Filipino Tofu Adobo (vegan adobo)

5 from 1 vote

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.

Prep Time30

Cook Time13

Total Time43

Course: Main Course, Side Dish

Cuisine: Filipino

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 111kcal

Author: Meesha

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

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.
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.

Nutrition