Filipino Tofu Adobo

This is a vegan version of classic Filipino dish which is normally cook with chicken or pork. When pork is used, its fat gives nice flavor and stickiness to the sauce but since here we are going to use tofu, we will use more oil to give that greasy finish. Tofu just like eggplant, absorb all the flavor from the sauce and become perfect to finish it with rice. This adobo usually cook with peppercorns, bay leaves and lots of onion and garlic in savory and sour sauce with little sweet from the sugar.  There are lot of ways to cook adobo also, Mine is simple but you can add potatoes and carrots too if you want. Only thing is that will increase your cooking time. Adobo has soy sauce and vinegar  , two essential elements for this dish. I have used fresh tofu in this one but frozen tofu will give you nice meaty texture. 

Ingredients :

1/2 block of firm tofu cut in squares

4 tbsp. oil

7 cloves of  garlic finely chopped

1 medium size onion cut in match sticks

1 tbsp. whole black peppers

3-4 dried bay leaves

2-3 tbsp. soy sauce

1/2 cup vegetable broth

2-3 tbsp. white vinegar

1 tsp. dark soy sauce

1/2 tbsp. sugar

White rice to serve

Method :

Pressed the tofu and take out the extra liquid. Cut the tofu in square pieces or your desired shaped.

Heat non stick pan and add a generous amount of oil. Deep fry  or pan fry tofu in oil until is crispy from all sides and golden brown.

Take out the tofu and in the same leftover oil , add garlic, onions and whole black peppers. Cook till onions are little tender.

Add the bay leaves, soy sauce, vinegar and vegetable broth. Mix it and simmer till its boil.

Add now sugar and dark soy sauce , taste and adjust the seasoning. I tasted it this point and feel like drinking it as it is. 

Add the tofu in it and let it cook for 10 minutes in sauce, If your broth is less , add more. 

The longer tofu soak up the sauce, it will be the tastier .

Serve it with white rice. 

Enjoy