Tokwa’t Baboy with Tausi

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!

Table Of Contents

  • Ingredient notes
  • Frying the tofu
  • Cooking tips
  • How to serve and store
  • More pork recipes
  • Tokwa’t Baboy with Tausi
  • Did You Make This?

The pork is first simmered in vinegar, water, and crushed garlic until fork-tender and then sautéed in juicy, plump tomatoes. Golden crispy tofu cubes are added for extra texture along with tausi for umami flavor. The result is a hearty and tasty dish that’s sure to hit the spot!

Ingredient notes

  • 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.

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.

Cooking Tips

  • 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.

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