Creedy Recipes

Filipino Tofu Adobo (Adobong Tokwa)

Name: Filipino Tofu Adobo (Adobong Tokwa)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Ingredients: 450 g extra firm tofu or tokwa; 3-4 tbsp neutral oil (see notes); 12 cloves garlic (or more if you’d like!), crushed and peeled); 1 medium red onion (sliced into squares); 1/2 to 1 tsp whole pepper (if you love whole pepper corns, feel free to add more!); 4 dried bay leaves or laurel leaves; 2-3 tbsp soy sauce (see notes if gluten-free); 2-3 tbsp distilled white vinegar; 3/4 cup vegetable broth (or stock); 1 tsp dark soy sauce; 1/2-1 tbsp sugar (adjust to taste (I used coconut sugar); Sinangag (Filipino Fried Garlic Rice); Plain Rice

3 servings

份量

10 minutes

活動時間

35 minutes

總時間

開始烹飪

食材

450 g extra firm tofu or tokwa

3-4 tbsp neutral oil (see notes)

12 cloves garlic (or more if you’d like!), crushed and peeled)

1 medium red onion (sliced into squares)

1/2 to 1 tsp whole pepper (if you love whole pepper corns, feel free to add more!)

4 dried bay leaves or laurel leaves

2-3 tbsp soy sauce (see notes if gluten-free)

2-3 tbsp distilled white vinegar

3/4 cup vegetable broth (or stock)

1 tsp dark soy sauce

1/2-1 tbsp sugar (adjust to taste (I used coconut sugar)

Sinangag (Filipino Fried Garlic Rice)

Plain Rice

步驟

Press your tofu to remove excess water. Slice into cubes or shape of your choice.

Heat a large non-stick pan or skillet. Add a generous amount of oil. Pan-fry or deep fry the tofu in neutral oil until golden brown and crisp on all sides.

Move the tofu to the side of the pan. If you want to lessen the oil, feel free to remove some from the pan. But be generous with the oil since adobo is traditionally quite fatty in the sauce from the cooked down meat (especially if using pork belly).

Add in the onions, garlic, and whole pepper corns. Leave the garlic and onions to cook until tender, around 3-4 minuets.

Add the bay leaves, soy sauce, vinegar, and vegetable broth. Mix well and leave to simmer over medium heat until it comes to a boil.

Add in sugar and dark soy sauce, if using. Taste the sauce and feel free to adjust to your taste. You can add more soy sauce for saltiness, vinegar for more acidity, or sugar for a hint more sweetness. This is really depending on your desired taste. I love a nice kick of acidity for my adobo that’s greatly balanced with some sugar.

Leave the tofu to cook in the sauce for 10-12 minutes or until the sauce has reduced. The longer the tofu sits in the sauce the tastier it gets because tofu absorbs the sauce really well (like a sponge!)

Serve and enjoy your adobo with some Sinangag (Fried Garlic Rice) –homemade recipe here or plain rice. Enjoy!

營養

每份大小

卡路里

262 kcal

總脂肪

17 g

飽和脂肪

2 g

不飽和脂肪

15 g

反式脂肪

1 g

膽固醇

鈉

1115 mg

總碳水化合物

14 g

膳食纖維

1 g

總糖

6 g

蛋白質