Adobong Tokwa

Instructions

1. Prepare the tofu
   Drain the tofu and pat dry with paper towels. Cut into 1-inch cubes and set aside. To remove excess moisture, you can place the cubes between paper towels with a weight on top for about 10 minutes.
2. Fry the tofu
   Heat vegetable oil in a large pan over medium-high heat. Fry the tofu cubes until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels. Set aside.
3. Prepare the adobo sauce
   In a pan, heat 1 tablespoon cooking oil. Sauté the minced garlic until fragrant and slightly golden. Add the sliced onions and cook until translucent.
4. Combine ingredients
   Add the fried tofu to the pan with garlic and onions. Pour in the soy sauce, vinegar, and water. Add the bay leaves, black peppercorns, and brown sugar. Stir gently to combine without breaking the tofu.
5. Simmer the adobo
   Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 15-20 minutes to allow the tofu to absorb the flavors. If adding green chilies, add them halfway through the simmering process.
6. Reduce the sauce
   After simmering, remove the lid and increase the heat to medium. Let the sauce reduce until it thickens slightly, about 3-5 minutes. Stir occasionally but be gentle to keep the tofu intact.