🧱 Ingredients


Main

• 1 block firm tofu (pressed, cubed)
• 1 small onion (sliced)
• 5–6 cloves garlic (crushed or minced)
• 2 tbsp oil

Adobo Sauce

• 3 tbsp soy sauce
• 2 tbsp vinegar (white or cane vinegar)
• 1/2 cup water
• 1–2 bay leaves
• 1/2 tsp whole black peppercorns
• 1 tsp sugar (optional, for balance)


🍳 Instructions


1. Prepare tofu (important)

• Press tofu to remove excess water
• Cut into cubes

• Pan-fry until:
• Golden on all sides
• Slightly crispy

👉 This helps tofu hold shape and absorb sauce

Set aside


2. Build the base flavor

• Heat oil
• Sauté garlic until lightly golden
• Add onion → cook until soft


3. Add sauce (traditional method)

• Add soy sauce + water
• Add bay leaves + peppercorns

Bring to simmer

👉 THEN add vinegar (do NOT stir immediately)
👉 Let it boil untouched for 1–2 minutes

👉 This reduces harsh acidity (important Filipino technique)


4. Braise tofu

• Add fried tofu
• Simmer 15–20 minutes

👉 Flip tofu occasionally
👉 Sauce reduces and penetrates tofu


5. Finish

• Taste and adjust:

Add sugar if too sharp
Add soy if too light

• Optional: reduce further for thicker glaze


🌿 Flavor Profile

• Salty → soy sauce
• Tangy → vinegar
• Aromatic → garlic + bay leaf
• Peppery → whole peppercorns

👉 Balanced, bold, comforting