Adobong tokwa, also known as tofu adobo, has one the best Filipino flavors transformed into a vegetarian recipe with savory, tangy, and a lightly sweet sauce that goes well with firm tofu. Put a little rice on the side, and call it a satisfying meal!
Table of contents
What is Adobong Tokwa?
Adobong Tokwa is Filipino tofu in traditional adobo sauce. Similar to extra firm tofu in our local grocery store, you can use firm or extra firm tofu.
To make the best tofu adobo, use pre frozen tofu! Freezing the tofu makes the dish meatier and absorbs all the sauce better.
To make tofu adobo, season it with the common Filipino adobo seasonings of garlic and onions, soy sauce, white vinegar, peppercorns, and bay leaves. For this recipe I add brown sugar and caramelize shallots to add a sweeter taste profile which goes well with spongy tofu.
More about Tokwa
Tokwa, also known as Filipino tofu, is a type of firm tofu that is commonly used in Filipino cuisine. It is made from coagulated soy milk that has been pressed and formed into blocks.
Tokwa has a dense texture and a mild flavor, making it a versatile ingredient that can be used in a variety of dishes.
In Filipino cooking, tokwa is often fried until golden brown and crispy, then served as a protein-rich accompaniment to dishes like pancit (stir-fried noodles), lugaw (rice porridge), or as a topping for tokwa’t baboy, a popular appetizer made with diced tokwa and boiled pork belly marinated in a mixture of soy sauce, vinegar, garlic, and onions.
Tokwa is also commonly used as a meat substitute in vegetarian versions of Filipino dishes, such as tokwa sisig (a sizzling dish made with chopped tokwa, onions, and chili peppers), making it a versatile ingredient suitable for various dietary preferences.
Overall, tokwa is a staple ingredient in Filipino cuisine, prized for its versatility, affordability, and nutritional value.
Ingredients in Tofu Adobo
- Extra Firm or Firm Tofu – Best choice for mixing and maintaining shape and has a good bite (freeze tofu to make it more meatier in texture)
- Olive Oil – Since this is a vegetarian adobo, olive oil imparts richness in the sauce. It’s a must have.
- Garlic – Mince several cloves. Filipino way…just add as much as you like.
- Ginger – Elevates and livens this vegan dish with more aromatics and spice.
- Shallots/Onions – I used shallots to impart more mild sweetness, but yellow onion works well
- Vegetable Stock – Adds flavor and sauce volume
- Low Sodium Soy Sauce – Low sodium is important because the tofu is like a sponge, so the salt is easily absorbed
- White Distilled Vinegar – A must for adobo tangy flavor
- Golden Brown Sugar – Works well with the tofu to balance the salty seasonings
- Black Peppercorns – Piquant and bold. If you do not like to bite into peppercorns, use coarse freshly ground black pepper
- Bay Leaves – 3-4 leaves work for herb aromatics
Equipment
- Thick-bottomed saucepan
- Cutting board and knife
- Measuring spoons and cups
- Mixing spoon
Steps to Make Adobong Tokwa (Tofu Adobo)
- Prepare the Tofu
- Pat the frozen and thawed tofu dry and cut it into small cubes, then tear some pieces for texture.
- Create the Adobo Sauce
- Heat olive oil in a thick-bottomed saucepan and sauté minced garlic until fragrant.
- Add ginger, shallots/onions, and peppercorns to enhance the fragrance.
- Pour in the vegetable stock, low sodium soy sauce, white distilled vinegar, and brown sugar.
- Allow the sauce to simmer and slightly reduce for at least 10-15 minutes, stirring occasionally.
- If you want the sauce to be more thick, add cornstarch slurry which is 1 tablespoon cornstarch mixed with 1 tablespoon cold water, THEN add that into the sauce. Boil with the sauce for 1 minute and it will become much thicker.
- Incorporate the Tofu
- Add the tofu into the sauce and mix well.
- If desired, let the tofu marinate in the sauce for an additional 5 minutes to enhance the flavor.
- Serve and Enjoy
- Serve the adobong tokwa with a side of rice for a delicious vegetarian meal.
- For leftover enjoyment, consider using the adobo tofu in tacos the next day – simply place it in a crispy corn taco shell and top with hot sauce and cilantro.
- Explore Additional Options (Optional)
- Consider adding mushrooms, fingerling potatoes, bok choy, or additional ginger to further enhance the dish’s flavor and texture.
NOTES
The key to elevating this tofu adobo recipe is to create a good sauce and using fresh, firm, previously frozen tofu.
Frozen tofu makes more dense and “meaty” tofu. Freeze it overnight. Let it thaw 100% completely and then it’s ready for use.
No Marinating Required
It might be mistaken to marinate the tofu, but tofu is like a sponge.
In order for the tofu to not be wet with a saucy and salty middle, add the tofu at the very last so it has a more pure tofu taste, texture, and works with the sauce instead of being overtaken and saturated with it.
Tofu Preparation
- Cut the tofu into little cubes AND tear some. This rustic method will give textures and crevices to allow the adobo sauce to attach to the tofu, instead of it just sliding off. The smaller the better for more sauce coating through each bite.
I’ve tried making it with crispy pan-fried tofu, but the tofu becomes soft again when in the sauce and I like this dish more with a fresher version of plain tofu. It’s a lot faster too, which is always a win in my book.
However, if you would like to toast the tofu and slightly give it a sear, then use a separate pan with some oil, high heat, and give it some browning before adding it all in.
Making Tofu Adobo Sauce AWESOME
The sauce has added focus in this tofu recipe. While traditional Filipino adobo naturally imparts fat and richness from meat to add texture to the sauce, vegetarian tofu adobo is very low in fat, and almost fat free.
- It’s nice for the sauce to reduce a little and so with this version of a tofu adobo recipe, it’s important to let the sauce slow simmer before adding any tofu.
- The addition of brown sugar helps to slightly thicken the sauce.
If you like thick sauce, add 1 tablespoon of cornstarch mixed with 1 tablespoon cold water, THEN add to the adobo sauce and bring sauce to boil for one minute.
Make Leftovers Fun
Be sure to have that side of rice for a delicious vegetarian meal. It’s even better to eat with garlic fried rice that you can make with the leftover rice.
You can stretch this recipe into tofu tacos the next day too! For next day leftovers, I add the adobo tofu in between a crispy corn taco shell, top with hot sauce and cilantro, and call it a day. It’s so yummy and so easy!
Try More Mouth-Watering Vegetarian Recipes
Get the Right Sides with Green and Crisp Baby Bok Choy
Flavorful Skillet Tofu Satay (& Quick Peanut Sauce)
Add Ins and Variations
- Mushrooms – My favorite option for more meaty texture and flavor. Shitake are a great choice. Sauté well the tofu and Shitake together in a separate pan, then add into the sauce once they are browned.
- Potatoes – Small fingerling potatoes, cut to a size similar to the tofu cubes work best.
- Bok Choy – The slight bitter, mustard notes compliment well with the savory sweet sauce. Chop and add at the end to avoid overcooking.
- Ginger – Another favorite of mine. Mince and sauté with the garlic and onions.
Adobong Tokwa (Filipino Tofu Adobo)
Ingredients
- 3 cups extra firm tofu cut in small cubes; pre frozen and thawed
- 3 tbsp extra virgin olive oil
- 4 cloves garlic fresh garlic, minced
- ½ tbsp fresh ginger grated
- 1 whole shallot chopped, you can use yellow onion as a sub
- ¾ cup vegetable stock you can use chicken stock for non-vegan option
- 4 tbsp low sodium soy sauce
- 2½ tbsp white distilled vinegar
- 3 tbsp brown sugar
- ¾ tbsp peppercorns use coarse ground black pepper if you do not like peppercorns
- 3-4 bay leaves
Instructions
Prepare the Sauce
- Add oil in a hot sauce pan or braiser pan3 tbsp extra virgin olive oil
- Sauté the garlic and ginger, add onions, add peppercorns until fragrant.4 cloves garlic, ½ tbsp fresh ginger, 1 whole shallot, ¾ tbsp peppercorns
- Add the chicken stock, soy sauce, vinegar, brown sugar, bay leaves and mix.¾ cup vegetable stock, 4 tbsp low sodium soy sauce, 2½ tbsp white distilled vinegar, 3 tbsp brown sugar, 3-4 bay leaves
- Let the sauce simmer on low for fifteen minutes. Stir occasionally.(if you want a thick sauce, add a 1 tablespoon of cornstarch mixed with 1 tablespoons cold water, drop it in, and boil for one minute till the sauce thickens)
Finish Making Tofu Adobo
- Now either add your cubed tofu fresh, or sauté and sear the tofu in another pan, then add the tofu. Gently fold everything together. Serve and Enjoy!3 cups extra firm tofu
Notes
- serve with steamed rice
- for more excitement, serve with garlic fried rice
- add in Shitake mushrooms
- serve with baby bok choy
- make extra and have adobo tofu tacos the next day
- make leftovers by adding sautéd broccoli and mix together
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