Adobong Kangkong with Tokwa (Water Spinach and Tofu Adobo style)

Method

1. Pat the tofu cubes dry with paper towels. Heat enough oil in a pan and fry the tofu until golden and crisp on all sides. Drain on paper towels and set aside.
2. Pour off excess oil from the pan, leaving about 1–2 tablespoons. Sauté the minced garlic and sliced onion until fragrant and softened.
3. Add the soy sauce, vinegar, water, and sugar if using. Bring the mixture to a brief boil.
4. Add the kangkong stalks first and cook about 2 minutes.
5. Add the kangkong leaves and toss just until wilted but still bright green.
6. Return the fried tofu to the pan and toss gently so the cubes are coated in the adobo sauce without breaking apart.
7. Taste and adjust seasoning with salt, pepper, or a bit more soy or vinegar as desired, then serve immediately.