Adobo Tofu
A plant-forward take on the Filipino national dish, this Adobo Tofu features golden pan-fried tofu simmered in a bold, savoury-sour sauce of soy, vinegar, garlic, bay leaves and cracked black pepper. Rich yet balanced, the tofu absorbs the deeply aromatic adobo sauce, delivering comfort, umami and brightness in every bite. Served with steamed rice, it’s satisfying, familiar and distinctly flavour-driven
- 45 min
- NOT TOO TRICKY
- 8
- SOY, COCONUT, CANOLA
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 310 kcal Calories
- 15 g Protein
- 18 g Carbs
- 22 g Fat
- 2 g Fibre
- 5 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Tofu | 2 each | Firm, pressed 1-inch cubes | |
| Garlic | 6-8 each | Crushed | |
| Black peppercorns | 3/4 tsp | 3.7 ml | Cracked |
| Bay leaves | 2 each | Whole | |
| Soy | 1/4 cup | 62.5 ml | |
| Dark soy sauce | 1/4 cup | 62.5 ml | |
| Red onion | 1/2 tsp | 300 g | Medium, diced |
| Coconut or white vinegar | 3/4 cup | 187.5 ml | |
| Water | 1 1/4 cup | 312.5 ml | |
| Sugar | 2 tbsp | 30 ml | |
| Canola oil | 1/3 cup | 79 ml | |
| Scallions | 1/4 cup | 25 ml | Sliced |
Method
- Combine tofu with a mixture of the garlic, black peppercorns, bay leaves, soy sauces. Marinate for 30 minutes. Remove and pat dry.
- Pan-fry tofu in canola oil until golden brown. Remove and drain.
- Add red onion to the pan and cook until softened.
- Add the reserved marinade, vinegar and water and bring to a boil. Simmer for 15 minutes until thickened. Remove bay leaf.
- Toss tofu with sauce and serve immediately with steamed white rice.
- Garnish with scallions.
- To Serve: Steamed white rice.
- Note: When marinating meats for making adobo, the vinegar would be added in the marinade to help tenderize the meat.
