Vegan Tokwa’t Baboy Recipe
This crispy, tangy tokwa't baboy slaps in every direction—golden tofu, juicy soy curls, and a garlicky vinegar glaze that grabs you by the collar (in a good way). Just one bite and you’ll already be requesting seconds.
Servings: 4 Cups
Calories: 303kcal
Cost: $9
Ingredients
For the Soy Curl Pork and Tofu:
- 1 ½ cup vegetable stock or water, boiled
- 2 teaspoons mushroom powder
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon kecap manis
- 1 cup soy curls
- 3 tablespoons olive oil
- 14 oz. Extra-firm tofu pressed dry
- 1 cup onion thinly sliced
- 2 scallions chopped
- 1 long hot pepper or banana pepper, sliced
For the Stir-Fry Sauce:
- 1 teaspoon garlic minced
- 3 tablespoons coconut sugar brown sugar, or palm sugar
- ¼ cup white vinegar
- 2 tablespoons tamarind concentrate
- 2 tablespoons sriracha
- 3 tablespoons tamari or other soy sauce
- 1 tablespoon cornstarch
- ⅓ cup water
To Garnish:
- Bird’s eye chilies thinly sliced
- Scallions or chives, thinly sliced
- Red onion minced
Instructions
- Place the soy curls in a heatproof bowl. Add the boiling water, mushroom powder, Worcestershire sauce, and kecap manis. Stir to coat the soy curls evenly, then set aside for 10 minutes.
- Drain the soy curls in a colander and squeeze out some of the excess liquid.
- Press the tofu dry and cut it into bite-sized cubes.
- Heat the olive oil in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, add the tofu and drained soy curls. Sauté for 7-8 minutes, turning occasionally, until golden on all sides.
- Add the onion, scallions, and sliced pepper. Cook for 3 minutes, stirring frequently, until the vegetables become tender and fragrant.
- In a small bowl, whisk together the garlic, sugar, vinegar, tamarind, sriracha, and tamari. In a separate bowl, mix together the cornstarch and water until smooth and pour it into the sauce, stirring to combine.
- Pour the sauce into the skillet and stir constantly for 2–3 minutes, until the sauce thickens and coats the tofu and soy curls.
- Transfer to a serving dish and garnish with sliced bird’s eye chilies, scallions or chives, and minced red onion.
Notes
🍞Crispy Business:
Press the tofu for realsies. Weight it down for 15 minutes to ditch excess moisture and lock in golden, shatter-level crisp.
🧈 Pan-dora’s Box:
Use a nonstick or well-seasoned skillet to keep your tofu from sticking and your patience from unraveling. Your flip game will thank you.
Nutrition
Calories: 303kcal | Carbohydrates: 31g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1660mg | Potassium: 398mg | Fiber: 2g | Sugar: 17g | Vitamin A: 372IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 3mg