🇵🇭Vegan Filipino Tofu Adobo🇵🇭

Adobo is by far one of our favorite Filipino dishes, and it happens to be the national dish of the Philippines. It’s traditionally made with chicken or pork, but to veganize my mom’s recipe, we used tofu as our protein. We hope you enjoy her recipe!
Yields 4 servings
INGREDIENTS
1 block of firm or extra firm tofu
1 Tsp black peppercorns
2 medium potatoes, sliced into 1/3-inch thick half moons
1 head of garlic, peeled and minced
1 onion, sliced
3 bay leaves
1/3 cup soy sauce (low sodium highly recommended)
1/3 cup white vinegar
1/3 cup water
2 tbsp neutral-tasting oil, such as canola oil, plus more to drizzle over potatoes
1 tbsp organic sugar
Salt & pepper, to taste
Steamed jasmine rice, to serve
[Tofu marinade]
1 tbsp canola oil
1 tbsp white vinegar
1 tbsp soy sauce (low sodium recommended)
METHOD
1. Press tofu for at least 15 minutes. Meanwhile, preheat oven to 400° F.
2. After pressing, chop tofu into bite-sized cubes.
3. Whisk together tofu marinade ingredients and toss tofu cubes in the marinade until the marinade is absorbed. Arrange marinated tofu on a lined baking sheet. Set aside.
4. Peel and slice potatoes into 1/3-inch-thick half moons. Drizzle potatoes evenly with canola oil.
5. Bake tofu and potatoes together in the oven at 400° F for 25 minutes. Then broil for 3-5 minutes, or until potatoes are golden brown. Turn pans halfway through the broiling process.
6. Meanwhile, slice the onions and mince the garlic.
7. Heat 2 tbsp of canola oil over medium-high heat.
8. Meanwhile, make the sauce. In a bowl, whisk together 1/3 cups each of water, soy sauce, and vinegar with the sugar. Set aside.
9. Add the sliced onion to the pan. Sprinkle with salt to draw out the water. Sauté until golden brown.
10. Then add minced garlic to the pan and sauté until fragrant and golden brown, stirring frequently to avoid burning.
11. Add the sauce to the pan, along with the peppercorns and bay leaves. Simmer to reduce for 5 minutes.
12. Add tofu and potatoes and stir well to incorporate into sauce. Simmer for 5 more minutes. Add salt and pepper, to taste, if desired.
13. Serve with steamed jasmine rice. Enjoy!
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[@hugenkiz3099]

The flashback is highly appreciated

[@devverma144]

"use the smallest possible bowl to give you peak anxiety" made me laugh.🤣🤣

[@jooporanje]

“That adobo was whack!” Looks delicious guys! Another hit and this looks very simple. Easy weekday-dish!

[@PlantBasedPassport]

Haha! Hope you guys got a chance to try it out!