Tokwa’t Baboy (Tofu and Pork)

TOFU or BEANCURD or locally known as TOKWA is a soft soybean cake with 80% water. Tofu is a soft fermented soybean white block usually sold in squares. It is often an used to a meal as a meat substitute. One trick I learned from the market vendor – after soaking and washing the tofu with running water, press some of the liquid out of the tofu so its texture will become much meatier.

) is one of the most popular tokwa/tofu/beancurd dish in Filipino cuisine. It is mostly served as a side dish of Pansit Luglog or Goto, which makes it always available in most Gotohan or Mamihan or Tapsihan.

4 small tokwa/tofu/beancurd blocks or 1 large tokwa block (sliced into 4)
1/2 kilo pork liempo
cooking oil
1/2 cup soy sauce
1/4 cup vinegar
5 chili peppers (siling labuyo), minced
1 large onion, peeled and minced
black pepper

Carefully wash tokwa with running water. Place them in a small, clean basin and soak them with water for 10-15 minutes. This would help lessen the unwanted smell.

Meanwhile, wash pork liempo with running water and drain. Place in a small pot with a liter of water. Season with salt. After bring the water to a boil, minimize heat and cook the pork until tender. Then, remove liempo from pot and drain. Slice into bite sizes, about 1 inch thick. Set aside.

Remove tofu from basin of water and drain.

Heat cooking oil in non-stick pan. Fry pork liempo until they turned golden brown. Set aside. Then fry tokwa/tofu/beancurd until crisp and brown. Drain excess oil with a paper lined on a plate. Then, slice fried tofu into bite sizes.

Place the sliced tofu and pork liempo in a shallow bowl. Set aside.

Mix vinegar, soy sauce, chili peppers (labuyo), black pepper and sugar according to taste. Pour on sliced tofu and pork.

Serve your TOKWA’T BABOY with hot GOTO.

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