A vegan version of a Filipino classic dish that is big on flavor and is pretty spot on to the original. This Filipino tofu adobo is easy to make and requires only a few simple ingredients. Marinated in vinegar, soy sauce, and garlic — it’s a delicious medley of savory flavors. You’ll definitely want to eat this with a big bowl of rice!
Filipino Adobo has a special place in my heart, it’s definitely a top favorite of mine when it comes to Filipino food. Sure, it’s probably the most basic Filipino dish out there, but my mom always made a damn good batch of adobo. If you asked her, she would probably deny the fact that she makes pretty delicious dishes. Trust me, I’ve tried plenty of variations of adobo, and nothing could ever beat my mom’s. I may be biased, but I’m telling you, it’s really good. So, I’m here now sharing my mom’s recipe with all of you. Bringing my favorite meal from my home to yours.
What is Filipino Adobo?
Filipino Adobo is a dish that is made by braising meats in a sauce made up of vinegar, soy sauce, garlic, black pepper, and bay leaves. Every region in the Philippines has its variation of the adobo. Some have coconut milk, chilis, or even turmeric. It can also use different meat, such as chicken, pork, or a combination of both. There are variations with seafood, and even vegetables, such as squid or water spinach (kang kong). But, when most people think of Filipino adobo, chicken is usually the one that comes to mind.
Tips to make a great Filipino Tofu Adobo:
- Marinate your tofu in the sauce. Tofu is a great canvas for flavors, so marinating for a few minutes before you cook will bring it to life.
- Using lots of oil. Unfortunately, if you want a great-tasting adobo, you will have to use a lot of oil. Classic adobo has a lot of fat that comes from the meat. To replicate the richness of the dish, we will replace animal fat with oil.
- Using aromatic ingredients. Garlic, peppercorns, and bay leaves are a must in this dish. Opening up the aromatics as you cook, will give this dish the bold flavors it deserves.
- Use broth. Adding broth will bring up the flavors of this dish. I like using Better Than Bouillon's No Chicken Base because it has a better depth of flavor than regular broth. But if you can't find that, you can definitely use broth.
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
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📖 Recipe
Filipino Tofu Adobo
Equipment
- Large mixing bowl
- Bowl cover
- Mesh Sieve
- Wok or large saute pan
- Splash guard optional
Ingredients
- 1 block extra-firm tofu (pressed, drained, and cut into cubes)
- ⅔ cup soy sauce
- ½ cup white vinegar
- ⅓ cup hot water
- 2 teaspoon Better Than Bouillon No Chicken Base
- 1 medium russet potato (peeled and diced)
- 6 tablespoons vegetable oil (divided)
- 4-6 garlic cloves (minced)
- 1 teaspoon whole peppercorns
- 4 bay leaves
- 1 ½ teaspoon granulated sugar
- Cooked white rice (for serving)
Instructions
- Press and drain your tofu for about 30 minutes. Once most of the water has been pressed out, cut the tofu into bit size squares. Set aside until ready to use.
- In a large bowl, combine the soy sauce, white vinegar, hot water, and Better Than Bouillon No Chicken Base. Mix to combine, while making sure the broth paste has fully dissolved.
- To the bowl, add the cubed tofu. Combine it with the sauce, making sure each piece is covered in the sauce. Cover the bowl, and allow the tofu to marinate for 30 minutes.
- After 30 minutes, drain the tofu over a strainer and reserve the sauce. The sauce is the main component! Don't throw it out.
- Next, heat the oil in a wok or large sauté pan with high sides over medium-low heat.
- When the oil is ready and glistening, add in the tofu. Cook on one side for about 3-4 minutes until browned. Continue to do this until most of the sides are nicely browned. Be careful, once the tofu hits the oil, it will splatter. So have your splash guard ready.
- Add the garlic, peppercorns, and bay leaves to the pot. Cook to open up the aromatics. About 2-3 minutes.
- Then add in the potatoes, the reserved sauce, and sugar. Mix to combine. Bring it up to a boil, cover the pan and turn down the heat to medium-low. Let it continue to simmer for 10-12 minutes, stirring occasionally, or until the potatoes are soft.
- Turn off the heat. Serve over a bed of rice and enjoy!
Notes
- If you can't find Better Than Bouillon, you can replace it and the hot water with a ¼ cup of vegetable broth.
Leilani says
Delicious! Great vegan alternative to chicken adobo. Satisfied my Filipino food craving!
Floured Frame says
I'm so glad you loved this recipe! Thank you for giving it a try!