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How to Cook Adobong Pusit at Tokwa (Squid Adobo with Tofu)

Adobong pusit is a favorite among the many Filipino dishes and there are also variations on cooking it.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: adobong pusit, tokwa
Servings: 4 - 6 servings
Calories: 275kcal
Author: Manny


  • 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


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.