Adobong Sitaw at Tokwa

A meatless adobo-style ulam with string beans and tofu cooked in vinegar and soy sauce. It is savory, tangy, and affordable.

Estimated cost: ₱65–₱80

Prep 10 min · Total 25 min · Serves 1

Nutrition per serving: 264 kcal · 17 g protein · 22 g carbs · 12 g fat

Ingredients

• 250g, cut into 2-inch pieces sitaw
• 100g, cubed firm tofu
• 1 tsp cooking oil
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 3 cloves, minced garlic
• 1/4 tsp black pepper
• 3 tbsp water

Steps

1. Pat tofu dry with paper towels so it browns better.
2. Heat oil in a pan over medium-high heat and sear tofu cubes for 2 minutes per side until lightly golden; remove and set aside.
3. Lower heat to medium, add garlic, and sauté for 30 seconds until aromatic.
4. Add sitaw and stir-fry for 2 minutes until bright green.
5. Pour in soy sauce, vinegar, water, and black pepper. Let it boil uncovered for 1 minute before stirring to soften the sharp vinegar smell.
6. Return tofu to the pan, cover, and cook over medium-low heat for 5 to 7 minutes until sitaw is tender-crisp.
7. Uncover and simmer for 2 more minutes until the sauce lightly coats the vegetables.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).