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Adobong Tokwa or Tofu Adobo Pin It!
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How to Cook Adobong Tokwa

Adobong tokwa is a flavorful Filipino dish featuring crispy fried tofu soaked in a savory, tangy, and slightly sweet adobo sauce.
Prep Time5 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: adobo sauce, adobong tokwa, fried tokwa
Servings: 2 servings
Calories: 102kcal
Author: Manny

Ingredients

  • 5 pcs tokwa cut into 2 pcs

For the sauce:

  • 2 Tbsp. soy sauce
  • 3 cloves garlic minced
  • 2 pcs siling labuyo
  • 1/3 cup water
  • 1/4 tsp. ground black pepper
  • 1/2 Tbsp. sugar
  • 1 Tbsp. oyster sauce
  • 2 Tbsp. vinegar
  • 1/2 Tbsp. cornstarch + 1 Tbsp. water for cornstarch slurry
  • sesame seeds for garnishing
  • cooking oil for frying

Instructions

How to Cook Adobong Tokwa:

  • Cut the each tokwa into 2 pcs and put in a colander to dry for a few minutes.
  • Heat cooking oil in a deep pan and fry the tokwa until golden brown. When cooked, remove from oil and drain in a colander.
  • In the same pan, reduce the oil to 2 Tbsp. and saute garlic and siling labuyo for one minute.
  • Then add the soy sauce, sugar, black pepper, water, oyster sauce and vinegar. Bring to a boil and do not stir for 3 minutes.
  • Then add the cornstarch slurry and stir until the sauce is thick. Turn off heat.
  • Arrange the fried tokwa in a platter and pour the adobo sauce on top. garnish with fried garlic or sesame seeds. Serve hot!

Video

Notes

Cooking Tips:

Dry the Tofu Before Frying

Properly drying the tofu is key to achieving a golden, crispy crust. After cutting the tokwa, place it in a colander or on a paper towel to remove excess moisture. This step ensures the tofu fries evenly and prevents oil splatter, making the texture irresistibly crunchy.

Don’t Stir the Vinegar Too Soon

When adding vinegar to the sauce, let it boil undisturbed for about three minutes. This allows the acidity to mellow and blend seamlessly with the other ingredients, resulting in a balanced flavor. Stirring too early can cause the vinegar to retain a sharp, overpowering taste.

Use Cornstarch Slurry for a Silky Sauce

A cornstarch slurry thickens the adobo sauce, making it velvety and perfect for coating the tofu. Mix equal parts cornstarch and water, then gradually add it to the sauce while stirring. This technique not only improves the sauce's texture but also helps it