Golden crispy tofu and fork-tender pork belly with a tangy sauce and added tausi for that extra dose of yum. Try this Tokwa’t Baboy with Tausi for your next family meal or even as an appetizer!
- Pork belly– one of the most flavorful cuts with alternating layers of fat and meat. You can also use pork shoulder or kasim for leaner option or add pig’s ear for texture.
- Tokwa- use firm tofu which is ideal for frying.
- Tausi- also known as douche or tochi, they’re fermented and salted black soybeans used in many Asian and Chinese recipes. They’re sold either in dry form, which needs to be rehydrated in water to use, or packed in brine, which needs to be rinsed and drained to rid of excess saltiness.
- Roma Tomatoes– use ripe tomatoes which are sweeter and juicier
- Vinegar– balances the savory dish with a hint of acidic flavor
- Aromatics– garlic, onions, and bay leaves adds fragrance and boosts flavor
Frying the tofu
- For easier frying and better texture, drain the tofu well from the packing liquid. Wrap it in a thick layer of paper towels, set it over a wire rack, and weigh it down with a saucer or plate for about 15 to 20 minutes to extract moisture.
- Ensure the frying oil is of proper temperature (350F) to prevent tofu from sticking and absorbing too much grease.
- Wait until tofu begins to brown before turning or they will stick to pan and fall apart.
- Cut the pork in uniform size to ensure even cooking.
- Very briefly toss the tofu in the mixture just until coated with sauce to maintain texture.
How to serve and store
- Tokwa’t Baboy with Tausi is a main dish for lunch or dinner. Pair it with hot steaming rice and you are on your way to an amazing meal!
- Keep leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave until completely warmed through. Tofu might change texture and become chewy when reheated.
Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set over a wire rack or colander, and weigh down with a saucer or cup for about 15 to 20 minutes to extract moisture. Cut into 1-inch cubes.
In a pot over medium heat, combine pork belly, water, vinegar, bay leaf, 1 teaspoon of salt, and 1/4 teaspoon pepper.
Bring to boil uncovered and without stirring for about 3 to 5 minutes. Skim scum that floats on top.
Lower heat, cover, and cook for about 30 to 40 minutes until meat is tender. Add more water as needed in 1/2 cup increments to maintain about 1 cup of liquid. Drain meat, reserving liquid.
Meanwhile, in a pan over medium heat, add about 2 tablespoons of oil and swirl to fully coat the bottom of the pan. Heat until oil begins to shimmer but not smoking.