Filipino adobo is not necessarily an all-meat dish. It can be cooked with kangkong and also with other vegetables like eggplant, spinach, cabbage or stringbeans. As we grew up, I remember this same dish would be cooked with just very little amount of fatty meat or shrimp just to flavor the vegetables or even kangkong alone would do. Nowadays, that we are in a place where meat like pork is unavailable, I’ve considered tofu or “tokwa” as an alternative so we can make the dish more healthful.
Adobong Kangkong is a vegetable dish made from native River Spinach, cooked Adobo style in vinegar, soy sauce, garlic and spices. It is usually served as a side dish and with steamed white rice. Try the recipe below:
- 1 big bowl of kangkong (river spinach)
- 3 oz. of extra firm tofu
- 2 tbsp. of vinegar
- 1/4 cup soy sauce
- 5 cloves of garlic, minced
- 1 onion, diced
- 1 tomato, diced
- 1/2 teaspoon of monosodium glutamate (MSG) or 1 teaspoon of maggi magic sarap
- 1/4 cup water
- Salt and pepper to taste
- 1/2 cup cooking oil
- Heat cooking oil in a pan.
- Fry the tofu in medium heat for about 4 to 5 minutes per side
- Turn off heat. Remove the tofu from the pan and let cool.
- Slice the fried tofu into small cubes. Set aside.
- On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left. Sauté garlic, onions and tomato, then add the tofu.
- Add soy sauce and some pepper. Let simmer then add the vinegar. Do not stir for 5 minutes.
- Add the kangkong stalks first, cook for 1 minute then add water let boil, then put in the kangkong leaves. Season with maggi magic sarap or msg. and salt if needed.
- Continue cooking until the vegetable is done.
- Serve hot with rice. Share & enjoy.