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Low Carb Adobong tokwa (Tofu adobo) Recipe
Prep Time
10 minutes
Total Time
35 minutes
Yield
3
servings
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
Adobong tokwa, or tofu adobo, is a wonderful option for meal prep or a weeknight dinner. This low-carb dish features ingredients like extra firm tofu and soy sauce, delivering a savory profile that complements a variety of diets. With just 12 grams of carbs per serving, it supports low-carb eating, making it a great choice for those monitoring their intake. The combination of garlic and onion adds depth, making this recipe a satisfying addition to your dinner rotation.
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).
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