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Adobong Pusit with Tokwa Pin It!
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How to Cook Adobong Pusit at Tokwa

Adobong pusit at tokwa is a comforting Filipino seafood dish made with tender squid and crispy fried tofu simmered in a savory, tangy adobo sauce infused with garlic, ginger, tomatoes, and vinegar.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: adobong pusit, adobong pusit at tokwa, squid adobo, tokwa
Servings: 4 servings
Calories: 275kcal
Author: Manny

Ingredients

  • 1 kilo small squids
  • 3 cloves garlic minced
  • 1 pc medium size onion chopped
  • 1 inch ginger julienne (slice into strips)
  • 3 pcs medium size tomatoes chopped
  • 1 Tbsp. kinchay chopped
  • 2 pcs 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 (granulated seasoning)

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.

Video

Notes

Cooking Tips:

Don't Overcook the Squid

Squid cooks very quickly, so keep an eye on the cooking time to prevent it from becoming tough and rubbery. Once it turns opaque and tender, it's ready to enjoy. Cooking it just until done helps preserve its naturally sweet flavor and delicate texture.

Fry the Tofu Until Golden

Fry the tofu until all sides are lightly golden and crisp before adding it to the sauce. A crisp exterior helps the tofu absorb the adobo sauce without breaking apart during simmering. Patting the tofu dry before frying also reduces oil splatter and creates better browning.

Let the Vinegar Simmer Undisturbed

After adding the vinegar, allow it to simmer for a few minutes without stirring. This simple technique helps mellow the sharp acidity while developing the signature adobo flavor. Once the vinegar has cooked through, stir everything together and adjust the seasoning to taste.