This Adobong Baboy recipe with Tofu recipe reinvents the iconic Filipino adobo by combining succulent pork belly and crispy tofu in that beloved garlicky, tangy-sweet sauce—with a delicious umami boost from oyster sauce. Perfect for both meat lovers and those looking to add more plant-based protein, this dish delivers double the texture and flavor while keeping the soul-satisfying essence of traditional adobo.
🍖 Best of Both Worlds – Juicy pork + crispy tofu = contrasting textures in every bite
🦪 Umami Powerhouse – Oyster sauce deepens the savory notes of the adobo base
⏱ Quick & Satisfying – Ready in under 45 minutes for weeknight dinners
🍚 Over Garlic Rice – The sauce is liquid gold!
🥬 With Blanched Kangkong – For a fresh contrast
🌶 Spice It Up – Add chili flakes or siling labuyo
Pro Tip: Use extra-firm tofu and press it well for maximum crispiness that holds up in the sauce!
This isn’t just adobo—it’s adobo leveled up. The tofu soaks up the tangy-savory sauce while adding a meaty bite, making it ideal for:
Ready to experience adobo in a whole new way? One bite and you’ll be hooked!
If you’re looking for more adobo recipes, feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
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Adobong baboy recipe with tofu includes tofu and oyster sauce, which gives the adobo sauce a wonderful flavor. Try this recipe, you'll find that everyone will like it. You can cook it quickly, and it will satisfy your cravings!
Cut the meat into serving portions. Set aside.
Cut the tofu into cube pieces. Set aside.
Peel the garlic and mince it, then peel and chop the onion.
Heat the oil in a pan or wok over a medium-high flame. Fry the tofu until golden brown. Take out of the pan and place aside.
Add the pork to the pan and sear for 3 minutes, then season with salt and pepper. Cook until the meat is browned on all sides and the fat has rendered.
Push the pork to the other side of the pan, then take out some oil and just leave 2 tablespoons of oil for sauteing.
Add the onion and saute until softened, then add the garlic and saute until lightly browned and fragrant, then combine with the pork.
Add soy sauce and oyster sauce and saute for 3 minutes.
Pour in water, then add dried bay leaves and sugar. Stir and allow boiling.
Cover with a lid and let it simmer over medium-low heat for 40 minutes, or until the pork gets tender. Stirring occasionally is required.
Add the vinegar and let it simmer for 3 minutes without stirring. After 3 minutes, stir until well combined.
Continue simmering uncovered until the sauce reduces and thickens. Stirring occasionally is required.
Add the pan-fried tofu and stir until well combined with the sauce.
Continue to simmer until it reaches your preferred consistency. Taste and adjust as necessary.
Transfer to a serving dish. Serve with a side of steamed rice. Share and enjoy the food.
Happy cooking!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.