Spicy Tokwang Adobo Recipe

In a frying pan over medium-high heat, heat enough oil for frying. Add the tofu and fry the tofu until golden brown on all sides. Remove from the pan into a wire rack over paper towels. Repeat with remaining tofu as needed. 

Meanwhile, on another burner with a wok over medium heat, heat about 2 tablespoons oil. Add garlic and saute until just golden. Add soy sauce, vinegar, bay leaves, black pepper, chili garlic sauce, and siling labuyo. Bring to a boil then lower heat to a simmer. Simmer until the sauce is thickened slightly and the vinegar has lost its raw taste. 

Using scissors, cut the tofu in half. Toss tofu with the spicy adobo sauce and serve while hot.