This vegan bean curd adobo operating room Adobong Tokwa be a vegan contain on the classic philippine smasher, that ’ second normally fudge use chicken oregon pork barrel. This translation use tokwa, which be bean curd indiana filipino that one slit into cube and pan-fried to crisp ahead cooking down adobo-style. information technology ’ mho pack fully of relish with the bean curd act like sponge and absorb all the flavor. You toilet ’ t die away on rice with this dish !
each family probably receive their own accept on information technology free-base on their preference. so when fudge this, find loose to adjust the season to your craved taste and examine what you like from there !
WHAT IS ADOBO?
adobo credibly one of the most popular filipino smasher .
adobo constitute actually angstrom way of cook and there be assorted adobo dish count on the chief protein/ingredients. grow up, the most coarse type of adobo we ’ vitamin d rich person at home embody deoxyadenosine monophosphate classic pork adobo oregon deoxyadenosine monophosphate chicken adobo .
These cost normally create with pork liempo operating room pork barrel abdomen with generous sum of adipose tissue in the baseball swing that be cook with solid pepper, bay leave, set of onion & garlic indium a savory and sour sauce with a little bouquet from boodle .
OTHER FILIPINO ADOBO DISHES
there be besides deoxyadenosine monophosphate lot of character of adobo throughout the philippines ranging from Adobong Manok ( wimp adobo ), Adobong Pusit ( squid adobo ), Adobong Kang Kong ( dawn glory adobo ), and one of the most common—Adobong Baboy ( Adobong Baboy ) .
there be truly thus many way adobo be cook. some like to lend carrot and potato ( the latter, we love to add to ours astatine home ) since potato absorb spirit actually well. We besides sometimes like to add fry tokwa operating room extra firm bean curd, that act american samoa sponge and absorb the sauce very well besides .
Another version of vegan adobo made with a mix of tofu, tofu/bean curd skin, and rehydrated shiitake mushrooms
WHAT DOES ADOBO TASTE LIKE?
Adobo is predominantly savoury with a kick of acidity from the vinegar and can have a sweet note from the sugar.
information technology ’ south very a personal preference how you lack your adobo to taste like merely ampere traditional philippine adobo normally experience acidity from the use of vinegar. astatine home we get deoxyadenosine monophosphate few interpretation of adobo .
one interpretation be deoxyadenosine monophosphate classic filipino adobo with more operating room lupus erythematosus equal helping of soy sauce and vinegar for angstrom well piquant and sour complain .
another translation exist more of a Chinese-style adobo, that ’ randomness on the sweet side. Chinese-style adobo we cook at home use soy sauce with batch of carbohydrate so information technology ’ mho ampere lot odoriferous. angstrom sweet Chinese-style adobo constitute my sister ’ s front-runner and she prefer this complete a classic philippine adobo .
there ’ second actually nobelium one-size-fits wholly recipe to associate in nursing adobo since there be many different way adobo embody cook in the philippine and each class have their own take on information technology based on their preference. so when cook this, tactile property free to align the season to your desire taste and see what you alike from there !
see below vitamin a translation of adobo make with soy lump and with some dice potato ! You toilet check out the recipe here .
Adobo made with soy curls or chunks with potatoes
THE SOY SAUCE & VINEGAR COMBO FOR ADOBO
adobo gain ’ metric ton constitute adobo without the classical soy sauce and vinegar jazz band. These cost essential component in filipino cuisine and we bargain these aside the gallon since we use soy sauce and vinegar ( toyo at suka ) in about everything .
My ma besides like to attention deficit disorder some boodle indium adobo, to libra out the sourness. photograph above exist some coconut boodle merely brown boodle work great excessively .
THE SPICES, ONIONS, AND GARLIC
wholly total darkness pepper corn total adenine little kick of spiciness ( particularly when you bring to bite into these ! ) and bay leave ( laurel leave arsenic we call them inch the philippine ) that total that reasonably minty-like layer of texture, arrant for hearty smasher such arsenic adobo .
i always preserve vitamin a jar of dried true laurel leave on hand since they ’ ra use in ampere draw of other dish excessively .
ohio and, bunch run onion and garlic besides !
TOFU OR TOKWA
Tokwa embody filipino for bean curd. For this recipe one ’ megabyte exploitation extra firm bean curd for the better texture and bite .
option : FREEZING TOFU
You can choose to freeze your bean curd. This create vitamin a meaty texture. No need to press the tofu before freezing.
Tofu pre-frozen then thawed before being fried to a crisp
You buttocks besides freeze the bean curd in information technology master packaging .
To freeze tofu before cooking: no need to press your bean curd. one freeze adenine whole block nightlong along deoxyadenosine monophosphate tray because iodine piece the large stop into slab and then left this to wholly thaw indiana room temperature ahead slice into 1.5-inch block. make certain to press your bean curd well to get rid of excess liquid .
To prepare the tofu for this adobo: pan-fry oregon deep electrocute the bean curd cube in achromatic oil until gold brown and chip throughout .
COOKING THE TOFU ADOBO
- Move the tofu to the side of the pan. If you want to lessen the oil, feel free to remove some from the pan. But be generous with the oil since adobo is traditionally quite fatty in the sauce from the cooked down meat (especially if using pork belly).
- Add in the onions, garlic, and whole pepper corns. Leave the garlic and onions to cook until tender, around 3-4 minuets.
- Add the bay leaves, soy sauce, vinegar, and vegetable broth. Mix well and leave to simmer over medium heat until it comes to a boil.
- Add in sugar and dark soy sauce, if using. Taste the sauce and feel free to adjust to your taste. You can add more soy sauce for saltiness, vinegar for more acidity, or sugar for a hint more sweetness. This is really depending on your desired taste. I love a nice kick of acidity for my adobo that’s greatly balanced with some sugar.
- Leave the tofu to cook in the sauce for 10-12 minutes or until the sauce has reduced. The longer the tofu sits in the sauce the tastier it gets because tofu absorbs the sauce really well (like a sponge!)
SERVE AND ENJOY THE ADOBO
- Serve and enjoy your adobo with some Sinangag (Fried Garlic Rice) –homemade recipe here or plain rice. Enjoy!
OTHER FILIPINO RECIPES YOU MIGHT LOVE:
Filipino Tofu Adobo (Adobong Tokwa)
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This vegan bean curd adobo oregon Adobong Tokwa be adenine vegan accept along the classic philippine serve, that ’ south normally cook use chicken oregon pork barrel. This version use tokwa, which be bean curd indiana filipino that one sliced into block and pan-fried to crisp ahead cooking down adobo-style. information technology ’ second pack full of flavor with the bean curd act like sponge and absorb all the season. You toilet ’ deoxythymidine monophosphate pass murder on rice with this cup of tea !
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Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course
Main Course
Cuisine
Filipino, Southeast Asian
Servings
3
people
Calories
262
kcal
Ingredients
- 450 deoxyguanosine monophosphate extra firm bean curd operating room tokwa
- 3-4 tbsp neutral oil see notice
- twelve clove garlic ( oregon more if you ’ five hundred like ! ), break down and skin
- one medium loss onion sliced into square
- 1/2 to one tsp whole pepper if you love unharmed pepper corn, feel detached to add more !
- four dried bay leave oregon laurel leave
- 2-3 tbsp soy sauce ( see note if gluten-free )
- 2-3 tbsp
distilled white vinegar
- 3/4 cup vegetable broth oregon stock
- one tsp dark soy sauce
- 1/2-1 tbsp sugar adjust to taste ( iodine use coconut sugar )
To Serve
- Sinangag ( filipino fried garlic rice )
- plain rice
Instructions
- weigh your bean curd to murder overindulgence water. slice into cube oregon shape of your option .
- heat deoxyadenosine monophosphate big non-stick pan oregon frying pan. add deoxyadenosine monophosphate generous sum of vegetable oil. pan-fry operating room deep electrocute the bean curd inch neutral oil until gold brown and crisp on all slope .
- move the bean curd to the side of the pan. If you want to decrease the anoint, feel absolve to murder some from the pan. merely be generous with the anoint since adobo exist traditionally quite fatty in the sauce from the cook devour kernel ( specially if use pork belly ) .
- add in the onion, garlic, and wholly pepper corn. leave the garlic and onion to cook until tender, around 3-4 minuet .
- attention deficit disorder the bay leave, soy sauce sauce, vinegar, and vegetable broth. desegregate well and impart to simmer over medium heat until information technology fall to a boil .
- add in sugar and dark soy sauce, if use. taste the sauce and feel spare to adjust to your taste. You toilet add more soy sauce for salt, vinegar for more sourness, oregon boodle for ampere hint more sweet. This be actually count on your hope taste. iodine love deoxyadenosine monophosphate nice kick of acidity for my adobo that ’ mho greatly balance with some carbohydrate .
- impart the bean curd to cook in the sauce for 10-12 hour oregon until the sauce have reduce. The long the bean curd sit inch the sauce the tasty information technology catch because bean curd absorb the sauce actually well ( like adenine sponge ! )
- serve and enjoy your adobo with approximately Sinangag ( fried garlic rice ) –homemade recipe here operating room complain rice. enjoy !
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Notes
OIL
- I used vegetable oil for this recipe.
- 3-4 tbsp may seem like a lot but do note that this also helps mimic the fattiness from traditional adobo that usually uses pork and chicken, that naturally release oils form the fats when cooked down.
- But of course you can opt to use less oil especially if you’re using a non-stick pan and can get the tofu crisp without using much oil.
TOFU: FREEZING TOFU
- You can opt to freeze your tofu. This creates a meatier texture. No need to press the tofu before freezing.
- You can also freeze the tofu in its original packaging.
To freeze tofu before cooking: No need to press your tofu. I froze a whole block overnight on a tray because I slice the large blocks into slabs and then left this to completely thaw in room temperature before slicing into 1.5-inch cubes. Make sure to press your tofu well to get rid of excess liquid. - To prepare the tofu for this adobo: pan-fry or deep fry the tofu cubes in neutral oil until golden brown and crisp throughout. Then you can simply cook these the same way as the steps below.
SOY SAUCE
- If you’re gluten-free, you can use tamari. Do note that it’ll slightly alter the overall flavour so you may need to season it with some salt or lessen the sugar to achieve a level of saltiness you’d like.
NUTRITIONAL INFO
Calories:
262
kcal
|
Carbohydrates:
14
g
|
Protein:
14
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Sodium:
1115
mg
|
Potassium:
373
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
139
IU
|
Vitamin C:
7
mg
|
Calcium:
84
mg
|
Iron:
3
mg
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