Adobong Tofu
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Ingredients
- 500 g firm tofu, cut into 3 cm cubes
- 3 tbsp dark soy sauce
- 2 tbsp white wine vinegar
- 5 garlic cloves
- 1 bay leaves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 19.7 g
- Carbohydrate
- 3.3 g
- of which sugars
- 1.8 g
- Fat
- 20.8 g
- of which saturates
- 2.6 g
- Fibre
- 1.4 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the vegetable oil in a pan and fry the tofu for 5-6 minutes, turning, until golden on all sides. Lift out.
- 2
Crush the garlic and fry in the remaining oil for 1 minute until fragrant.
- 3
Add the dark soy sauce, white wine vinegar, bay leaf and 100ml water and bring to a simmer for 5 minutes.
- 4
Return the tofu to the pan and simmer for a final 3-4 minutes until the sauce has thickened and coats the tofu.
- 5
Serve with steamed rice.
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