Adobong Kangkong with Tofu

Adobong kangkong with tofu is a satisfying meat-free ulam with crisp golden tofu, tender water spinach and a savoury soy-vinegar sauce. Cooking the stems before the leaves keeps the vegetable evenly tender, while adding the fried tofu at the end helps it retain some texture.

Ingredients

• 400 grams firm tofu, drained
• 2 bunches kangkong
• 3 tablespoons cooking oil, divided
• 5 cloves garlic, minced
• 1 small onion, sliced
• 1/4 cup soy sauce
• 3 tablespoons cane vinegar
• 1/2 cup water
• 1 teaspoon brown sugar, optional
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns or ground pepper
• Sliced chilli, optional

Use firm tofu so the cubes hold their shape. Taste the finished sauce before adding salt because soy sauce brands differ in salinity.

Wash and separate the kangkong

Discard wilted, slimy or badly damaged leaves. Wash the kangkong thoroughly under running water, paying attention to the hollow stems. The FDA recommends washing produce under running water and keeping it separate from raw meat and seafood during preparation.

Cut the tender stems into 5-centimetre lengths and keep them separate from the leaves. This small step prevents the leaves from overcooking while the stems soften.

Dry and brown the tofu

Pat the drained tofu dry and cut it into bite-size cubes. Heat 2 tablespoons oil in a wide pan over medium heat. Brown the tofu in a single layer, turning until several sides are golden. Transfer it to a clean plate.

Dry tofu splatters less and browns better. Do not crowd the pan. If the tofu releases water, let it evaporate before turning the cubes rather than raising the heat sharply.

Build the adobo sauce

Add the remaining oil if the pan is dry. Sauté the garlic until fragrant, then add the onion and cook until softened. Pour in the soy sauce, vinegar and water. Add the bay leaf, pepper and optional sugar.

Bring the sauce to a steady simmer. Many cooks prefer not to stir immediately after adding vinegar; letting it boil briefly mellows the sharp aroma. After one to two minutes, stir and taste carefully.

Cook stems before leaves

Add the kangkong stems and simmer for about 2 minutes. Add the leaves in batches, turning them into the sauce as they wilt. Cook only until tender and bright, usually another 1 to 2 minutes.

Return the tofu and fold gently so the cubes are coated. Simmer for one minute, then turn off the heat. Add chilli if desired. Remove the bay leaf before serving.

Adjust the sauce without making it salty

For more sauce, add water a few tablespoons at a time. For more acidity, add a small splash of vinegar and simmer again. If the sauce is already salty, do not add sugar alone to hide it; dilute it with water and add more unsalted kangkong or tofu if available.

Serve with hot rice. For another plant-based tofu meal with green beans, try our garlic calamansi firm tofu with sitaw.

Useful variations

• Add sliced mushrooms after the onion and cook until their moisture reduces.
• Use coconut aminos or a lower-sodium soy sauce if that suits your diet, then adjust to taste.
• Add toasted garlic at serving for extra aroma.
• For a saucier dish, increase water without increasing soy sauce at the same rate.

Do not treat an ingredient substitution as allergen-free automatically. Soy sauce can contain wheat, and tofu contains soy; check packaging when cooking for someone with an allergy.

Safe storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour if the room is above 32°C. USDA guidance says cooked leftovers can generally remain refrigerated for 3 to 4 days.

Reheat the portion you need until steaming hot throughout. The kangkong will soften further, so use gentle heat. Discard leftovers held at room temperature beyond the safe time, even if they smell normal.

Yield: 4 servings. Prep time: about 15 minutes. Cook time: about 20 minutes.

Food-safety references

• FDA: Selecting and serving produce safely
• FDA: Are you storing food safely?

Recipe reviewed: 4 October 2026.