This Vegan Tokwa’t Baboy is a pork-free take on one of my favourite Filipino dishes. Fried tofu (or tokwa) is a staple you’ll find in Filipino cuisine—whether it be in small street-side kiosks and vendors or restaurants because tokwa or tofu is easily accessible and very inexpensive in the Philippines.
One of the most common ways tokwa or tofu is enjoyed here in the Philippines is deep fried and then dipped in a sauce, that’s usually a mix of soy sauce, vinegar, chiles, and onions.
When I was in school during my university days, the kiosks would always have a serving of some fried tokwa or tofu, that would only cost me 10 Philippine pesos (that’s less thant $0.25!) and have it with rice and make my own sauce from what they offered, so that would usually be soy sauce and calamansi juice.
WHAT IS TOKWA’T BABOY?
Tokwa’t baboy or Tokwa at Baboy literally translates to extra firm tofu (tokwa) and (’t, at) pork (baboy) and is one of those iconic Filipino comfort foods.
It’s commonly enjoyed as pulutan or something you’d enjoy while having beer during a night out with friends.
For this vegan Tokwa’t Baboy recipe, I use soy chunks instead of pork that replicates the meaty texture and bite you get from fried pork pieces usually used for Tokwa’t Baboy.
TOKWA’T BABOY
- is basically fried pieces of tofu and soy chunks (for this vegan version) soaked in a savoury, soy, slightly sweet, and spicy sauce
- has really bold flavours
- easily customisable! You can adjust the sauce to your taste—whether you like it more on the sour or sweet side.
- is perfect for sharing!
- can be enjoyed as is (as a snack or starter) or with some rice (which is how I like it)
HOW TO PREPARE YOUR TOKWA’T BABOY
This recipe requires deep frying for the most optimal and authentic results. I find that air-frying or baking the tofu yields dry pieces, that aren’t as juicy as how deep fried tokwa or tofu turns out to be.
Drain excess liquid from the tofu. I do this by wrapping the tofu with paper towels and placing a flat weighted surface on top to squeeze out excess liquid. Slice tofu into 3/4 – 1 inch thick cubes.
SOY CHUNKS
For this vegan version, I used vegan soy chunks, which I purchase dry and just rehydrate in boiling hot water until doubled in size.
Here’s the exact soy meat I used! PS. Link is not an affiliate link. I purchased these from Shopee and can be shipped in the Philippines.
For my US-based friends, here are similar meat substitutes that you can find on Amazon:
(these affiliate links)
THE SAUCE
Mix all the ingredients for the sauce in a bowl until the sugar is diluted. Feel free to adjust to your taste.
COOKING THE TOFU (TOKWA) AND SOY CHUNKS OR “PORK” (BABOY)
Heat a large frying pan over high heat. Add in enough oil to submerge the tofu cubes.
The tofu should immediately sizzle when placed in the hot oil. Once hot, add in the tofu cubes (you may need to do this in batches depending on the size of the pan) and fry until golden brown and crisp on all sides.
Once golden brown and crisp, drain the tofu from any excess oil.
Repeat this for the soy chunks and fry the soy chunks until golden brown and crisp as well.
Drain from the excess oil as well.
Add the tofu with the sauce. Mix well until well incorporated. Leave for a few minutes so the tofu can absorb the flavours.
This is actually best enjoyed once the tofu has soaked up all the flavours. Enjoy with some rice or as is!
Pan-frying or baking option: You can opt to pan-fry the tofu in less oil until golden brown and crisp. If baking, heat an oven to 350F. Brush the tofu with some oil and leave to bake for 35-40 minutes until golden brown and crisp, flipping halfway through.
OTHER VEGAN FILIPINO RECIPES YOU MIGHT ENJOY:
- Adobo
- Filipino Kaldereta or ‘Meat’ Stew
- Mushroom Tocino
- Filipino Fried Garlic Rice
- Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
- Filipino “Pork” Barbecue
- Crispy Tofu Sisig
- Tofu and Mushroom Salpicao
Vegan Tokwa’t Baboy (Filipino Fried Tofu and Pork)
Ingredients
- 400 g extra firm tofu or tokwa
- 50 g dry soy chunks (see notes)
- Neutral oil for frying
SAUCE
- 1 medium red onion diced or finely chopped
- 2 cloves garlic minced
- 1/4 cup soy sauce or more to taste
- 1/4 cup distilled white vinegar apple cider vinegar, or cane vinegar (adjust to taste)
- 1/2 to 1 tbsp coconut sugar or other sugar adjust to taste
- Dash ground pepper
- 1-2 bird’s eye chili or Thai chili chopped (optional for heat)
Instructions
- Press your tofu: Drain excess liquid from the tofu. I do this by wrapping the tofu with paper towels and placing a flat weighted surface on top to squeeze out excess liquid. Slice tofu into 3/4 – 1 inch thick cubes.
- Soak your soy chunks: place the dry soy chunks in a large bowl. Pour boiling hot water and then cover the bowl. Leave to rehydrate for at least 10 minutes.Remove from the water and then squeeze out the excess liquid. You can also opt to slice the soy chunks into half so these can be the same size as the tofu cubes.
- Prepare the sauce: Mix all the ingredients for the sauce in a bowl until the sugar is diluted. Feel free to adjust to your taste.
- Cook the tofu & soy chunks: Heat a large frying pan over high heat. Add in enough oil to submerge the tofu cubes. The tofu should immediately sizzle when placed in the hot oil. Once hot, add in the tofu cubes (you may need to do this in batches depending on the size of the pan) and fry until golden brown and crisp on all sides.Fry the soy chunks until golden brown and crisp as well.
- Serve and enjoy the tokwa’t baboy: Once golden brown and crisp, drain the tofu & soy chunks from any excess oil. Transfer these into the bowl of sauce. Mix well until well incorporated. Leave for a few minutes so the tofu can absorb the flavours. This is actually best enjoyed once the tofu has soaked up all the flavours. Enjoy with some rice or as is!
- Pan-frying or baking option: You can opt to pan-fry the tofu in less oil until golden brown and crisp. If baking, heat an oven to 350F. Brush the tofu with some oil and leave to bake for 35-40 minutes until golden brown and crisp, flipping halfway through.
WATCH Video
Notes
SOY CHUNKS
If you don’t have soy chunks, you just use more tofu! I love to make this dish with just tofu too. But instead of this dish being Tokwa’t Baboy (Tofu and pork) it’ll be Tokwa’t Tokwa, which is tofu and tofu! Still really so good! Options for soy chunks/meat:NUTRITIONAL INFO
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This Post Has 5 Comments
This was really good! Crunchy, sour, hot, a little sweet. Really just a solid recipe overall. And easy!
I can’t believe how delicious this was. I didn’t even have tofu on hand so I didn’t have any crunchy part except for the onions, but honestly, I think I am making another batch for dinner later. So good!
Glad you liked it even without the tofu! So just soy chunks or did you have the sauce as is (it’s actually great as-is as a dipping sauce!)
I had soy mince (which didn’t end up crispy at all bc I wasn’t patient enough haha) and and rice on the side. It was still banging. 🙂
Haha I totally get you! Getting mine to crisp takes patience lol. But glad you enjoyed!! ◡̈