Main Dish
Adobong Tokwa: Filipino Tofu Adobo
Original name: Adobong Tokwa (Tofu Adobo)
About this dish
Adobong tokwa is the meatless counterpart to the Philippines' most beloved braise, and in our house it was never a consolation prize. My Lola would fry thick slabs of tokwa until the edges turned crackly, then simmer them in vinegar, soy sauce, garlic, and bay leaves until every cube drank up that dark, tangy sauce.
The whole kitchen smelled like home, and the tofu came out chewy and savory, with just enough bite to stand up to a bowl of hot rice.
Ingredients
UK and US measurements are both included for every recipe.
Firm tofu, sliced into 1-inch cubes
protein500 g
Imperial measurement: 1 block (about 16 oz)
Neutral oil, for frying
fat3 tbsp
Garlic, lightly crushed and peeled
herb6 cloves
White vinegar or cane vinegar
liquid120 ml
Imperial measurement: 1/2 cup
Soy sauce
seasoning60 ml
Imperial measurement: 1/4 cup
Water
liquid120 ml
Imperial measurement: 1/2 cup
Dried bay leaves
herb3 pieces
Whole black peppercorns, lightly cracked
spice1 tsp
Sugar (optional, to balance acidity)
other1 tsp
Salt, to taste
seasoning1/2 tsp
Method
Press and cube the tofu
10 minutesWrap the firm tofu in paper towels or a clean kitchen towel and press gently for 10 minutes to remove excess water. Cut the tofu into 1-inch cubes and set aside.
Fry the tofu
8 minutesHeat the neutral oil in a wide frying pan or skillet over medium-high heat. Carefully add the tofu cubes in a single layer and fry until golden brown and slightly crisp on all sides, about 6 to 8 minutes total. Turn the cubes gently to avoid breaking them. Transfer the fried tofu to a plate lined with paper towels.
Sauté the garlic
1 minutePour off excess oil from the pan, leaving about 2 tablespoons. Reduce heat to medium and add the crushed garlic cloves. Sauté until fragrant and lightly golden, about 1 minute.
Build the adobo sauce
3 minutesPour in the vinegar, soy sauce, and water. Add the bay leaves, cracked black peppercorns, and sugar if using. Bring to a gentle simmer and let the sauce reduce slightly, about 3 minutes.
Simmer the tofu in the sauce
5 minutesReturn the fried tofu cubes to the pan and stir to coat evenly. Lower the heat and simmer for 5 minutes, turning the cubes occasionally, until the tofu absorbs the sauce and the liquid thickens to a glossy glaze. Taste and season with salt if needed.
Rest and serve
3 minutesTurn off the heat and let the adobong tokwa rest for 2 to 3 minutes so the flavors settle. Serve hot with steamed rice.
Equipment
- Frying pan or skillet
- Cutting board
- Knife
- Measuring spoons
- Paper towels
Nutrition facts
Tips
- Pressing the tofu well is the secret to a good adobong tokwa—it keeps the cubes from turning mushy and helps them soak up more sauce.
- For a deeper, more traditional flavor, use cane vinegar (sukang Iloco or sukang maasim) if you can find it, white vinegar works fine in a pinch.
- Let the dish rest off the heat for a few minutes before serving so the tofu absorbs the sauce and the flavors meld together., Leftovers taste even better the next day, store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Serving suggestions
- Serve with steamed jasmine rice or garlic fried rice.
- Pair with a side of blanched greens like kangkong or bok choy for a complete meal.
- Top with extra fried garlic and a drizzle of the adobo sauce.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.