Tofu Adobo
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!
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.
Nutrition
Calories: 236kcalCarbohydrates: 11gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 1090mgPotassium: 89mgFiber: 2gSugar: 5gVitamin A: 7IUVitamin C: 3mgCalcium: 193mgIron: 2mg
Tried this recipe?Let us know how it was!