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!
- 1 block – extra-firm tofu, pressed, drained, and cut into cubes
- 2/3 cup – soy sauce
- 1/2 cup – white vinegar
- 1/3 cup – hot water
- 2 teaspoon – Better Than Bouillon No Chicken Base https://amzn.to/2TxWqPX see notes
- 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 1/2 teaspoon – granulated sugar
- 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!
- If you can’t find Better Than Bouillon, you can replace it and the hot water with a 1/4 cup of vegetable broth.
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