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Adobo tofu featured image

Vegan Tofu Adobo

Chloe from Forkful of Plants
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 4
Vegan tofu adobo is a Filipino dish, made by cooking cubes of crispy tofu in a savoury, tangy and sweet sauce. It takes less than 30 minutes to make from simple ingredients, and is delicious served alongside warm rice.

Equipment

  • Non-reactive frying pan (ceramic, glass, stainless steel, or coated)

Ingredients
 
 

  • tbsp rapeseed oil
  • 1 340 g block extra firm tofu* 1 inch cubed
  • 1 small brown onion finely diced
  • 6 cloves garlic minced
  • 60 ml light soy sauce
  • 60 ml rice vinegar or white distilled vinegar
  • 125 ml water
  • 1 tsp black peppercorns
  • 3 dried bay leaves
  • 1 tbsp coconut sugar or brown sugar
  • ½ tbsp cornstarch mixed with 2 tbsp water

Instructions
 

  • Heat a tablespoon of the oil over a medium-high heat, then add the tofu. Fry, stirring occasionally, for 10 minutes, until the tofu is browned on all sides. Remove it from the pan and place to one side.
  • In the same pan, heat the remaining oil. Reduce the heat to medium, then add the onion. Fry it for 3 minutes until it begins to soften, then add the minced garlic cloves. Fry for 2 minutes more until it’s aromatic.
  • Grind you peppercorns using a pestle and mortar until they are very coarsely ground. Alternatively, pulse them in a spice grinder.
  • Add the soy sauce, vinegar, water, ground peppercorns, bay leaves and sugar to the pan. Stir to combine, then bring the sauce to a simmer. Simmer for 10 minutes.
  • To thicken the tofu adobo sauce, add the cornstarch slurry then stir to mix. Continue to simmer and the sauce will thicken within a couple of minutes.
  • Remove the bay leaves, then add the crispy tofu and stir until it’s covered in sauce.

Notes

*I would recommend using extra or super firm tofu, as it holds its shape and has a great chewy texture. This type of tofu is normally found tightly wrapped in plastic, rather than in water, and doesn’t usually need pressing. The type of tofu which is normally sold in water is firm tofu. Although still ok for this recipe, it will need pressing before it can be used.
STORAGE: You can keep tofu adobo in the fridge for up to 3 days in an airtight container. To reheat, either warm it in a pan over a medium-low heat (adding a splash of water if it’s looking a little dry), or pop it in the microwave for 2 minutes or until piping hot through.
Freeze it for up to 3 months, similarly in an airtight container. Defrost it in the fridge overnight, then reheat as above.

Nutrition

Calories: 179kcalCarbohydrates: 11gProtein: 11gFat: 10gSaturated Fat: 1gFiber: 2gSugar: 4g
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