Ingredients
- 16 oz extra firm tofu (450g)
- 3 tablespoons canola oil (or other cooking oil)
- 12 garlic cloves (crushed and peeled)
- 1 medium red onion (diced)
- 1 teaspoon whole peppercorn
- 4 bay leaves (dried)
- 3 tablespoons soy sauce
- 3 tablespoons distilled white vinegar
- ¾ cup vegetable broth
- 1 teaspoon dark soy sauce (or regular soy sauce)
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
12
g
Protein
14
g
Fat
17
g
Calories
252
You searched for the best low carb adobong tokwa (tofu adobo), and now you're here. Excellent! Eat just one bite of this low-carb recipe for tofu adobo, and you will wonder how so much scrumptious flavor can be packed into a single dish without ruining your diet. Best of all, this low carb adobong tokwa recipe is so easy to cook, anyone could make it. Ready to make the best low carb adobong tokwa (tofu adobo) you've prepared in your life? Read on!
Instructions
- Press the tofu to remove excess water. Slice into cubes or shape of your choice.
- Heat a large non-stick pan or skillet and add canola oil.
- Pan-fry the tofu in oil until golden brown and crisp on all sides. Move the tofu to the side of the pan.
- Add in the onions, garlic, and whole peppercorns in the middle of the pan. Leave the garlic and onions to cook until tender, around 3-4 minutes.
- Add the bay leaves, soy sauce, vinegar, and vegetable broth. Mix well and leave to simmer over medium heat until it comes to a boil.
- Add in dark soy sauce, if using. Taste the sauce and feel free to adjust to your taste. You can add more soy sauce for saltiness and/or vinegar for more acidity.
- Leave the tofu to cook in the sauce for 10-12 minutes or until the sauce has reduced.
- Serve warm with cauliflower rice (optional).