Tokwa't Baboy: Fried Tofu and Pork in Soy-Vinegar Sauce
Tokwa't baboy pairs crisp fried tofu with tender boiled pork ears and belly in a sharp, savory dip of soy sauce, vinegar and onions. It is a popular appetizer and an excellent side to congee.
About Tokwa't Baboy
Tokwa't baboy is a Filipino appetizer of fried tofu (tokwa) and boiled pork (baboy) in a soy-vinegar dressing with onions and chili. It is a classic partner for rice porridge such as lugaw and goto, and a popular pulutan (drinking snack).
The dish is about contrast: crispy tofu, tender pork, sharp vinegar and soy sauce, and raw onion. It is quick to make once the pork is boiled, and the dressing can be adjusted to your preference of sourness and heat.
Ingredient notes
- Firm tofu: press it so it fries crisp.
- Pork belly or ears: boiled until tender.
- Soy sauce and vinegar: the dressing.
- Onion and chili: sharpness and heat.
Tips for the best Tokwa't Baboy
- Press the tofu. Dry tofu fries crisper.
- Boil the pork until tender. Then slice.
- Mix the dressing separately. Adjust to taste.
- Combine at the last moment. The tofu stays crisp.
What to serve with Tokwa't Baboy
Serve with lugaw or steamed rice.
Variations and substitutions
- With lugaw: see Lugaw.
- With ears: use pork ears.
Storing and reheating
Best fresh; refrigerate components separately for 2 days.
Frequently asked questions
Can I use other pork parts?
Pork ears or belly.
How do I keep the tofu crisp?
Dress just before serving.
Is it spicy?
As spicy as you make it.
