Tofu adobo is an innovative twist on a Filipino classic. This flavorful dish harmoniously combines tofu, fragrant garlic, tangy vinegar, salty soy sauce and spicy peppercorns to wonderful effect. Traditionally this dish includes pork or chicken, but today we'll be recreating it vegan style, and I know you'll love it!
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If you're a regular reader of Daily Dish, you've probably noticed that I like to work my magic with my favorite ingredient, tofu!
I especially love recreating dishes from other cultures. Szechwan tofu (from China) and my Tofu Bahn Mi Sandwiches (from Vietnam) are a few examples of amazing things you can do with tofu. That's why, today I'm super excited to introduce you to a classic Filipino dish - tofu adobo. It's got all the components of a fantastic dish - It's tangy and sweet with a delightfully zingy hint of pepper to balance everything out. Perfect!
Top Tip: You might also enjoy Teriyaki Tofu.
💚Reasons You'll Love This Recipe
💚Trying new recipes from different cuisines is a fantastic way to explore other cultures from the comfort of your own home. Take a culinary trip to the Philippines by making one of their most famous dishes.
💚This recipe can easily be customized with different vegetables. I like to add mushrooms, potatoes and bell peppers to my tofu adobo.
💚Tofu is a great source of plant-based protein!
💚This is a one pan meal that only requires a handful of ingredients that you probably already have in your pantry.
🛒Ingredients
- Firm Or Extra Firm Tofu: I find that tofu that's packaged in shrink wrap is the firmest. If you use tofu that's packed in water, be sure to press it. For more information of whether or not tofu is suitable for a vegan diet, check out my article: Is Tofu Vegan? Everything You Need To Know
- Soy Sauce: Soy sauce adds a savory umami flavor to your adobo sauce. It's a key ingredient in Filipino adobo dishes. Use light soy sauce, not dark soy sauce.
- Rice Vinegar: Vinegar adds acidity and tanginess to balance the sweetness of the brown sugar. It also helps tenderize the tofu. You can use white wine vinegar if you don't have rice vinegar.
- Garlic: There's quite a bit of garlic in tofu adobo. It adds a wonderful aroma and flavor to the adobo sauce. If you're garlic averse, you might not like adobo!
- Brown Sugar: Brown sugar adds a touch of sweetness to balance the saltiness and acidity of the sauce. It also helps caramelize the tofu. You can use white sugar or coconut sugar as alternatives to brown sugar.
- Vegetable Oil: Vegetable oil is used for frying the tofu and provides a neutral base for cooking. You can use other neutral oils like canola oil or grapeseed oil.
- Bay Leaf: Bay leaf adds a subtle earthy flavor to tofu adobo. It's a common ingredient in Filipino adobo recipes.
- Whole Black Peppercorns: Black peppercorns add a mild heat and a peppery flavor to your adobo sauce. They provide a pleasant contrast to the other flavors. Don't use ground black pepper instead of whole peppercorns.
👩🍳How To Make Tofu Adobo
- Prepare the tofu by draining any excess water and cutting it into bite-sized cubes. Set aside.
- In a small bowl, combine the soy sauce, vinegar, , minced garlic, and brown sugar. Stir well until the sugar is dissolved and the ingredients are well combined.
- Heat the vegetable oil in a large skillet or pan over medium heat. Add the tofu cubes and cook until they turn golden brown on all sides. This will take about 5-7 minutes. Remove the tofu from the pan and set aside.
- In the same pan, add the bay leaf and black peppercorns. Toast them for a minute until fragrant.
- Pour the soy sauce mixture into the pan and add the water. Stir well to combine. Bring the mixture to a gentle boil.
- Once the sauce is boiling, reduce the heat to low and add the cooked tofu back into the pan. Allow the tofu to simmer in the sauce for about 10-15 minutes, or until the sauce has reduced and thickened slightly.
- Remove the pan from heat and let the adobo tofu sit for a few minutes to allow the flavors to meld together.
- Serve the adobo tofu over steamed rice and garnish with chopped green onions.
🍽️Serving Suggestions
- Basmati Rice: The traditional way to serve tofu adobo is with steamed rice. Rice complements the savory flavors of the adobo sauce and provides a neutral base for this sweet and tangy dish.
- Garlic Fried Rice: Add a flavorful twist to your meal by serving tofu adobo with garlic fried rice. Sauté minced garlic in a pan with cooked rice and a little oil until the rice is nicely coated and aromatic. The garlicky rice adds a delicious dimension!
- Stir-Fried Vegetables: Pair tofu adobo with a side of stir-fried vegetables to add freshness, color, and extra nutrients to your meal. Sauté a mix of your favorite vegetables like bell peppers, broccoli, snap peas, carrots, or bok choy for a healthy and vibrant addition.
- Pickled Vegetables: The tanginess of pickled vegetables provides a delightful contrast to the rich flavors of tofu adobo. You can serve a side of pickled cucumbers, carrots, or radishes.
- Mango Salsa: For a tropical twist, serve tofu adobo with a side of fresh mango salsa. Dice ripe mangoes, tomatoes, red onions, jalapeños, and cilantro, then toss them together with a squeeze of lime juice and a pinch of salt. The sweet and tangy salsa adds a burst of flavor and a hint of sweetness that complements the adobo.
❄️Storage Instructions
Refrigerator:
- Allow the tofu adobo to cool down to room temperature before storing it. Placing hot food directly in the refrigerator can raise the internal temperature, affecting the overall storage environment.
- Transfer the leftover tofu adobo into an airtight container. Choose a container size that comfortably accommodates the amount of adobo without leaving excessive empty space.
- Seal the container tightly to prevent air and moisture from entering. This helps maintain the flavor and quality of the tofu adobo for a longer duration.
- Place the container in the refrigerator. The cold temperature will help slow down the growth of bacteria and keep the tofu adobo fresh.
- Consume the leftover tofu adobo within 3-4 days for optimal freshness. After this period, the flavor and texture may start to deteriorate.
Freezer:
- Allow the tofu adobo to cool completely if it was freshly cooked. This step is crucial to prevent condensation and ice crystals from forming during the freezing process.
- Transfer the cooled tofu adobo to a freezer-safe container (or freezer bag.) Ensure that the container or bag is airtight and has enough space to accommodate the adobo with some room for expansion.
- Seal the container or bag tightly, removing as much air as possible to minimize freezer burn. Label the container with the date to keep track of its freshness.
- Place the tofu adobo in the freezer and store it in a flat position to maximize space and prevent leakage. Avoid stacking or overcrowding the containers to maintain the adobo's integrity.
- The frozen tofu adobo can be stored for up to 2-3 months. However, for optimal taste and texture, I recommend consuming it within the first month.
- When ready to use, thaw the tofu adobo in the refrigerator overnight. Once thawed, reheat it on the stovetop or in the microwave until heated through.
While freezing tofu adobo can alter its texture slightly, it's still a convenient option for preserving it for an extended period. Take note that the sauce might thicken upon freezing, but it should still be enjoyable when reheated.
🙋♀️Frequently Asked Questions
Mexican adobo is a marinade made with dried chilies, vinegar, garlic, and spices, giving it a rich and smoky flavor. Filipino adobo, on the other hand, is a tangy, savory dish cooked by simmering the ingredients in a sauce made with soy sauce, vinegar, garlic, and spices. While both share the name "adobo," they differ in ingredients, flavors, and cooking methods.
You can substitute tamari sauce or coconut aminos if you're looking for a way to replace soy sauce in the recipe.
Yes, tofu adobo can be made vegan by using vegan-friendly ingredients and omitting non-vegan components. Choose firm tofu as the protein base and substitute non-vegan ingredients like fish sauce with vegan alternatives such as soy sauce or vegan fish sauce substitutes. By checking the vinegar and ensuring all ingredients are vegan-friendly, you can enjoy a delicious vegan version of tofu adobo.
You Might Also Enjoy These Tofu Recipes
Hunan Tofu And Vegetable Stir Fry
Easy Vegan Tofu Ricotta Cheese
Tofu Ground Beef { Vegan Tofu Crumbles}
📖 Recipe
Tofu Adobo
Ingredients
- 14 ounces firm tofu cut into bite-sized cubes
- ¼ cup light soy sauce
- ¼ cup vinegar white or rice vinegar
- 8 cloves garlic minced
- 1 tablespoon brown sugar
- 2 tablespoon vegetable oil
- 1 bay leaf
- ½ teaspoon whole black peppercorns
- ½ cup water
- Green onions chopped (for garnish)
Instructions
- Prepare the tofu by draining any excess water and cutting it into bite-sized cubes. Set aside.
- In a small bowl, combine the soy sauce, vinegar, , minced garlic, and brown sugar. Stir well until the sugar is dissolved and the ingredients are well combined.
- Heat the vegetable oil in a large skillet or pan over medium heat. Add the tofu cubes and cook until they turn golden brown on all sides. This will take about 5-7 minutes. Remove the tofu from the pan and set aside.
- In the same pan, add the bay leaf and black peppercorns. Toast them for a minute until fragrant.
- Pour the soy sauce mixture into the pan and add the water. Stir well to combine. Bring the mixture to a gentle boil.
- Once the sauce is boiling, reduce the heat to low and add the cooked tofu back into the pan. Allow the tofu to simmer in the sauce for about 10-15 minutes, or until the sauce has reduced and thickened and started to caramelize.
- Remove the pan from heat and let the adobo tofu sit for a few minutes to allow the flavors to meld together.
- Serve the adobo tofu over steamed rice and garnish with chopped green onions.
Notes
Storage Instructions
Refrigerator:- Allow the tofu adobo to cool down to room temperature before storing it. Placing hot food directly in the refrigerator can raise the internal temperature, affecting the overall storage environment.
- Transfer the leftover tofu adobo into an airtight container. Choose a container size that comfortably accommodates the amount of adobo without leaving excessive empty space.
- Seal the container tightly to prevent air and moisture from entering. This helps maintain the flavor and quality of the tofu adobo for a longer duration.
- Place the container in the refrigerator. The cold temperature will help slow down the growth of bacteria and keep the tofu adobo fresh.
- Consume the leftover tofu adobo within 3-4 days for optimal freshness. After this period, the flavor and texture may start to deteriorate.
- Allow the tofu adobo to cool completely if it was freshly cooked. This step is crucial to prevent condensation and ice crystals from forming during the freezing process.
- Transfer the cooled tofu adobo to a freezer-safe container (or freezer bag.) Ensure that the container or bag is airtight and has enough space to accommodate the adobo with some room for expansion.
- Seal the container or bag tightly, removing as much air as possible to minimize freezer burn. Label the container with the date to keep track of its freshness.
- Place the tofu adobo in the freezer and store it in a flat position to maximize space and prevent leakage. Avoid stacking or overcrowding the containers to maintain the adobo's integrity.
- The frozen tofu adobo can be stored for up to 2-3 months. However, for optimal taste and texture, I recommend consuming it within the first month.
- When ready to use, thaw the tofu adobo in the refrigerator overnight. Once thawed, reheat it on the stovetop or in the microwave until heated through.
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