Bangus En Totcho (Milkfish in Fermented Tofu)

Some dishes grow on you — and this is definitely one of them. Bangus En Totcho, or Totchong Bangus, is a humble Filipino classic that I never thought I’d crave… until I did.

Bangus En Totcho, or simply Totchong Bangus, is something I never EVER thought I’d crave for nor something I’d miss.  I guess my tastebuds are kinda maturing and I am now craving old Filipino recipes from the back of my head.

For those of you who are not familiar, Bangus En Totcho is as old Filipino dish that is made with milkfish, fermented tofu (tahure), and black beans (tausi).

My mother used to cook Bangus En Totcho from time to time when I was a child. And to be honest, it’s one of those viands I dreaded seeing on our lunch table. I hated the taste of fermented tofu. But like I said earlier, my tastebuds have matured by now — and I now love this dish which I used to hate.

A Dish I Once Hated (But Now Love)

Bangus En Totcho — or Totchong Bangus — is one of those old-school Filipino dishes that feels like a taste of home for many of us. It’s made with fried bangus (milkfish) simmered in a flavorful sauce of fermented tofu (tahure) and black beans (tausi), giving it that distinct salty, tangy, umami-rich flavor.

When I was little, my mama would make this dish every now and then. And honestly? I dreaded it. The smell of fermented tofu was so strong that I couldn’t even sit at the table without wrinkling my nose. I remember asking for anything else — adobo, tinola, even sardinas — just not that.

But as they say, taste changes with time. Somewhere along the way, my palate grew up — and now, here I am, craving the very dish I used to avoid. Funny how food has a way of bringing us back to childhood, right?

What Is Bangus En Totcho?

Totcho is a Filipino adaptation of Chinese-style dishes that use fermented tofu (tahure) and tausi (black beans) — ingredients known for their bold, savory flavors.

Traditionally, it’s made by:

1. Frying the bangus until golden and crispy.
2. Sautéing garlic, onions, and tomatoes.
3. Adding tahure and tausi to create that rich, flavorful sauce.
4. Simmering the fried bangus in the sauce until all those flavors soak in beautifully.

The result? A dish that’s salty, slightly sweet, a little tangy, and full of depth. The fermented tofu melts into the sauce, coating the bangus in a thick, savory glaze that’s perfect with hot steamed rice.

It’s an old Filipino-Chinese hybrid recipe, but it’s one of those lutong bahay dishes that speaks straight to the heart — a true taste of home.

How to Enjoy Bangus En Totcho

For me, Bangus En Totcho tastes best when served with freshly cooked white rice (lots of it!). I also love pairing it with a side of steamed kangkong or fried eggplant to balance the richness.

If you want to level it up a bit, try these serving ideas:

• With Garlic Rice: A delicious twist for breakfast! The savory sauce blends perfectly with garlicky rice.
• With Chili Oil: Add a drizzle for a spicy kick.
• As a Baon: Pack it for lunch — it reheats beautifully and tastes even better the next day.

✨ Peachy Tip: If you can’t find tahure, you can use red fermented bean curd (available in most Asian groceries). It gives the same salty-umami flavor that makes this dish special.

The Taste of Nostalgia

The first time I made this as an adult, I couldn’t help but smile. That familiar aroma filled my kitchen, and suddenly, I was transported back to my childhood home — with Mama cooking in the background and me pretending not to like it.

Now, it’s one of those dishes I make when I need a comforting, nostalgic meal. It’s funny how our tastebuds evolve. What once made me cringe now feels like a warm hug in a bowl.

Cooking Bangus En Totcho again reminded me that food isn’t just about flavor — it’s about memories, family, and rediscovering what we once overlooked.

If you grew up with dishes you didn’t appreciate before, maybe it’s time to revisit them. You might be surprised at how your grown-up self will love them now. 💛

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