Adobong Kangkong with Tofu: A Filipino Classic with a Twist

Filipino cuisine is renowned for its bold, flavorful dishes showcasing its rich cultural heritage. And when it comes to Filipino classics, adobo is a must-try. This versatile dish can be made with various proteins, but today we’ll introduce you to a unique variation: adobong kangkong with tofu. This delicious and nutritious dish combines the distinctive flavors of adobo with the freshness of kangkong (water spinach) and the heartiness of tofu.

What is Adobo?

Adobo is a popular Filipino dish traditionally made by marinating meat or vegetables in a flavorful mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The ingredients are then simmered together, resulting in a tender, savory, and tangy dish that’s perfect over steamed rice. Adobo is often prepared with chicken or pork, but using kangkong and tofu in this recipe offers a lighter, healthier alternative.

What is Kangkong?

Kangkong, known as water spinach, is a leafy green vegetable commonly used in Southeast Asian cuisine. It has a mild, slightly sweet taste and a delicate texture that pairs beautifully with the robust flavors of adobo sauce. Kangkong is delicious and packed with vitamins and minerals that support good health.

A Tantalizing Twist on the Classic Adobo

This adobong kangkong with tofu recipe offers a delightful variation of the classic Filipino adobo. The combination of kangkong’s mild sweetness and tofu’s satisfying texture, along with the tangy adobo sauce, creates a dish that’s both satisfying and nourishing. It’s perfect for those seeking a healthier alternative to traditional adobo recipes without sacrificing flavor.

Explore other adobo recipes to satisfy your cravings, like this fantastic pork adobo that will become a family favorite.

Crafting the Perfect Adobong Kangkong with Tofu

Now that you’re familiar with this dish’s key players let’s dive into the recipe for adobong kangkong with tofu. Our version uses Lee Kum Kee Premium Soy Sauce and Bragg Apple Cider Vinegar for an extra depth of flavor and adds a touch of star anise for a subtle hint of licorice-like aroma. This delicious recipe will have you craving seconds (or thirds)!

SEE THE FULL RECIPE BELOW!

Adobong Kangkong with Tofu

5 from 1 vote

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

225

kcal

Total time

45

minutes

This adobong kangkong with tofu recipe offers a delightful variation of the classic Filipino adobo. The combination of kangkong’s mild sweetness and tofu’s satisfying texture, along with the tangy adobo sauce, creates a dish that’s both satisfying and nourishing.

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 3 bunch 3 Water Spinach )cleaned and thoroughly washed)

• 500 gram 500 gram Firm Tofu (quartered)

• 250 gram 250 gram Pork (shoulder), sliced thinly cubes

• 1/2 cup 118.29 ml Premium Soy Sauce (Lee Kum Kee)

• 1/3 cup 78.07 ml Apple Cider Vinegar (Bragg)

• 1/2 cup 118.29 ml Water

• 2 2 Bay Leaf

• 1 1 Star Anise

• 3 3 Native Garlic (peeled and pressed)

• 1 large 1 large Red Onion (peeled and sliced thinly)

• Ground Pepper to Taste

• Oil for frying tofu

Directions

• Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into small pieces, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
• Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into cubes.
• In a wide skillet over medium heat, heat oil until very hot. Add tofu and spread it into a single layer. When starting to crisp, turn and continue to fry until golden brown. Remove from pan, drain excess oil on paper towels, and keep warm.
• Add pork and cook in a skillet over medium heat, occasionally stirring, until lightly browned and extract its fat. Add garlic and onions and cook until limp. Season it with ground mixed peppercorn.
• Increase heat to high. Add soy sauce, vinegar, water, bay leaves, and star anise; boil uncovered and without stirring for about 4 to 7 minutes or until bubbly and begins to thicken.
• Add sturdier stalks of kangkong and cook, stirring regularly, for about 1 minute. Add kangkong leaves and cook, stirring regularly, for another 1 minute. Lastly, mix the tofu and stir for 30 seconds to coat it with the sauce. Serve hot, and enjoy your scrumptious adobong kangkong with tofu!

Recipe Video

Did you make this recipe?

Tag @littlechefasia on Instagram and hashtag it with #littlechefasia

Like this recipe?

Follow @littlechefasia on Pinterest

Check my Facebook Page!

Follow LittleChef on Facebook

Frequently Asked Questions