Name: Tokwa't Baboy
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2 blocks firm tofu or tokwa (about 400–500 g); Cooking oil, for frying; 500 g pork belly, sliced; 3 cloves garlic (about 15 g), crushed; 2 bay leaves; 1 tsp salt; 1 tsp whole peppercorns; Water, enough to cover the pork; ½ cup vinegar or sinamak (about 120 ml); ¼ cup soy sauce (about 60 ml); 2 Tbsp calamansi extract (about 30 ml); 1 medium onion (about 80–100 g), chopped; 2 cloves garlic (about 10 g), minced; 1–2 red or green chilies, or a combination of both, sliced; 1½ Tbsp sugar (optional)

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Discover the dish

About Tokwa't Baboy

Tokwa’t baboy combines tofu and pork with a sharp, savory soy-vinegar sauce. It’s familiar as pulutan, a partner for lugaw, or something to enjoy with freshly cooked rice.

Tokwa reflects the Chinese influence on Filipino cooking. Soybean foods and seasonings became part of local kitchens and were adapted to Filipino tastes. Combining tofu with pork and a soy-vinegar dressing is one familiar example.

In this version, we boil pork belly until tender before frying it for lightly crisp edges. Golden fried tofu joins the pork, while calamansi, onion, garlic, and chilies give the sauce a bright, punchy finish.

The Kubo Cooks method

Why This Recipe Works

Boiling the pork belly first lets us cook it until tender without relying on frying alone. Garlic, bay leaves, salt, and peppercorns season the cooking liquid. Once drained and dried, the pork only needs enough frying to brown the outside.

Frying the tofu separately gives it room to develop a golden crust without crowding the pan. That crisp exterior contrasts with its softer center and the tender pork.

The sauce balances salty soy sauce with vinegar and calamansi. Onion, garlic, and chilies add freshness and bite, while optional sugar can soften the sharpness without making the sauce overly sweet.

Adding the sauce just before serving keeps the fried pieces from soaking for too long. Serving it on the side gives everyone more control over the flavor and helps preserve the crisp edges.

What to know

Ingredient Notes

Firm tofu or tokwa: Choose firm tofu that holds its shape when cut and fried. Drain it well and pat the surface dry.
Pork belly: Its combination of meat and fat keeps the pork rich and tender. Cut the pieces evenly so they cook at a similar pace.
Garlic, bay leaves, and peppercorns: These season the pork as it simmers. Keep the peppercorns whole so they are easier to strain out.
Vinegar or sinamak: Plain vinegar gives a straightforward sourness. Sinamak adds its own spices and heat, so taste before adding more chilies.
Soy sauce: Supplies most of the sauce’s saltiness. Brands vary, so adjust after tasting.
Calamansi: Adds a fresh citrus flavor alongside the vinegar. Strain out the seeds.
Onion and garlic: Chop them finely enough to distribute through the sauce without overwhelming each bite.
Red or green chilies: Use either color or a combination of both. Heat varies by variety, so adjust the amount to your preference.
Sugar: Optional. Add a little if you want to soften the acidity, then taste before adding more.
Cooking oil: Use enough to fry the tofu evenly and brown the cooked pork.

Make it your own

Substitutions

Pork belly: Pork shoulder works if you prefer a meatier cut. Simmer until tender and avoid over-frying, which can dry out the leaner pieces.
Firm tofu: Extra-firm tofu works too. Avoid silken tofu, which is too delicate for this method.
Sinamak: Use plain cane vinegar or white vinegar, then adjust the garlic and chilies to taste.
Calamansi: Lemon or lime juice can provide the citrus element, although the flavor will differ. Start with less and adjust.
Chilies: Leave them out for a milder sauce, or serve them separately so everyone can add their preferred amount.
Pork: For a tofu-only version, increase the tokwa and adjust the amount of sauce to suit.

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From my kitchen

Kubo Cooking Notes

Dry the pork and tofu before frying

Let the boiled pork drain thoroughly, then pat the surface dry. Do the same with the tofu before frying. Surface moisture encourages splattering and makes browning harder.

Lower the pieces carefully into the oil and work in batches so the pan is not crowded.

Tender first, crisp second

The pork should already be tender before it reaches the frying pan. Frying is mainly for adding color and lightly crisp edges, not for finishing tough meat.

For the tofu, let a crust develop before turning it. Moving it too early can tear the surface.

Taste the sauce before tossing

Mix the sauce separately and stir until any sugar has dissolved. Taste a small amount with a piece of pork or tofu to judge the balance.

Sinamak, soy sauce, and calamansi can vary in strength. Adjust gradually instead of assuming every batch needs exactly the same correction.

Add the sauce when you’re ready to eat

The longer the tofu sits in the sauce, the softer its crust becomes. Toss just before serving, drizzle it over individual portions, or keep the sauce on the side.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: Boil the pork ahead of time, drain it, and refrigerate promptly in a covered container. Prepare the sauce separately and keep it chilled. For the best texture, fry the pork and tofu closer to serving.

Store leftovers: Keep the pork, tofu, and sauce in separate covered containers when possible. Refrigerate promptly and use the cooked leftovers within 3–4 days. Vinegar in the sauce does not make the finished dish safe to leave unrefrigerated.

Reheat: Reheat only the portion you need until the pork and tofu reach 74°C throughout. An oven or air fryer can help restore some crispness. Add the sauce afterward; pieces already soaked in sauce will remain softer.

Bring it to the table

Serving Suggestions

Serve with hot rice and spoon over the sauce just before eating.
Pair with lugaw, arroz caldo, or goto for a contrast to the mild porridge.
Serve as pulutan with the sauce on the side.
Offer extra calamansi and sliced red or green chilies so everyone can adjust their portion.

Ingredients

For the Tofu

2 blocks firm tofu or tokwa (about 400–500 g)
Cooking oil, for frying

For Boiling the Pork

500 g pork belly, sliced
3 cloves garlic (about 15 g), crushed
2 bay leaves
1 tsp salt
1 tsp whole peppercorns
Water, enough to cover the pork

For the Soy Vinegar Sauce

½ cup vinegar or sinamak (about 120 ml)
¼ cup soy sauce (about 60 ml)
2 Tbsp calamansi extract (about 30 ml)
1 medium onion (about 80–100 g), chopped
2 cloves garlic (about 10 g), minced
1–2 red or green chilies, or a combination of both, sliced
1½ Tbsp sugar (optional)

How to Make It

Place the sliced pork in a pot with the crushed garlic, bay leaves, salt, whole peppercorns, and enough water to cover.
Bring to a boil, then lower the heat and simmer until the pork is tender.
Remove the pork from the pot and let it drain well.
Heat cooking oil in a pan, then fry the cubed firm tofu until golden and crisp on all sides.
Remove the tofu from the pan and let it drain.
Fry the cooked pork until lightly browned and crispy around the edges.
In a bowl, combine the vinegar or sinamak, soy sauce, calamansi extract, chopped onion, minced garlic, sliced red or green chilies (or a combination of both), and sugar, if using.
Mix until the sugar is dissolved and the sauce is well combined.
Add the fried pork and tofu to a serving bowl, then pour the soy vinegar sauce over the top and toss gently.
Alternatively, plate the pork and tofu and serve the sauce on top or on the side.
Serve immediately with hot rice or enjoy as pulutan.

Kubo Tips

Pat the boiled pork dry before frying to help it brown and crisp more evenly.
Drain the tofu well before frying to reduce oil splatter.
Add the sauce just before serving if you want the pork and tofu to stay crispy.
Adjust the sugar and chilies depending on how sweet or spicy you prefer the sauce.