Here’s my vegan take on Filipinos’ favorite adobo with rice that tastes savory, tangy, and a bit sweet. This is a delicious and healthy dish that is great to serve anytime of the day!
What is Tofu Adobo Rice?
This Tofu Adobo Rice is a quick and easy vegan Filipino side dish recipe that is made of sautéed firm tofu and mushrooms, then boiled with a savory adobo sauce mix and steamed with brown rice. It’s a delicious rice dish that is perfect for breakfast or any time you want. Adobo is a favorite dish of Filipinos and is a national dish of the Philippines, and this vegan version takes it to a new level. The tasty combination of rice and adobo sauce in this dish is incredible.
Try and enjoy a healthy meal with this sweet, tangy, and savory vegan dish! It’s no wonder if this will become one of your favorite recipes. Check this out!
Tips and Procedures:
- Add soy sauce and water to offset too much vinegar.
- To thicken the adobo, mix the cornstarch with a tablespoon of water in a small bowl, then stir it into the sauce.
- Try adding acid or sugar to the adobo if it becomes too salty.
- You may use leftover tofu adobo and rice in this recipe.
- Feel free to do some tweaks to this recipe according to your liking.
- Storage: Put the leftover in an airtight container and keep them in the fridge for up to 3 days.
How to Make Tofu Adobo Rice :
Listed below are all the ingredients you will need:
- vegetable oil
- garlic cloves
- dried bay leaves
- sliced ginger
- cracked peppercorns
- firm tofu
- mushroom slices
- dark soy sauce
- vegetarian oyster mushroom sauce
- white vinegar
- cayenne pepper
- brown rice
- spring onions
In a saucepan over low heat, add oil and sauté garlic cloves for 3 minutes. Add in dried bay leaves, ginger slices, and peppercorns. Continue to sauté for another 2 minutes on low heat:
Add in the diced tofu and mushrooms, and cook for another 4 minutes on medium-low heat. Then, add 1 cup water, dark soy sauce, oyster mushroom sauce, honey, white vinegar, and cayenne pepper and bring the mixture to a boil, then reduce to simmer for 10 minutes:
Pour the reduced mixture into the rice cooker pot, then add brown rice and the remaining water and cook the rice until done:
Fluff and serve the adobo rice. Enjoy!
Frequently Asked Questions:
Yes, adobo is always better the next day.
Adobo deliciously tastes tangy, mildly sweet, and savory which makes it a flavorful dish.
The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” When the Spaniards first explored the Philippines they encountered a cooking process that involved stewing with vinegar then it was first recorded in 1613 by the Spaniard Pedro de San Buenaventura.
Tofu Adobo Rice
- 3 tablespoons vegetable oil
- 6 cloves garlic smashed
- 4 dried bay leaves
- 1 tablespoon ginger sliced
- ½ teaspoon cracked peppercorns
- 1 cup firm tofu diced
- ½ cup mushroom slices
- 1 ½ cups water divided
- ¼ cup dark soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon honey
- ½ cup white vinegar
- ¼ teaspoon cayenne pepper
- 1 cup brown rice washed & drained
- ⅛ cup green onions chopped
- In a saucepan over low heat, add oil and saute garlic cloves for 3 minutes.
- Add in dried bay leaves, ginger slices, peppercorns, and continue to saute for anohter 2 minutes on low heat.
- Add in diced tofu and mushrooms; and cook for another 4 minutes on medium-low heat.
- Next, add 1 cup water, dark soy sauce, oyster mushroom sauce, honey, white vinegar, cayenne pepper and bring the mixture to a boil, then reduce to simmer for 10 minutes.
- Pour the reduced mixture into the rice cooker pot, then add brown rice and the remaining water and cook the rice until done.
- Fluff and serve immediately.