Featuring tofu cooked in rich sweet, and sour sauce, this tofu adobo will be a hit in your household! A one-pan easy recipe that is ready in 45 minutes. Serve it with a side of rice for a simple yet satisfying meal.
Here is the veganize version of the Philippines’ national dish! This tofu adobo, also known as adobong takwa, is savory and tangy, with a hint of sweetness to round up the flavors. I love serving it on some rice for a quick weeknight dinner.
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❔What is adobo
Adobo is a popular Spanish-inspired Filipino dish. In fact, it is unofficially named the national dish of the Philippines!
It usually consists of chicken, pork, or vegetable marinaded in a sauce made from soy sauce, vinegar, bay leaves, garlic, and black peppercorns. The meat and vegetables are usually browned in oil first, then simmered in the marinade.
This version of adobo tofu is made with tofu in place of meat. As the ingredients for the marinade are all accidentally vegan, we will just stick to the traditional sauce recipe!
💚Why you will love this recipe
- Saucy, tangy, and bold in flavors
- Healthier and lower in fats and calories compared to the traditional version
- A great source of plant-based protein
- Fuss-free and easy to make
🧄What you will need
📃Ingredient notes and substitutions
- Tofu - make sure to use extra-firm or firm tofu that has been drained and pressed. You can do so by using a tofu press or stacking something heavy on top of the tofu.
- White vinegar - can be substituted with rice vinegar.
- Soy sauce - Tamari or shoyu can be used in place. Opt for a certified gluten-free brand if needed.
- Sugar - I am using coconut sugar here, but you can use other sugars like cane or brown sugar.
🔪How to make
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!)
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. Then, add reserved marinade, broth, bay leaves, sugar, and black peppercorn. 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 rice, and top it with chopped green onion.
✔️Helpful tips
- Feel free to adjust the amount of seasonings used according to personal preference. Add more sugar for sweetness, vinegar for sourness, and soy sauce for saltiness.
- If you do not like having the black peppercorns floating freely in your tofu adobo, place it in a cheesecloth and tie it with cotton twine. Remove the sachet before serving.
- Remember to reserve the marinade for the tofu, as it will be our main flavoring agent in this recipe!
- Leftover tofu adobo can be refrigerated for up to 5 days.
✨Variations
Tofu - Instead of tofu, you can use soya chunks, soy curls, or vegan chicken breasts instead.
Onion - For a more flavorsome dish, brown some onion before adding garlic and other ingredients. Both red onion and yellow onion will work.
Make it spicy - Add a pinch of chili powder or red pepper flakes to give this tofu adobo some heat.
Veggies - Some great veg that will work in this vegan adobo includes Chinese greens like bok choy or choy sum, shiitake mushrooms, or zucchini. I recommend lightly frying your veggies in oil before adding them to the pan.
Another great vegetable to add to this dish is potatoes. I recommend lightly pan-frying your potato cubes before adding them to the pan.
Extra-saucy version - Double the ingredients for the sauce, and add some cornstarch slurry (1 teaspoon of cornstarch + 1 tablespoon of water) to thicken the sauce.
🍚How to serve
Here are some of my favorite ways to serve this vegan adobo -
- Rice - White or brown rice, garlic fried rice (sinangag), or cauliflower rice for a lower-carb version.
- Vegetable dish - Steamed or stir-fried veggies pairs great with this dish, like Indian stir-fry vegetables or cabbage carrot stir-fry.
- Sides - Some side dishes that go well with tofu adobo include this vegan lumpia, vegetable lumpia, or some air fryer oyster mushrooms.
❔Commonly asked questions
The Philippines’ version of adobo is mildly spicy due to the addition of black peppercorns. However, the spice level is really low, so it is suitable for those sensitive to heat.
🍽️More Asian tofu recipes
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📖 Recipe
Vegan Tofu 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. 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.3 cloves garlic, ½ cup vegetable broth, 1 teaspoon black peppercorn, 2 dried bay leaves, 1 tablespoon brown sugar
- 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
- Feel free to adjust the amount of seasonings used according to personal preference. Add more sugar for sweetness, vinegar for sourness, and soy sauce for saltiness.
- If you do not like having the black peppercorns floating freely in your tofu adobo, place it in a cheesecloth and tie it with cotton twine. Remove the sachet before serving.
- Leftover tofu adobo can be refrigerated for up to 5 days.
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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