Filipino Tofu Adobo

This Filipino Tofu Adobo is the perfect meatless braised tofu dish for fall. Soft tofu chunks are coated in a sweet and savory sauce, making this filipino tofu dish an easy healthy tofu recipe. (Vegan/ Vegetarian quick dinner.)

Ingredients

You only need a few simple ingredients for this Asian tofu recipe. The same ingredients can also be used to make traditional pork adobo and chicken adobo:

• 450g firm tofu: I have not tested it yet but I believe tau kwa (the tofu with holes) should also work very well in this recipe as it can absorb all the yummy sauce very well. If you want crispy tofu adobo, coat the tofu in flour then pan-fry before braising but I skip that step to make the dish healthier.
• 2 Tablespoon oil
• 6 cloves garlic: peeled and crushed
• 1 medium onion: I recommend a red onion or shallots for sweetness
• ½ teaspoon whole black peppercorns
• 2 dried bay leaves
• 3 Tablespoon light soy sauce
• 2 Tablespoons white rice vinegar
• ¾ Cup vegetable stock (You can also use chicken stock if you don't need a vegetarian recipe)
• 1 teaspoon dark soy sauce: this is to add color to make the dish more attractive. You can increase it to make it darker and more appetizing (if so, decrease the light soy sauce)
• 1 Tablespoon white sugar: alternatively, add sliced carrots for natural sweetness and the reduce white sugar added (The carrot should be added before the tofu if you want it to be soft.) Make sure you use bone char free sugar if you want a vegan dish.
• Optional: add a bit of cornflour slurry to thicken the sauce at the end (a thicker sauce tastes better here because of the "softer" texture of tofu compared to meat (pork adobo is the more traditional form of this dish.)
• Garnish: sliced red chili and spring onion

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Filipino Tofu Adobo

Zen

This Filipino Tofu Adobo is the perfect meatless braised tofu dish for fall. Soft tofu chunks are coated in a sweet and savory sauce, making this filipino tofu dish an easy healthy tofu recipe. (Vegan/ Vegetarian quick dinner.)

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Course Main Course, Side Dish

Cuisine Filipino

Ingredients

  

• ▢ 1 lb 450g firm tofu If you want crispy tofu adobo, coat the tofu in flour then pan-fry before braising but I skip that step to make the dish healthier.
• ▢ 2 Tablespoons vegetable oil
• ▢ 6 cloves garlic peeled and crushed
• ▢ 1 medium onion: I recommend a red onion or shallots for sweetness
• ▢ ½ teaspoon whole black peppercorns
• ▢ 2 dried bay leaves
• ▢ ¾ Cup vegetable stock You can also use chicken stock if you don't need a vegetarian recipe. Depending on how salted your stock is, you may need to adjust the level of seasoning.
• ▢ 3 Tablespoons light soy sauce
• ▢ 2 Tablespoons white rice vinegar
• ▢ 1 teaspoon dark soy sauce his is to add color to make the dish more attractive. 1 teaspoon creates quite a light dish- you can increase it to make it darker and more appetizing (but will then need to decrease the light soy sauce)
• ▢ 1 Tablespoon white sugar Alternatively, add sliced carrots for natural sweetness and the reduce white sugar added (The carrot should be added before the tofu if you want it to be soft.)
• ▢ Optional: add a bit of cornflour slurry to thicken the sauce at the end
• ▢ Garnish: sliced red chili and spring onion

Instructions

 

• Press the tofu to remove the extra water. Leave under a heavy object for a few minutes then slice into ½ inch cubes.

  (See above if you want crispy tofu- I am skipping the step to make it healthier.)
• Heat a non-stick pan, add a bit of oil, when sizzling pan fry the tofu till brown and crisp (can omit)- plate
• Add the onion, garlic, peppercorn to the same pan, fry for 3 minutes till fragrant. (Make sure not to burn the garlic- stir vigorously and watch the heat levels.)
• Gently add in the tofu then the soy sauces (light and dark), vinegar, bay leaves, soy sauce, and vegetable stock. Simmer for 10-15 minutes or till the sauce is thick. Garnish and serve with rice!

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

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