Crunchy slices of lechon kawali mixed with crispy tofu—this is a delicious take on your usual tokwa’t baboy!
Serves 2 Prep Time 5 to 10 minutes
Cooking Time 15 minutes
INGREDIENT
FOR THE SAUCE
- 1 tablespoon chopped white onions
- 1 clove garlic, minced
- 1 green finger chili (siling haba), sliced thinly
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 2 tablespoons sugar
- 1 cup firm tofu (tokwa), diced into 1/2-inch cubes, fried, and drained on paper towels
- 1 cup chopped lechon kawali (around 1/2-inch to 1-inch pieces)
- bird’s eye chilies for garnish (optional)
1. Make the sauce: Mix all ingredients in a bowl; set aside.
2. Combine fried tofu and lechon kawali in a bowl.
3 .When ready to serve, drizzle the sauce over the tofu-lechon kawali mixture and toss. Heat a sizzling pan. Add the tofu-lechon kawali mixture. Serve immediately while sizzling. Garnish with bird’s eye chilies, if desired.
