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!
Looking for more delicious rice dishes? Try my delicious Arroz Valenciana or my Easy Fried Rice.
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
- water
- dark soy sauce
- vegetarian oyster mushroom sauce
- honey
- 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
Ingredients
- 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
Instructions
- 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.
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