FILIPINO TOFU ADOBO
Try the craveable and comforting national dish of the Philippines, but vegan: Filipino Tofu Adobo (adobong tokwa)! Our family recipe is INCREDIBLY easy to make.
Ingredients
- 2 medium Russet potatoes peeled and sliced into ⅓-inch (~1 cm) thick half moons
- 2 tablespoon neutral oil (such as vegetable oil) plus more to drizzle over potatoes
- Salt & freshly cracked black pepper to taste
- 1 14-oz block of extra firm tofu pressed at least 15 minutes
- 2 tablespoon plus ½ cup low sodium soy sauce divided
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon organic granulated sugar
- 1 onion sliced thinly
- 1 head of garlic peeled and minced
- 3 bay leaves
- 1 teaspoon black peppercorns
To serve:
- sliced green onions to garnish
- steamed jasmine rice
Instructions
- Roast the potatoes: Preheat oven to 400° F (200°C). Arrange potatoes in one layer over a lined baking sheet. Drizzle with oil and season with salt and pepper. Roast potatoes in the oven for 25 minutes. Then broil for 3-6 minutes, or until potatoes are golden brown. Turn pan halfway through the broiling process.
- Brown the tofu: Meanwhile, heat 1 tablespoon of oil over medium-high heat. Slice pressed tofu into bite-sized cubes. Add tofu to pan and coat with 2 tablespoon soy sauce. Pan-fry until nicely browned. Remove tofu from pan and set aside. (See air fryer and baking options in the Recipe Notes)
- Make the adobo sauce: In a bowl, whisk together ½ cups each of water, soy sauce, and vinegar with the sugar. Set aside.
- Cook the sauce: Heat an additional 1 tablespoon oil in the pan. Add sliced onion and sprinkle with salt to draw out the water and cook until golden brown. Then add minced garlic to the pan and cook until fragrant and golden brown, stirring frequently to avoid burning. Add the sauce to the pan, along with the peppercorns and bay leaves. Bring to a boil, then reduce to simmer for 5 minutes.
- Add tofu and potatoes and stir well to incorporate into sauce. Simmer for 5 more minutes. Add salt and pepper, to taste, if desired. Serve with steamed jasmine rice. Enjoy!
Notes
- Press the tofu: Press the tofu for at least 15 minutes in advance. We recommend using a tofu press. The more liquid you remove from the tofu, the crispier it'll be.
- Use extra-firm tofu: We prefer extra-firm tofu because it stands up well to being cooked in a sauce, and it has a meatier bite.
- Air fryer or baking options: You can also air fry or bake the tofu instead of pan-frying it. First, toss tofu cubes in 1 tablespoon oil + 2 tablespoon soy sauce. Air fryer: 400°F (200°C) for 15 minutes, shaking halfway. Oven: bake the tofu over a lined baking sheet at 400°F (200°C) for 25 minutes, and then broil on high for 3-6 minutes, or until nicely browned.
Tried this recipe?Let us know how it was!