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5 from 1 vote

Tofu Kelaguen

Course Appetizer, Light Lunch
Cuisine CHamoru, Pacific Islander
Keyword CHamoru Recipes, Guam, Guam Recipe, Guam Vegan, Kelaguen, Tofu Kelaguen, Vegan Kelaguen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people
Author The Earth Kitchen

Equipment

  • Mixing bowl
  • Skillet or frying pan
  • Food processor (optional)

Ingredients

  • 14 oz extra firm tofu excess water pressed & drained
  • ½ medium yellow or white onions roughly diced
  • 5-6 tbsp lemon juice about 2 lemons squeezed
  • 1 tbsp low sodium tamari or soy sauce
  • 1-2 small bird's eye chili chopped with seeds (optional)
  • 2 tbsp vegetable or canola oil for frying
  • salt & pepper to taste
  • chopped green onions for garnish

Instructions

  • Preheat a skillet or frying pan to medium high heat. Pat your tofu dry and dice tofu into small squares. Pan fry tofu on each side until it turns golden brown. Season with salt and pepper as you fry so that the tofu has added flavor. Each side should take about 2-3 minutes depending on the heat of your stovetop.
  • Set the tofu aside. On the same pan, sauté yellow (or white) onions until transparent in color and fragrant. Turn off heat and set cooked onions on the side.
  • Using a food processor or by hand, roughly chop squares of tofu until it has a loose crumble consistency - leave pieces of chunks for texture. You don't want to make the tofu finely crumbled.
  • Pour the tofu onto a mixing bowl and mix in the cooked onions. Stir the rest of the ingredients such as the lemon juice, tamari, red pepper, salt & pepper. Season to taste. Taste should be tangy, savory, and a bit spicy.
  • Add in green onions and combine. Kelaguen is best served after allowing it to chill in the fridge for at least 2 hours or overnight so flavors are soaked in. You can store it in the fridge for up to 4 days.