Tofu Adobo

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!

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!

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

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:

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 the tofu into the sauce, put salt and pepper to taste then mix well: 

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

Frequently Asked Questions: