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    Home » Main Entree » Tofu Adobo

    Tofu Adobo

    by Lainey · Posted: Aug 13, 2021 · This post may contain affiliate links ·

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    Here’s a vegan version of the Filipinos’ national dish that tastes sweet, tangy, and savory with a flavorful adobo sauce! This delicious and healthy dish is so easy to cook, it’s addicting and perfect for any occasion!

    Love Adobo? Try my variations of it: Adobong Kangkong or my Vegetarian Chicken Adobo– all so addicting!

    tofu adobo on top of a bowl of rice and garnished with green spring onions

    What is Tofu Adobo?

    Tofu Adobo is a popular and delicious Filipino adobo dish made vegan! It is prepared using tofu and mushrooms instead of meats like chicken and pork but with the classic flavorful adobo sauce recipe.

    Did Adobo originate in the Philippines?

    Yes. Its existence was first recorded in 1613 by the Spaniard, Pedro de San Buenaventura. When the Spaniards first visited the Philippines, they witnessed a cooking process that involved stewing with vinegar which is one of the Filipino natives’ ways to preserve foods.

    The Spaniards called it adobo because of its superficial similarity to the Spanish adobo in using vinegar and garlic. However, the two have key differences since Spanish adobo sauce is distinctly spiced and fiery while Filipino adobo is tangy, salty, and sweet.

    This delectable dish is usually served in almost every Filipino home during celebrations or special occasions or even on regular days. It’s no wonder this dish will become one of your family’s favorite foods since it’s super easy to cook, flavorful, and undeniably delicious!

    tofu and mushroom adobo in a white bowl

    Tips and Procedures:

    • Use “non-reactive bowl and pan” like stainless steel, ceramic, glass, and metal pan with enamel coating for best results. You may also use clay pots by cooking them in a traditional way.
    • It is best to use firm tofu in this recipe. It is important to marinate it for a few minutes to an hour before cooking.
    • Make sure to remove any excess water or moisture from the tofu before marinating. You may wrap the block of tofu in paper towels and place a heavy board or skillet on top and let it rest for a few minutes.
    • You may use arrowroot powder or cornstarch with some water to volumize the adobo sauce and thicken it.
    • Feel free to add vegetable broth that will bring up the flavors of this dish.
    • Add the salt only towards the end of the cooking process to prevent the reduced sauce from being too salty.
    • Storage: Put the leftover adobo tofu in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

    How to Make Tofu Adobo:

    Listed below are all the ingredients you will need:

    • dark soy sauce 
    • oyster mushroom sauce 
    • white vinegar 
    • garlic
    • bay leaf 
    • brown sugar 
    • cracked peppercorns 
    • chili powder 
    • firm tofu
    • canned whole button mushrooms or fresh mushrooms
    • vegetable oil 
    • salt and pepper
    • spring onions or green onions
    ingredients for tofu adobo recipe

    In a large non-reactive bowl, mix dark soy sauce, oyster mushroom sauce, white vinegar, chopped garlic, bay leaf, brown sugar, peppercorns, and chili powder until well combined. Add the tofu and mushroom, and marinate for at least 30 minutes to 1 hour:

    mixture of dark soy sauce, oyster mushroom sauce, white vinegar, chopped garlic, bay leaf, brown sugar, peppercorns, and chili powder in a large non-reacting bowl

    Remove the tofu from the marinade. On a pan over medium-high heat, add the oil and heat for about 1 minute. Next, fry the tofu until it’s crisp and dark brown for 3 minutes on each side, then set the fried tofu in a serving bowl: 

    fried the marinated tofu on a pan

    In the same pan, add the mushrooms with the adobo marinade and cook and simmer for 5 minutes. Toss the tofu into the sauce, put salt and pepper to taste then mix well: 

    added the mushrooms with the adobo marinade into the pan

    Garnish with green onions and serve with steamed rice. Enjoy!

    Frequently Asked Questions:

    What does adobo taste like?

    It tastes savory, tangy, and sweet which fits perfectly with Filipinos’ taste buds.

    Which of the protein options do you prefer?

    This dish is traditionally cooked with meats like pork and chicken, but I prefer plant-based protein like tofu for a healthier option.

    What kind of vinegar did you use?

    I used white vinegar in this dish but cane vinegar or unseasoned rice vinegar works too.

    delicious tofu adobo garnished with green spring onions
    Print Recipe Leave a Comment
    2 from 1 vote

    Filipino Tofu Adobo

    Here's a delicious vegan dish made with tofu, mushrooms and a classic Filipino adobo sauce that tastes sweet, tangy and savory!
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: Filipino
    Servings: 4
    Calories: 231kcal

    Ingredients

    • ⅓ cup dark soy sauce
    • 2 tablespoons vegan oyster mushroom sauce
    • ¼ cup white vinegar
    • 4 garlic cloves chopped
    • 2 bay leaves
    • 1 teaspoon brown sugar
    • ¼ teaspoon cracked peppercorns
    • ¼ teaspoon chili powder
    • 13 oz firm tofu cut into large cubes
    • 4 oz whole button mushrooms cut in halves
    • ¼ cup vegetable oil
    • salt & pepper to taste
    • ⅛ cup green onions for garnish

    Instructions

    • In a large non-reacting bowl, mix dark soy sauce, oyster mushroom sauce, white vinegar, chopped garlic, bay leaf, brown sugar, peppercorns and chili powder until well combined.
    • Add the tofu, mushroom and marinate for at least 30 minutes to 1 hour.
    • Remove the tofu from the marinade.
    • On a pan over medium high heat, add the oil and heat for about 1 minute.
    • Next, fry the tofu until it’s crisp and dark brown for 3 minutes on each side, then set the fried tofu in a serving bowl.
    • In the same pan, add the mushrooms with the adobo marinade  and cook and simmer for 5 minutes.
    • Toss in the tofu into the sauce, put salt and pepper to taste then mix well.
    • Garnish with green onions and serve with steamed rice.

    Nutrition

    Serving: 1g | Calories: 231kcal | Carbohydrates: 8g | Protein: 12g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1335mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Main Entree, Vegan Filipino Recipes, Vegetarian Filipino Recipes, Vegetarian Meat

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    Comments

    1. tara Fonteyn says

      August 13, 2023 at 1:34 pm

      2 stars
      Hello, I cook a lot for myself, friends and family and my Mother is Indonesian. But, I followed your recipe with everything you said, but substituted Tamari sauce for the dark soy sauce. I removed the water from the firm tofu, marinated it for over an hour. But there was maybe 3 tab. of marinade left when I started to fry the tofu.
      But after all of it, the food lacks taste and is very bland. I wish it wasn’t. So not satisfied, I ended up adding a tsp. more brown sugar, 3 oz of pineapple juice, gf oyster sauce and some red chili paste and 1/3 tbs of cinnamon and some hotness to it as well. I looked up several other recipes for Filipino adobe sauce and they do offer more variations. Maybe you missed something, not sure, but I am sorry.

      Reply

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