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Tofu adobo
Adobong tokwa: golden tofu braised in vinegar, soy, garlic and bay
Adobo is the dish Filipinos call national, cooked in some form in nearly every home from Ilocos down to Mindanao, and the meat versions are what most people know. In Catholic households, though, Holy Week and the Fridays of Lent call for a meatless table, and adobong tokwa (tofu adobo) is the answer many families reach for. Firm tofu is fried until it has a golden skin, then simmered in a reduced sauce of cane vinegar, soy sauce, a whole head of garlic, bay leaves and whole peppercorns until the sauce clings, sour and salty with a little sweetness. It tastes even better the next day and is eaten with mounds of plain rice. Chef's tip: press the tofu well and fry it properly; a dry, golden crust is what soaks up the adobo sauce instead of turning it watery.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 3
Ingredients
Method
0/6 doneStep 1: Pat the pressed 16 oz firm tofu dry with kitchen paper. Any surface water will make it spit and stick.
Step 2: Heat 3 tbsp vegetable oil in a wide non-stick pan over a medium-high heat until it shimmers. Fry the tofu in one layer, turning every 2 minutes, until golden on most sides and it sounds crisp when you tap it with a spatula, about 8 minutes. Lift it onto a plate.
8 minStep 3: Turn the heat down to medium. Add 1 head garlic to the same oil and fry until golden at the edges, about 1 minute.
1 minStep 4: Add 4 tbsp soy sauce, ¼ cup cane vinegar, ¾ cup water, 3 bay leaves and 1 tsp black peppercorns. Bring to the boil and leave it, uncovered and unstirred, for 2 minutes so the vinegar loses its raw bite. A common mistake is covering the pan at this point: the steam traps the sharp vinegar smell in the sauce.
2 minStep 5: Stir in 1 tbsp brown sugar, return the tofu and simmer over a medium-low heat for 10–12 minutes, turning the cubes now and then, until the sauce has reduced by about half and coats the back of a spoon.
12 minStep 6: Taste: it should be tangy and salty with a gentle sweetness. Remove the bay leaves, scatter over 2 spring onions and serve hot with steamed rice.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 21 g
- Carbs
- 12 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tofu adobo take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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