Adobong pusit is a favorite among the many Filipino dishes and there are also variations on cooking it. This version of adobong pusit was combined with fried tofu which I’m not sure where this kind of recipe originates but this is always cooked in our home. Maybe my wife just invented it, whenever we cook adobong pusit she always add fried tofu in it. When buying tofu, look for the branded one like the Masoya tofu or tokwa so you can be sure it is always fresh. Tofu or tokwa sold in the wet market usually stinks because the containers and handling are sometimes not hygienic.
To cook adobong pusit at tokwa; Clean the squids by removing the transparent squid bone and beaks by squeezing the head but don’t remove the ink sac. Wash and rinse in running water and put in a strainer to remove the water from the squid. Set aside. Deep fry the tofu blocks and slice it into 3/4 inch cubes then set aside. In a wok, heat oil and saute garlic, onion and ginger. Saute until the onions are soft then add the tomatoes. Stir cook for a minute then cover and simmer until the tomatoes are cooked. Increase the heat and add in the squid and stir cook for a few seconds then cover and cook for about 5 minutes. Season with patis or salt, Magic Sarap, vinegar and kinchay. Add in the cubed fried tofu, cover and cook for 5 minutes more. To see the complete recipe with ingredients in exact measurements, continue reading.
How to Cook Adobong Pusit at Tokwa (Squid Adobo with Tofu)
Ingredients
- 1 kilo small squids
- 3 cloves garlic minced
- 1 medium size onion chopped
- 1 inch ginger julienne (slice into strips)
- 3 pcs medium size tomatoes chopped
- 1 Tbsp. kinchay chopped
- 2 large blocks of tofu about 4 x 4 inches size each
- 2 Tbsp. cooking oil
- Salt or patis to taste
- 1/2 cup vinegar
- 1 tsp. white pepper
- 1 tsp. Magic Sarap
Instructions
How to cook Adobong Pusit at Tokwa:
- Clean the squids by removing the transparent squid bone and beaks by squeezing the head but don't remove the ink sac.
- Wash and rinse in running water and put in a strainer to remove the water from the squid. Set aside.
- Deep fry the tofu blocks and slice it into 3/4 inch cubes then set aside.
- In a wok, heat oil and saute garlic, onion and ginger. Saute until the onions are soft then add the tomatoes.
- Stir cook for a minute then cover and simmer until the tomatoes are cooked.
- Increase the heat and add in the squid and stir cook for a few seconds then cover and cook for about 5 minutes.
- Season with patis or salt, Magic Sarap, vinegar and kinchay.
- Add in the cubed fried tofu, cover and cook for 5 minutes more.
- Serve hot.
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