Afghan-style Spiced Tofu and Pork

Ingredients

In this Afghan adaptation of the Filipino dish, Tokwa't Baboy, we incorporate Afghan spices such as cumin, coriander, turmeric, and cardamom to infuse the dish with the distinct flavors of Afghan cuisine. Additionally, we substitute the traditional vinegar-based sauce of the original recipe with a flavorful Afghan-inspired sauce, enhancing the overall taste profile. We alse have the original recipe for Tokwa't baboy, so you can check it out.

• 500g (1.1 lb) pork belly, cut into bite-sized pieces 500g (1.1 lb) pork belly, cut into bite-sized pieces
• 400g (14 oz) firm tofu, drained and cubed 400g (14 oz) firm tofu, drained and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork belly, soy sauce, cumin, coriander, turmeric, and cardamom. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large skillet over medium heat. Add the marinated pork belly and cook until browned and crispy, about 8-10 minutes. Remove the pork from the skillet and set aside.
3. 3.
   In the same skillet, add the tofu cubes and cook until golden brown and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
5. 5.
   Add the tomato paste to the skillet and cook for an additional 2 minutes, stirring constantly.
6. 6.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
7. 7.
   Return the cooked pork and tofu to the skillet. Stir well to coat them with the sauce. Cook for an additional 2-3 minutes to heat through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with fresh cilantro and serve hot with fragrant Afghan rice.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, keep in mind that pork belly adds a rich and succulent flavor to the dish.
• Tofu — Make sure to drain the tofu well before cubing it to achieve a crispy texture. Pressing the tofu between paper towels or using a tofu press will help remove excess moisture.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or chili flakes to the sauce.
• Serve the dish with a side of Afghan flatbread or naan to soak up the flavorful sauce.
• If you prefer a vegetarian version, you can omit the pork and double the amount of tofu.
• Adjust the spices according to your taste preferences. Feel free to add more or less of any spice to suit your palate.
• To make the dish more colorful, you can add diced bell peppers or carrots during the sautéing step.

Serving advice

Serve Afghan-style Spiced Tofu and Pork hot with fragrant Afghan rice. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

Arrange the crispy tofu and pork belly on a bed of fragrant Afghan rice. Drizzle the sauce over the top and garnish with a sprinkle of fresh cilantro. Serve with a side of Afghan flatbread or naan for an authentic touch.