Tokwa Baboy (Braised Tofu With Pork)
By: Ray Gingco
Published: Monday, August 23, 2010 - 7:07pm

Ingredients




1 19 oz Tub regular tofu
1 pound pork butts- slice in thin strips
1 1/2 cups vegetable oil for deep frying tofu
2 tablespoons vegetable oil for stir frying
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 teaspoons black bean sauce
1 tablespoon Sesame Oil
4 inches green onions- cut in about ½ long (green parts only)
3 dried chili pepper
2 inches small tomatoes- sliced by 1 thick
Marinade:
1 tablespoon soy sauce
1 teaspoon dry sherry or rice cooking wine
Sauce:
1 can of chicken broth about 14 oz
2 tablespoons soy sauce
2 tablespoons catsup
3 tablespoons sugar
1 tablespoon hoisin sauce
4 teaspoons corn starch

Preparation

1 Line a cookie tray with several layers of clean paper towels. 2 Place each tofu squares on top of the paper towel by laying them flat separately. 3 Place a heavy-clean chopping board on top of tofu squares. 4 This process will drain the water from tofu. Let it drain for about 15 minutes. 5 While tofu is draining, place strips of pork in a bowl, add the marinade. Let it stand for about 15 minutes. 6 Combine all the sauce ingredients in a bowl and mix them thoroughly with a wire whisk then set aside. 7 Cut drained tofu about 1 inch thick then set aside on a plate 8 Place deep frying pan over medium high heat then add 1 1/2 cup vegetable oil. 9 Once oil is hot, fry tofu in few batches so not to crowd the pan. 10 Fry the tofu until light brown then transfer on a paper towel lined plate or strainer. 11 Repeat the process until all the tofu is fried. 12 Preheat a wok over high heat. 13 Add 2 tablespoon vegetable oil. 14 Add chili pepper and stir fry for about 20 seconds. Remove chili pepper from wok and set aside. 15 Add ginger and garlic and stir fry for about 10 seconds. 16 Add marinated pork then stir fry until pork becomes opaque in color. 17 Add fried tofu 18 Add black bean sauce then stir fry for about 1 minute. 19 Whisk sauce mixture then transfer into the wok 20 Keep stirring until sauce thickens. 21 Add sliced tomatoes, and green onions, and sesame oil then stir for another 2 minutes. 22 Add chili pepper back (optional) 23 Serve with Hot Steamed Rice

About


I got introduced into eating tofu, especially this dish, during my teenage years when my parents used to take me to see movies in Manila. I remember always having dinner in this hole-in-a-wall Chinese restaurant called Cho Nam near Quiapo Church. This dish is one of their specialties along with Pata Tim, Pork Asado, and Beef Mami (don't worry, recipes are coming). I loved that restaurant so much that I took the girl that I dated to the same restaurant for a dinner. I ordered us the same food, not realizing that I was taking a big risk of her not liking it and even the possibility of her not going out with me again. Well, to make the story short, I have been married to that girl for 27 years now. Alright, Let's eat.