|Kamote Taps-Stuffed Tofu in Adobo Sauce|
This is inspired by Max’s restaurant. I read the description in the menu and made some modification: instead of kangkong, I replace it with kamote taps. I also removed the shitake mushrooms.
You will need;
6 pieces tokwa or tofu, fried until all sides turned golden brown
1 bunch of kamote taps, chopped to about an inch long, blanched
1 cup water
2-4 tbsp soy sauce
2-4 tbsp vinegar
2-4 tbsp oyster sauce
2 tbsp brown sugar
1 bay (laurel) leaf, crushed
1 small can button mushroom, sliced
1 medium sized onion, minced
2 tbsp cornstarch dissolved in 2 tsbp water
Here’s how to do it:
After frying tofu, slice it halfway through then stuff with kamote taps. Set aside.
For the adobo sauce:
Sauté onion and mushroom. Add vinegar, soy sauce and stir for about a minute. Add water, brown sugar, bay (laurel) leaf and oyster sauce. Simmer for a minute then add cornstarch mixture and simmer until thickens. Pour over kamote taps-stuffed tokwa. Top with roasted garlic.
Before frying the tofu, soak it in hot water for about 2-3 minutes to make it firm first.
Coat the first side of tofu to be fried with cornstarch to prevent it from sticking on the pan.