TOKWA OR TOFU KINCHAY IN CHILI SAUCE

                 500 grams tokwa  or tofu, stripped to desired size
                 1 tbsp. garlic, minced
                 1 pc. onion, chopped
                 2 tbsp. kinchay, chopped
                 2 stalks green onions
                 1/2 pc. tomato, chopped
                 3/4-1/2 cup sweet chili sauce
                       vegetarian seasoning (optional)
                       salt to taste
                       potatoes, stripped to desired size
                       (as extender, if desired)  

 Prefry tokwa and potatoes separately. Set aside.
       Saute garlic, onion, and tomato. Add kinchay.
       Season with salt and seasoning.
       Mix in tokwa and potatoes, stir, then add sweet chili sauce.
       Garnish with green onions.