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Adobo - The Tofu One

Adobo with Tofu is a fantastic plant-based take on a classic Filipino dish. It stars tender tofu that simmers in a rich, flavorful sauce. This sauce is a masterful blend of tangy vinegar and savoury soy sauce, creating a deeply satisfying base. You'll find plenty of fragrant garlic infusing every bite with its warm aroma, complemented by the gentle spice of black peppercorns. A hint of bay leaves adds a subtle, earthy depth, rounding out the dish's complex profile.
The tofu perfectly absorbs all these incredible flavors, making each mouthful a delightful experience. It's truly a comforting and wonderfully tasty meal, especially when served alongside a mound of fluffy steamed rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Jasmine Rice Optional side for your meal
  • 1 Block (Extra) Firm Tofu Portion however you like, microwave softer firm tofu before pressing for a wonderful texture)
  • 1.5 cup Green Beans Add as many veggies as you like, green beans are a firm favourite of mine. Boiled potatoes make a great filler too.
  • 2 clove Garlic Or 1 Tbsp Jarlic
  • 1 lump Ginger Or 1 Tbsp Jinger
  • 2 tbsp Vinegar
  • 2 tbsp Soy Sauce Preferably Dark
  • 1 Bay Leaf Optional, but you'll be missing out
  • 1 tsp Stock (Vegetable/Chicken Oxo) Whichever stock floats your boat, or your pantry.
  • 1 Pinch Black Pepper and Salt to Taste
  • 1/2 tsp Brown Sugar Use what ever sweet stuff you have on hand to balance the sour flavours

Equipment

  • 1 Air Fryer If you've managed to go this long without buying into the airfryer cult, use the oven, use a pan, however you like to make things crispy!

Method
 

Optional Preparations
  1. Prepare rice - Wash 1 cup of rice, add 1 cup of water and cook for 15 minutes until steamed.
  2. Prepare the soy sauce, vinegar and sugar mixture with a splash of water to marinate tofu before cooking.
Prepare Tofu
  1. To prepare the tofu, cut into cubes/slices and bake in the air fryer for 10 minutes at 185c // Bake in the oven coated in oil for 15 minutes 190c // Pan fry for 6-8 minutes (Until Crispy) in neutral oil.
    You can marinate the tofu using the mixture for the adobo sauce before doing so if you wish. Leave in adobo mixture for 30 minutes before removing and adding to the airfryer.
Prepare Adobo sauce
  1. Mince garlic and leave to one side.
    Smash a 1 inch piece of peeled ginger to help release flavour and avoid eating an accidental ginger bomb.
  2. Mix the soy sauce, vinegar, sugar and pepper together then dissolve the stock into the mixture.
  3. Heat 1 tbsp of neutral oil in a saucepan.
    Reduce to a low heat before adding the minced garlic, stirring continuously until the garlic darkens to golden and crispy. (This is the key to filipino flavour).
  4. Once the garlic has darkened, add the ginger and bay leaf, stir in the Adobo mixture, combining and releasing the flavours. Once this bubbles, slowly add half the water and ensure it is simmering.
  5. Add your vegetables to the pan, and cook for 8 minutes until the vegetables are cooked through. You can add your tofu in to soak up the sauce before serving, or pour over after if you like to keep it crunchy.
    Add water as needed - some like it saucey, some like it dry.
    Taste the sauce as it's cooking, you may want to add more vinegar or sugar to balance to your palette - Every house makes adobo their own way, don't be afraid to play.
  6. Add pinch of salt and pepper to taste before serving over rice and tofu.
  7. Garnish with crispy onions, sesame seeds or chilli flakes for a kick.

Notes

  • Taste the sauce as it's cooking, you may want to add more vinegar or sugar to balance to your palette - Every house makes adobo their own way, don't be afraid to play.
  • You can marinate the tofu using the mixture for the adobo sauce before cooking if you wish. Leave in adobo mixture for 30 minutes before removing and adding to the airfryer.
  • If you don't want to use crispy tofu and like it as it is - throw into the pan with the veggies so it soaks up all the beautiful flavours.