Tokwa't Manok

Name: Tokwa't Manok
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 400g firm tofu, cubed; 300g chicken breast; 4 tbsp soy sauce; 4 tbsp vinegar (cane or white); 1 large onion, finely diced; 3 bird's eye chilies, sliced; 4 cloves garlic, minced; 1 tsp black peppercorns; 2 bay leaves; Oil for frying; Salt

Tokwa't Manok (TOK-waht mah-NOK)

Fried Tofu and Chicken in Vinegar

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 332 kcal

Crispy fried tofu cubes and tender poached chicken in a punchy vinegar-soy dipping sauce with onions and chilies — a tangy, crunchy Filipino appetizer and drinking companion.

Nutrition & Info

Protein 26.0g

Carbs 12.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy ⚠ gluten

Equipment Needed

deep pan pot mixing bowl

Presentation Guide

Vessel: flat plate

Garnishes: sliced chilies, chopped onions

Accompaniments: vinegar-soy sauce, cold beer

Ingredients

400g firm tofu, cubed
300g chicken breast
4 tbsp soy sauce
4 tbsp vinegar (cane or white)
1 large onion, finely diced
3 bird's eye chilies, sliced
4 cloves garlic, minced
1 tsp black peppercorns
2 bay leaves
Oil for frying
Salt

Instructions

1
Poach chicken breast in water with bay leaves and peppercorns for 20 minutes. Let cool, then dice into small cubes.
2
Press tofu to remove excess water. Cut into 1-inch cubes and deep-fry until golden and crispy.
3
Make the sauce: combine vinegar, soy sauce, minced garlic, diced onion, and sliced chilies.
4
Arrange fried tofu and diced chicken on a plate.
5
Pour the vinegar-soy sauce over the top.
6
Toss gently and serve immediately while tofu is still crunchy.

💡

Did You Know?

The original dish uses pork ears, but this chicken version called tokwa't manok has become widely popular as a lighter alternative that is just as addictive with cold drinks.

Chef's Notes

Equipment Tips

deep pan
pot
mixing bowl

Garnishing

sliced chilies, chopped onions

Accompaniments

vinegar-soy sauce, cold beer

The Story Behind Tokwa't Manok

Tokwa't baboy (tofu and meat) is a classic Filipino pulutan — food eaten while drinking. The dish reflects Chinese influence on Filipino cuisine through the use of tofu (tokwa from the Hokkien "tau kwa"). The vinegar-soy dipping sauce is quintessentially Filipino, combining the sour and salty flavors that define much of the cuisine. This chicken adaptation maintains the satisfying contrast of crispy tofu and tender meat.

🕐 Traditionally enjoyed pulutan (drinking food), appetizer 📜 Origins: Chinese-Filipino, centuries old

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