Tokwa't Baboy, a classic Filipino appetizer or pulutan, features fried tofu and boiled pork in a tangy, savory sauce. This version uses fried pork belly, topped with fresh herbs and chilies for an extra burst of flavor.
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What is Tokwa't Baboy?
Tokwa't Baboy is a dish often enjoyed as an appetizer or pulutan. It is made with crispy fried tofu (tokwa) and tender boiled parts of pork (baboy), including pork belly, pork ear, or a combination of both. It is served with a flavorful vinegar-based sauce.
Ingredients you'll need
Notes and substitutions
- Pork belly: Traditional versions include boiled pork ears and pork belly. This recipe uses pork belly, prepared in a Lechon Kawali style for added flavor and texture. Pork shoulder or tenderloin can be used, but expect a slight difference in texture and flavor.
- Tofu: Also known as tokwa, this is a soybean-based protein with a neutral flavor and a soft, creamy texture on the inside. Use firm tofu to hold its shape well during frying.
How to make this recipe
NOTE: This is a large batch, that makes enough for 8 servings. Feel free to cut the ingredients in half or adjust as needed.
Step 1: Boil the pork
In a heavy-bottomed pot, combine the pork belly, 4 smashed garlic cloves, 2 bay leaves, 1 smashed lemongrass, 2 tablespoons fish sauce, 2 tablespoons vinegar, 1 teaspoon kosher salt (use half for table salt), and ground pepper to taste. Add enough water to cover the pork and bring it to a boil over medium-high heat.
Reduce the heat to a simmer and cook until the pork is fork-tender, about 30-40 minutes. Transfer the pork to a plate and let it cool. Pat the outside dry with paper towels or let it dry in the refrigerator for a few hours to overnight.
Step 2: Prepare the tofu
Cut each block of tofu into quarters, then pat them dry with paper towels to remove excess moisture. Lightly coat each piece with cornstarch.
Step 3: Fry the tofu
In a heavy-bottomed pot, heat about an inch of oil over medium-high heat. Fry the coated tofu pieces until they are golden and crispy on the outside.
Drain on paper towels. Once cooled, slice it into small bite-sized pieces.
PRO TIP: Try air frying tofu for a crispy texture with less oil. Give it a light oil spray and air fry at 375° F (190° C ) for 15-20 minutes or until crispy. Flip halfway through for even cooking.
Step 4: Fry the pork belly
Fry the pork belly until the outside is golden and crispy. Drain them on paper towels. Once cooled, slice it into thin bite-sized pieces.
Be cautious of splattering hot oil. Use a deep, heavy-bottomed pot and a splatter screen, if available. Keep your distance from the pot to prevent burns while frying.
PRO TIP: Consider air frying your pork belly for a healthier, less messy option. Cook at 400° F (200° C) for about 20 minutes or until crispy, flipping halfway through.
Step 5: Make the sauce
In a bowl, combine ½ cup vinegar, ¼ cup soy sauce, ¼ cup water, 2 teaspoons sugar, and black pepper to taste. Taste and adjust as needed.
Step 6: Combine
In a serving bowl or platter, combine the pork belly, tofu, red onions, minced garlic, chili peppers, scallions, and cilantro. Pour the prepared sauce over them and mix together.
Serve and enjoy your Tokwa't Baboy with rice or lugaw for a delicious and satisfying meal!
Recipe FAQs
Frying the pork is optional. While it adds a crispy texture to the pork, you can skip this step if you prefer a different texture or a healthier version of the dish. Boiling the pork until tender and slicing it is a traditional method that works well.
Yes, you can prepare the components in advance. Boil the pork and fry the tofu ahead of time. Assemble and pour the sauce just before serving to maintain the desired texture.
Explore more recipes with tofu
- Lumpiang Sariwa: A fresh spring roll with tofu and a variety of sautéed vegetables.
- Hot and Sour Soup: A traditional Chinese soup with spicy and tangy flavors in a thickened broth, typically with tofu, mushrooms, and bamboo shoots.
- Taho: A sweet treat with silken tofu, sago, and brown sugar syrup.
- Tofu and Asparagus Stir-Fry: A stir-fry with tofu and aspagarus in a garlicky, savory sauce with oyster sauce.
- Ginisang Togue: A bean sprout stir-fry with tofu and shrimp, often seasoned with soy sauce.
- Lumpiang Gulay: A version of fried spring rolls with ground meat and vegetables served with a dipping sauce.
- Tofu Sisig: A meatless version of the traditional sisig with tofu, onion, and chili peppers.
- Tofu and Mushroom Adobo: A twist to the traditional adobo with crispy tofu and mushrooms.
Other pork recipes you may like
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📖 Recipe
Tokwa't Baboy
Equipment
- Heavy-bottomed pot
Ingredients
For boiling the pork belly
- 1½ pounds pork belly see note
- 4 garlic cloves smashed
- 2 bay leaves
- 1 stalk lemongrass smashed; optional
- 2 tablespoons fish sauce
- 2 tablespoons vinegar
- 1 teaspoon kosher salt (use half for table salt)
- Black pepper to taste
For the tofu, sauce, and garnishes
- 2 blocks firm tofu see note
- ¼ cup cornstarch, potato starch, or flour
- ½ cup vinegar
- ¼ cup soy sauce
- 2 teaspoons sugar adjust to taste
- 1 small red onion finely chopped
- Chili peppers chopped; to taste
- Scallions chopped; to taste
- Cilantro stems and leaves chopped; to taste
- Neutral oil for frying
- Salt and pepper to taste
- 2 garlic cloves minced
Instructions
- In a pot, combine pork belly, garlic, bay leaves, lemongrass, fish sauce, 2 tablespoons vinegar, 1 teaspoon kosher salt (use half for table salt), and ground pepper to taste. Add enough water to cover the pork and bring it to a boil over medium-high heat.
- Reduce to medium heat and simmer until fork-tender, about 30-40 minutes. Transfer to a plate and let it cool. Pat the outside dry with paper towels or let it dry in the refrigerator for a few hours to overnight.
- Cut each block of tofu into quarters, then pat them dry with paper towels to remove excess moisture. Lightly coat each piece with starch.
- In a heavy-bottomed pot, heat about an inch of oil over medium-high heat. Fry the tofu until golden and crispy, then drain on paper towels. Once cooled, slice it into small bite-sized pieces.PRO TIP: Try air frying tofu for a crispy texture with less oil. Give it a light oil spray and air fry at 375° F (190° C ) for 15-20 minutes or until crispy. Flip halfway through for even cooking.
- Fry the pork belly until golden and crispy, then drain them on paper towels. Once cooled, slice it into thin bite-sized pieces.Be cautious of splattering hot oil. Use a deep, heavy-bottomed pot and a splatter screen, if available. Keep your distance from the pot to prevent burns while frying.PRO TIP: Consider air frying your pork belly for a healthier, less messy option. Cook at 400° F (200° C) for about 20 minutes or until crispy, flipping halfway through.
- In a bowl, combine ½ cup vinegar, soy sauce, ¼ cup water, sugar, and black pepper to taste. Taste and adjust as needed.
- Combine the pork belly, tofu, red onions, minced garlic, chili peppers, scallions, and cilantro. Pour the prepared sauce over them and mix together.
- Serve and enjoy your Tokwa't Baboy with rice or lugaw for a delicious and satisfying meal!
Notes
- Pork belly: Traditional versions include boiled pork ears and pork belly. Pork shoulder or tenderloin can be used, but expect a slight difference in texture and flavor.
- Tofu: Also known as tokwa, this is a soybean-based protein with a neutral flavor and a soft, creamy texture on the inside. Use firm tofu to hold its shape well during frying.
Marie says
Thank you for sharing. Id like to make this but probably easier in the air fryer. Thanks again!
Nora Reyes says
Hi, Marie! Yes, air frying is a healthier and mess-free option - go for it! =)