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Home » Recipes » Vegan Asian Recipes

Modified: Mar 27, 2023 · Published: Feb 17, 2023 by Jim Mee Sha · This post may contain affiliate links · Leave a Comment

Vegan Tofu Adobo

Jump to Recipe

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. 

A plate of rice served with tofu adobo with a fork beside with chopped green onion and soy sauce in the background.

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. 

Jump to:
  • ❔What is adobo
  • 💚Why you will love this recipe 
  • 🧄What you will need 
  • 📃Ingredient notes and substitutions 
  • 🔪How to make 
  • ✔️Helpful tips 
  • ✨Variations 
  • 🍚How to serve 
  • ❔Commonly asked questions
  • 🍽️More Asian tofu recipes
  • 📖 Recipe

❔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 

Ingredients needed like tofu, garlic, bay leaves, black peppercorn, and seasonings.

📃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. 

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🔪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. 

Marinating tofu in a deep plate with a fork with 2 empty ramekins in the background.
Pan fried tofu cubes in a cast iron skillet on a grey background.

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. 

Cooked garlic in a cast iron skillet on a blue teacloth.
Broth, seasonings, and garlic in a cast iron skillet on a grey background.

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. 

Adding tofu to a thicken sauce in a cast iron skillet.
A skillet of tofu adobo with 2 glasses of water and a wooden spatula beside.

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. 

Tofu adobo in a cast iron pan with a wooden spatula beside.

🍚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

Is adobo spicy?

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.

A plate of rice served with tofu adobo with a fork beside with chopped green onion and plate of adobo in the background.

🍽️More Asian tofu recipes

  • A bowl of miso ramen with a pair of chopsticks, minced tofu, and carrot beside.
    Simple Vegan Miso Ramen (with minced tofu)
  • A plate of noodles served with black bean sauce with a pair of chopsticks beside.
    Vegan Jjajangmyeon (Korean black bean sauce noodles)
  • A plate containing rice, gochujang tofu, and broccoli with chopsticks, sesame seeds, and green onion beside.
    Spicy Korean Gochujang Tofu
  • A plate of black bean sauce tofu with rice, pair of chopsticks, soy sauce, and sesame oil beside.
    Tofu in Black Bean Sauce

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📖 Recipe

Vegan Tofu Adobo

Meesha
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. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 13 minutes mins
Total Time 43 minutes mins
Course Main Course, Side Dish
Cuisine Filipino
Servings 3 servings
Calories 111 kcal

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)
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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

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. 
  • Leftover tofu adobo can be refrigerated for up to 5 days.
 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 111kcalCarbohydrates: 10gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 913mgPotassium: 270mgFiber: 1gSugar: 6gVitamin A: 133IUVitamin C: 1mgCalcium: 65mgIron: 2mg

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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5 from 1 vote (1 rating without comment)

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A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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