Aromatic and packed with flavors, tofu adobo features tofu braised in a sweet, savory, and lightly tangy sauce. A satisfying yet unique weeknight dinner ready in 45 minutes.
Tofu is our go-to meat substitute. Other than this recipe, we also like using it to make Thai basil tofu, baked teriyaki tofu, tofu sisig, and lemongrass tofu!
My first time tasting adobo was a pleasant surprise. My Filipino childhood housekeeper used to cook it often, and one day, 10-year-old me decided to give it a try.
I have been hooked on this Filipino's national dish ever since. With its unique combination of umami, sweet, and savory, it's unlike any dish I have tasted before. It is one of those dishes that I am determined to veganize, and am proud to share this vegan tofu adobo with you.
It's delicious served with rice, fried rice, fried noodles (bami goreng or mee Siam is good with this), and side dishes including soy sauce green beans and vegan lumpia.
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❔What is adobo
Adobo is a popular Filipino stew made by simmering chicken, pork, or vegetables in an aromatic sauce made from soy sauce, vinegar, bay leaves, garlic, and black pepper. The resulting dish is the perfect combination of sweet and savory with a slight tang.
As in my vegan sisig, tofu will be used as a substitute for meat. Tofu is first seared to develop an outer crust before being braised in the adobo sauce.
💚Why you will love tofu adobo
- Authentic - Has all the flavors of the traditional recipe (minus the meat!)
- Quick to make - A one-pot recipe ready in an hour and requires minimal prep work
- Delicious and comforting - Especially with rice and sides like rice paper egg rolls and Asian cucumber salad
- Great for meal prep - Leftover tastes even better!
🧄What you will need
- Tofu - Extra-firm or super-firm tofu works best due to its lower moisture content. If using firm tofu, press it beforehand using a tofu press.
- White rice vinegar - Traditionally, cane vinegar is used, but it can be hard to get. Distilled white vinegar works in a pinch.
- Sugar - I am using coconut sugar here, but any type of sugar will work.
✨Variations and add-ins
- Substitutes for tofu - If you don't really like tofu, feel free to replace it with tempeh, seitan (like my Instant Pot seitan or seitan chicken), soy curls, or vegan chicken pieces.
- Vegetables - To make it a meal, add veggies of choice. Some that work well include carrots, eggplant, cauliflower, broccoli, and mushrooms.
- Make it spicy - Add some chopped fresh chilies or a pinch of red pepper flakes
🔪How to make
Step 1: Combine soy sauce and vinegar, then add tofu cubes. Allow to marinate for 20-30 minutes.
Step 2: Remove tofu (but keep the marinade). Sear tofu for 2-3 minutes on each side, or until most sides are browned. Set aside.
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Step 3: Fry garlic for a minute until fragrant.
Step 4: Add marinade, broth, bay leaves, sugar, and black pepper. Bring the mixture to a simmer.
Step 5: Add the seared tofu back to the pan and cook for another 10-15 minutes. The sauce should reduce to a glaze.
Step 6: Serve tofu adobo over rice and side dishes of choice.
✔️Helpful tips
- Marinating tofu overnight - The longer you marinade your tofu, the more flavorful it will be. You can also marinade it overnight, but keep it refrigerated.
- Adjust flavors to taste - Right before serving, taste and add more seasonings if needed. Add more sugar for sweetness, vinegar for tanginess, and soy sauce for saltiness.
- Serving suggestions - Serve it over rice, or garlic fried rice (sinangag). I recommend pairing it with vegetable sides, including my vegetable lumpia, tofu egg rolls, and bean sprouts stir-fry.
- Using leftover sauce - Don't throw away the leftover adobo sauce; they are a flavor powerhouse! Stir it into fried rice, add it to stir-fries, or toss it with noodles for a simple yet flavorful meal.
❄️Storing leftovers
Leftover tofu adobong can be refrigerated for 3-4 days in an airtight container. You can also freeze for 3 months, but tofu will release water and turn chewier after thawing.
When ready to serve, reheat on the stove or in the microwave at 30-second bursts until hot.
📖 Recipe
Filipino Tofu Adobo (vegan adobo)
Ingredients
- 1 block extra-firm tofu (about 14oz/400g)
- 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
- ¼ cup white vinegar or rice vinegar
- 3 cloves garlic minced
- ½ cup vegetable broth (low sodium preferred)
- 1 teaspoon black peppercorn
- 2 dried bay leaves
- 1 tablespoon brown sugar (or another granulated sweetener)
Instructions
- Combine tofu cubes along with soy sauce and vinegar in a bowl. Stir until everything is well mixed. Let it marinate for 20-30 minutes. (Reserve the marinade!)1 block extra-firm tofu, 2 tablespoons soy sauce, ¼ cup white vinegar
- Heat a tablespoon of oil in a skillet or non-stick pan over medium-high heat. Place tofu in one layer. Sear tofu for 2-3 minutes on each side or until most sides is browned. Set aside.
- Add ½ tablespoon of oil to the same pan. Add garlic, and fry for a minute until fragrant.3 cloves garlic, ½ cup vegetable broth, 1 teaspoon black peppercorn, 2 dried bay leaves, 1 tablespoon brown sugar
- Then, add the reserved marinade and the rest of the ingredients (except tofu) to the pan. Bring mixture to a simmer, and let it cook for 5 minutes.
- Add seared tofu to the pan and allow it to simmer for another 10-15 minutes or until the sauce has reduced to a slightly thicker consistency.
- Serve your tofu adobo over some rice, and top it with chopped green onion.
Notes
- Marinating tofu overnight - The longer you marinade your tofu, the more flavorful it will be. You can also marinade it overnight, but keep it refrigerated.
- Adjust flavors to taste - Right before serving, taste and add more seasonings if needed. Add more sugar for sweetness, vinegar for tanginess, and soy sauce for saltiness.
- Using leftover sauce - Don't throw away the leftover adobo sauce; they are a flavor powerhouse! Stir it into fried rice, add it to stir-fries, or toss it with noodles for a simple yet flavorful meal.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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