Fry these tofu strips until they are satisfyingly golden brown, and pour a delicious peppery adobo sauce over them!
300 grams tofu (tokwa), sliced
1 tablespoon garlic, chopped
1 tablespoon whole peppercorns
2 tablespoons water, optional
1 to 2 teaspoons potato starch, diluted in water
1 Fry the tokwa in oil until light golden brown. Set aside to drain on paper towels.
2 Place soy sauce, vinegar, garlic, bay leaves, peppercorns and sugar in a saucepan. Place over medium heat and simmer for 1-2 minutes. Adjust seasoning as desired and some water may be added to dilute the sauce a little if needed.
3 Thicken the sauce with potato starch slurry, then pour sauce over tokwa and garnish with kinchay leaves and fried garlic.Thicken the sauce with potato starch slurry, then pour sauce over tokwa and garnish with kinchay leaves and fried garlic.
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