Adobo Rice

Looking for a hearty, healthy twist on your favorite Filipino comfort food? Meet Adobo Rice—a savory vegan spin on adobo fried rice that's packed with flavor, protein, and plant-powered goodness! This one-pan dish combines tofu, mushrooms, and brown rice, all simmered in a tangy, garlicky adobo sauce.

If you love this rice recipe, be sure to check out delicious Arroz Valenciana, Garlic Fried Rice, or my Easy Fried Rice.

Jump to:

• What is Adobo Rice?
• Health Benefits of Tofu
• Substitutions
• Variations
• Storage
• Ingredients
• Top Tips
• FAQ
• Adobo Rice

What is Adobo Rice?

This Adobo Rice is inspired by the traditional adobo fried rice recipe, which is often made using leftover adobo like chicken adobo, pork adobo, or even pork belly.

But instead of meat, this version uses tofu and mushrooms, making it vegan-friendly while still capturing that signature savory-sour adobo flavor.

It's a creative take on sinangag (Filipino garlic fried rice), only more saucy and hearty—ideal for busy weeknights or meal prep!

Health Benefits of Tofu

• Complete plant-based protein
• Low in calories and fat
• Contains calcium and iron
• Supports heart health
• May help with hormone balance

Substitutions

• vegetable oil – use coconut oil or olive oil for a different flavor
• ginger – sub with ground ginger (about ¼ tsp)
• cracked peppercorns – ground black pepper works just fine
• firm tofu – use eggs for a non-vegan version or seitan for more texture
• mushroom slices – replace with eggplant or sautéed vegetables
• dark soy sauce – tamari for gluten-free or regular soy sauce
• vegetarian oyster sauce – use hoisin or mushroom soy sauce
• honey – maple syrup or agave for vegan option
• white vinegar – rice vinegar or apple cider vinegar also works
• cayenne pepper – chili flakes or omit for no heat
• brown rice – replace with day-old rice or even fresh rice if preferred

Variations

• Spicy – add extra cayenne or fresh chili
• Crunchy – cook tofu until golden brown for crispy texture
• On the stovetop – skip the rice cooker and cook everything in a deep pan with a lid
• Oven baked – transfer mixture to the oven to finish cooking the rice

Storage

• Countertop – Safe for up to 6 hours in a sealed container
• Refrigerator – Store in an airtight container for up to 4 days
• Freezer – Freeze for up to 1 month, then thaw overnight
• Reheat – Warm up in the stovetop or microwave with a splash of water

Ingredients

Listed below are all the ingredients you will need:

• vegetable oil 
• garlic cloves
• dried bay leaves
• sliced ginger 
• cracked peppercorns 
• firm tofu 
• mushroom slices 
• water
• dark soy sauce 
• vegetarian oyster mushroom sauce 
• honey
• white vinegar
• cayenne pepper 
• brown rice
• spring onions

Instructions

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!

Top Tips

• 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.

FAQ