Tokwa't Talong Tantanmen

Tahini

1 cup toasted sesame seeds

¼ cup canola oil

saltto taste

Seasoning paste

tahini

2 tbsp peanut butter

3 tbsp oyster sauce

2 tbsp rice wine

1 tbsp chili oil

Tantanmen

6 large garlic clovesminced

2 siling labuyominced

3 tbsp gingerminced

2 tbsp oil

2 tbsp toban djang (chili bean paste)

2 medium talong

1 block firm tofu/tokwacrumbled

6 cups unsweetened soy milk

6 tsp chicken powder or 2 chicken cubes

4 bokchoy or pechay tagaloghalved and blanched

2 cups togueblanched

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.

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Tokwa’t Talong Tantanmen