Here’s another fun and easy recipe for you to do at home. I know Filipino households enjoy the traditional Tokwa’t Baboy, but being that i don’t really like pork that much, I tweaked the Filipino fave and made a Tokwa’t Belly recipe using Bangus Belly. Sarangani Bangus Belly at that! I love how Sarangani Bangus Belly tastes fresh and does NOT have that “lupa” (muddy) smell or taste. I can eat Sarangani Bangus Belly everyday, from paksiw, to ala porbe, to sinigang and “sinipak” na bangus… the list goes on and on…. Deeelish!
First up… Use firm tofu for this recipe. I buy my tofu from a Korean supermarket because they make it fresh everyday and when I do get to buy it, it’s still hot! Yuuuum… You can buy firm tofu in all leading supermarkets. Pat the tofu dry with kitchen towels.
Slice the bangus belly the same way as the tofu. (slice lengthwise, into strips and then into cubes). Remember to pat the Bangus dry as well. Sarangani Bay Bangus belly can be found at the frozen section of your nearest grocery/supermarket. 😉
½ kilo bangus belly, cut into cubes
¼ teaspoon salt
1 pack firm tofu, cut into ½-inch cubes and fried
½ cup Oil for frying
½ cup vinegar
1/3 cup soy sauce
1 onion, coarsely chopped
1 red or green chili, chopped finely
- Cut tofu into cubes. Heat oil in a frying pan. Fry bangus cubes until golden brown in color and crisp on the outside. Drain on a paper towel lined strainer. Set aside. Do the same for the tofu cubes.
- Combine bangus and tofu pieces in a shallow container. Mix well.
- In a bowl, mix vinegar, soy sauce, chopped onions and chili. Pour mixture over the bangus and tofu. Let bangus and tofu marinate in the mixture for about 30 minutes before serving.
“Food nourishes the body as God’s Word nourishes the soul”