Tokwang Adobo Sa Gata Recipe

In a large frying pan over medium heat, cook tofu squares in enough oil for deep frying until golden brown on all sides. Drain on a rack over paper towels. Set aside and keep warm.

Meanwhile, heat about 2 tablespoons oil over in a wok over medium heat. Sauté garlic, bay leaf, and whole peppercorns for 3 to 4 minutes. 

Add soy sauce, white vinegar, and water. Simmer for 5 minutes or until vinegar's acidity is cooked off. 

Add coconut cream and stir to mix. Add cooked tofu to the wok and toss to combine. Bring to a gentle simmer and simmer until just heated through and the tofu has absorbed some of the adobo sauce. Serve while hot.