Kamote Taps Stuffed Tofu in Adobo-Mushroom Sauce

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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

Roasted garlic

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.

Tip/s:

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.