Name: Crispy Fried Tofu and Tender Boiled Pork in Soy Sauce Vinaigrette - Tokwa at Baboy
Yield: 6 servings
Ingredients: 1 pound pork shoulder, cut into half inch thick; 2 pints water; 4 extra firm or firm tofu squares, sliced into 4 pcs, (if you get firm tofu rectangles, found in most Asian stores, divide in half horizontally, then sliced into 8 pcs); ½ cup soy sauce; ¼ cup apple cider vinegar; ¼ cup Kalamansi concentrate (Philippine lime @ Filipino grocery stores) or lime juice; 1 cup water; 2 tablespoons brown sugar; 3 minced or finely chopped garlic cloves; ½ medium red onion, sliced in small pieces; 1 cup cooking oil for frying tofu

Serves: 6 servings

Ingredients: 11

A delightful dish featuring crispy fried tofu and tender boiled pork marinated in a flavorful soy sauce vinaigrette.

Ingredients

1	pound pork shoulder, cut into half inch thick
2	pints water
4	extra firm or firm tofu squares, sliced into 4 pcs, (if you get firm tofu rectangles, found in most Asian stores, divide in half horizontally, then sliced into 8 pcs)
½	cup soy sauce
¼	cup apple cider vinegar
¼	cup Kalamansi concentrate (Philippine lime @ Filipino grocery stores) or lime juice
1	cup water
2	tablespoons brown sugar
3	minced or finely chopped garlic cloves
½	medium red onion, sliced in small pieces
1	cup cooking oil for frying tofu

Instructions

1.	Begin by placing the pork shoulder in a small saucepan, covering it with water. Bring to a boil over high heat, then reduce to medium heat. Allow it to simmer for 20 minutes or until tender, adding more water if necessary. Drain the water and set the pork aside in a serving bowl.
2.	Remove excess liquid from the tofu by gently pressing it with paper towels on both sides. Cut the tofu squares into four pieces. Coat each piece with flour, shaking off any excess.
3.	In a 10" skillet, heat cooking oil. Fry 6 tofu pieces at a time, turning halfway through cooking. Each side should brown in about 3 minutes to achieve crispiness. Transfer the fried tofu to a cooling rack placed over a cookie sheet lined with paper towels to drain. Repeat the frying process in batches of 6 until all tofu is cooked.
4.	While frying the tofu, prepare the soy sauce vinaigrette by mixing soy sauce, rice wine vinegar, water, brown sugar, and minced garlic in a bowl. Add sliced red onion to the marinade, then transfer it to the bowl with the cooked pork.
5.	As the fried tofu cools, divide the pieces in half and place them in the vinaigrette. Slice the next batch of tofu and drain the first batch on the side of the bowl. Set aside on a platter to make room for the next batch.
6.	Once all the tofu and pork have been marinated, combine them in the bowl and mix well. This dish serves 6 as a delightful side to Arroz Caldo con Pollo.

Published on Jul 20, 2024 by Luminița