 2 cups togue; 4 soft-boiled eggs; 4 packs ramen egg noodles

Make tahini

In a blender/food processor, combine the sesame seeds, salt, and oil until a smooth and creamy sauce.

Make ramen sauce

In a bowl, add the tahini, peanut butter, oyster sauce, rice wine, and chili oil then mix until well combined. Set aside.

Saute toppings

In a wok over medium heat, saute the garlic, ginger, siling labuyo, and toban djang until aromatic. Add the tokwa and talong. Cook for a few minutes. Season with salt and pepper and cook until almost dry. Set aside.

Make soup base

In a pot, add soy milk and chicken powder/cubes to a boil.

Assemble

Divide the seasoning sauce into 4 and place at the bottom of bowls. Pour over the steaming soy milk and place a portion of noodles. Top with bok choy, togue, and soft-boiled eggs. Top with more chili oil, sesame seeds, and chopped green onions.