Adobo is perhaps one of the most, if not the most, popular Filipino dish. The sauce in this dish is what makes it special, as it is the perfect balance of sweet, sour, and salty. And although it is commonly made with chicken or fish and LOTS of oil, this oil-free Tofu Adobo totally hits the spot and takes me back to my childhood.
For this recipe, I airfried the tofu and eggplant so that they remain intact. They are usually fried in oil to prevent them from falling apart when mixed in the sauce, but since we are not using oil, we can airfry to achieve the same result. Airfrying also improves the texture exponentially and gives our tofu a nice crust. If you don't have an airfryer, you can bake your tofu and eggplant in the oven! (I prefer airfrying because it's so much faster.)
Another thing I adjusted from my old Adobo recipe is the addition of cornstarch. Oil usually helps make the sauce stick to the tofu and veggies, but without oil the sauce ends up a bit too watery. This is where cornstarch comes in! It instantly thickens up our sauce and helps make sure everything is thoroughly and deliciously coated in flavor! Yum!
Want something closer to Chicken Adobo?? Use Soy Curls instead!!
Allergic to Soy? Use Cauliflower instead!!
Want something light? Use the sauce for just green beans or any green leafy veggie (like spinach, bokchoy, or kale) instead!
Have leftover? Stir fry it with some rice to make Adobo Fried Rice!
The possibilities are endless!! This is a very easy and versatile recipe that's perfect for beginners, for vegan-curious Filipinos, and for non-Filipinos who simply want make something new with their tofu!
Disclaimer: Filipino Adobo is entirely different from Mexican Adobo sauce.
Tofu Adobo
Yield: 4 servings
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients:
1 block of tofu, chopped
1 eggplant, chopped
1 pack of mushrooms, halved
4 dried bay leaves
6 cloves garlic minced
1/4 cup soy sauce
3 tablespoons vinegar
1 tsp black peppercorn
1 cup water
2 teaspoons coconut sugar
1 tsp cornstarch, dissolved in 2 tbsp of water
1 tbsp mushroom oyster sauce (optional)
Salt and pepper to taste
Directions:
Airfry tofu at 400 x 15mins. Airfry eggplant at 370 x 10 mins. (Or bake in the oven: tofu at 420 x 20-25 mins, eggplant at 400 x 15-20mins)
While airfrying tofu and eggplant, dry saute mushroom in a pan for a few minutes.
When it starts to sweat, add in garlic, peppercorns and bay leaf. Cook for 1 min making sure to stir constantly so garlic doesn't burn.
Add water, soy sauce, vinegar and simmer for 5 minutes.
Once vinegar smell is gone, add sugar, mushroom oyster sauce (if using), tofu and eggplant.
Stir well until sugar dissolves, then add cornstarch.
Season to taste, then serve over rice, and enjoy!
Commentaires