Tokwa't baboy is a Filipino dish made with fried tofu (tokwa) and boiled pork (baboy) served in a tangy, savory sauce.
It's usually enjoyed as an appetizer or pulutan, but it also goes really well with rice or lugaw.
This version uses crispy pork belly, along with fresh herbs and chilies for extra flavor.
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Ingredients You'll Need
Notes and Substitutions
- Pork: Traditional versions usually use pork ear and a cut with some fat, like pork belly or pork shoulder. This recipe uses pork belly cooked lechon kawali-style for more flavor and texture. You can use tenderloin if you want something leaner, but the texture will be different.
- Tofu: Use firm tofu so it holds its shape when fried. It gets crisp on the outside while staying soft inside.
How to Make Tokwa't Baboy (Step-by-Step)
Note: This recipe makes a large batch, about 8 servings. You can cut it in half if needed.
Step 1: Boil the pork
In a pot, combine:
- 1½ pounds pork belly
- 4 garlic cloves (smashed)
- 2 bay leaves
- 1 lemongrass (smashed)
- 2 tablespoons fish sauce
- 2 tablespoons vinegar
- 1 teaspoon kosher salt (use half for table salt)
- ground pepper (to taste)
Add enough water to cover the pork, then bring to a boil.
Lower the heat and simmer for 30 to 40 minutes, or until the pork is fork-tender. Transfer to a plate and let it cool.
Pat dry with paper towels, or refrigerate uncovered for a few hours to overnight so the skin dries out before frying.
Step 2: Prepare the tofu
Cut the tofu into large pieces (so they're easier to fry).
Pat them dry with paper towels, then lightly coat each piece with cornstarch.
Step 3: Fry the tofu
Heat about 1 inch of oil in a pot over medium-high heat.
Fry the tofu until golden and crisp outside, then drain on paper towels.
Once cool enough to handle, cut into bite-sized pieces.
You can also air-fry the tofu at 375°F (190°C) for 15 to 20 minutes, flipping halfway, until crisp.
Step 4: Fry the pork
Fry the pork belly until golden and crispy outside.
Drain on paper towels, then let it cool before slicing into thin bite-sized pieces.
Be careful of oil splatter. Use a deep, heavy-bottomed pot and a splatter screen if you have one.
You can also air-fry the pork belly at 400°F (200°C) for about 20 minutes, flipping halfway, until crispy.
Step 5: Make the sauce
In a bowl, combine:
- ½ cup vinegar
- ¼ cup soy sauce
- ¼ cup water
- 2 teaspoons sugar
- black pepper (to taste)
Taste and adjust as needed.
Step 6: Combine
In a large bowl, combine the pork belly, tofu, red onions, minced garlic, chili peppers, scallions, and cilantro.
Pour the sauce over everything, then toss to combine.
Serve and enjoy your tokwa't baboy!
What to Serve with Tokwa't Baboy
- Steamed rice: Good with the sauce spooned over it.
- Garlic rice (sinangag): If you want something more filling.
- Lugaw (rice porridge): One of the most common pairings.
- Cold drinks: Great if serving as pulutan.
Recipe FAQs
Tokwa't baboy is made with fried tofu and pork, usually served with a vinegar and soy sauce-based sauce.
You can cook the pork and tofu ahead, but keep the sauce separate until serving so the tofu stays crisp.
Drain it well, pat it dry, and fry until golden. Add the sauce right before serving so it doesn't soften too much.
More Tofu Recipes
- Lumpiang sariwa: Fresh spring rolls with tofu and vegetables.
- Hot and sour soup: Tangy soup with tofu, mushrooms, and vegetables.
- Taho: Silken tofu with sago and brown sugar syrup.
- Tofu and asparagus stir-fry: Tofu and asparagus in a garlicky sauce.
- Ginisang togue: Bean sprouts with tofu and shrimp.
- Lumpiang gulay: Fried vegetable spring rolls.
- Tofu sisig: Crispy tofu with onions and chilies.
- Tofu and mushroom adobo: Crispy tofu and mushrooms in adobo sauce.
Other Pork Recipes You May Like
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📖 Recipe
Tokwa't Baboy Recipe (Fried Tofu and Pork)
Equipment
- Large pot (for boiling the pork)
- Deep pan or pot (for frying)
Ingredients
For the pork
- 1½ pounds pork belly
- 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)
- Ground pepper to taste
- Water to cover
- Oil for frying
For the tofu
- 2 blocks firm tofu
- ¼ cup cornstarch, potato starch, or flour
- Oil for frying
For the sauce
- ½ cup vinegar
- ¼ cup soy sauce
- ¼ cup water
- 2 teaspoons sugar
- Ground pepper to taste
For serving
- 1 small red onion chopped
- 2 garlic cloves minced
- Chili peppers to taste
- Scallions chopped
- Cilantro chopped
Instructions
- In a pot, combine the pork belly, garlic, bay leaves, lemongrass, fish sauce, vinegar, salt, and pepper. Add enough water to cover, then bring to a boil.
- Lower the heat and simmer for 30 to 40 minutes, or until fork-tender. Let the pork cool, then pat dry well before frying.
- Cut the tofu into large pieces, pat dry, and lightly coat with cornstarch.
- Fry the tofu until golden and crisp. Drain, then cut into bite-sized pieces.
- Fry the pork until golden and crispy. Drain, then slice into thin bite-sized pieces.
- In a bowl, mix the vinegar, soy sauce, water, sugar, and black pepper. Taste and adjust as needed.
- In a large bowl, combine the pork, tofu, red onion, garlic, chilies, scallions, and cilantro. Pour the sauce over everything and toss to combine.
- Serve your tokwa't baboy with rice, lugaw, or as pulutan.
Notes
- Pork: Traditional versions use pork ear and a fatty cut like pork belly or shoulder. This version uses lechon kawali-style pork belly. Tenderloin works for a leaner option, but the texture will be different.
- Tofu: Use firm tofu so it holds its shape when fried. It gets crisp outside and stays soft inside.
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! =)