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Vegan fried tokwa or extra firm tofu with soy chunks or "baboy" in a bowl with diced onions

Vegan Tokwa’t Baboy (Filipino Fried Tofu and Pork)

5 from 3 votes
This Vegan Tokwa’t Baboy is a pork-free take on one of my favourite Filipino dishes. It’s packed with really bold flavours with pieces of tofu and soy chunks (for this vegan version) soaked in a savoury, soy, slightly sweet, and spicy sauce
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Main Course, Snack
Cuisine Asian, Filipino
Servings 3
Calories 274 kcal

Ingredients
  

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.

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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

Serving: 1serving | Calories: 274kcal | Carbohydrates: 11g | Protein: 20g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1170mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 4mg
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