Tokwa, which is made from Soy Beans, is a very good substitute for meat. However, in some dishes it has been used to be a meat extender and is actually mixed with meat. In this Tokwa’t Baboy recipe, we will see how a bean byproduct can be combined with meat to come up with something tasty.Tokwa’t Baboy has been considered as a side dish in the Philippines to many carinderia meals like our Arroz Caldo, Lugaw or La Paz Batchoy. However, this dish can also be ordered in restaurants which specialize in Chinese – cuisine inspired menu. The Tokwa’t Baboy recipe is made up of fried tokwa (or tofu in English), pork belly (or ears) and doused in that tasty blend of generous soy sauce, vinegar, sliced onions, chopped green onions, garlic, calamansi, salt and pepper and chili (for the more daring ones).
Tokwa’t Baboy Recipe and Preparation.
- First, cut the tokwa into dices and fry it. Make sure that you don’t burn the tokwa; aim for a golden brown that is crispy on the outside but tender on the inside. After frying, reserve the tokwa while cooking the pork belly or pork ears. Put water in a pot and bring it to a boil then put the belly or pork ears and add salt and pepper to taste. Simmer the pork belly until you can see that it is tender. Bring it out of the pot and slice it in almost the same size as with the tokwa, then reserve it again to make the sauce.
- Next, on a small bowl, pour the vinegar and soy sauce then put the chili, chopped garlic, squeezed calamansi juice, sliced onions, chopped green onions, salt and whole pepper corns and stir it very well.
- On a separate bowl, combine the tokwa and baboy then pour the sauce you mixed into the bowl. If one is feeling fancier in spinning this Tokwa’t Baboy recipe though, you can choose not to pour the sauce, but instead garnish the tokwa’t baboy with sliced green onions and onions and leave the mixed sauce on the side, so you can dip the Tokwa’t Baboy into the sauce.
- 1/2 kilo pork (cut into chunk cubes)
- 5 pieces tokwa (bean curd or tofu)
- 2 heads garlic (minced)
- 1 cup vinegar
- 1 cup soy sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 3 small onions (diced)
- 1 pc finger chili, diagonally cut (optional, if you want it spicy)
- 1/4 cup scallions, sliced
- In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
- Take the pork out and set aside.
- Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
- In a saucepot, mix vinegar, soy sauce, salt garlic, finger chili and onions and heat for just a few minutes.
- Pour in mixture over pork and tokwa.
- Garnish with scallions then Serve hot.