tofu adobo

Filipino Crispy Tofu and Mushroom Adobo – a classic Filipino adobo sauce adds flavor to this crispy tofu recipe with mushrooms! Try this simple fried tofu recipe also known as adobong tokwa!

Filipino Crispy Tofu and Mushroom Adobo

11.5 oz box firm tofu (cut into 1-inch slices or cubes)

soy sauce

apple cider vinegar

garlic (mashed

black pepper

cornstarch

mushrooms (sliced)

bay leaf

extra virgin olive oil

Wrap the tofu block in paper towels and set on a plate. Place a heavy object on top of the tofu to press it down (for example, a large skillet with a few cans or books on top). Let the tofu sit for 15-20 minutes so the excess water can drain. Unwrap the paper towels and cut the tofu into 1-inch slices or cubes.

In a glass or non-reactive bowl, combine the soy sauce, vinegar, garlic and pepper. Gently add the tofu and coat on all sides.

Transfer the tofu cubes to another bowl. Add the cornstarch and gently toss to coat the tofu. It will get pasty, and that is okay. Set aside and let it rest for about 5-10 minutes.

While the tofu rests, marinate the mushrooms in the sauce.

In a large non-stick skillet, heat the oil over medium-high heat. Working in batches so you don&#039;t crowd the pan, add the tofu and cook for 3 minutes on each side, until browned and crispy. Transfer the cooked tofu to a plate or bowl. If you need to add more oil in between batches, you can.

Add the sauce and the mushrooms to the pan, along with the bay leaf. Bring to a bubble then lower heat to a simmer and cook for about 5 minutes, or until the mushrooms are fork tender.

Drizzle the sauce and mushrooms over the crispy tofu and serve hot over rice.

Featuring tofu cooked in rich sweet, and sour sauce, this tofu adobo will be a hit in your household! A one-pan easy recipe that is ready in 45 minutes. Serve it with a side of rice for a simple yet satisfying meal. 

Vegan Tofu Adobo

soy sauce (or tamari/shoyu (use gluten-free if needed))

white vinegar rice

garlic (minced)

vegetable broth ((low sodium preferred))

black peppercorn

bay leaves

brown sugar ((or another granulated sweetener))

Combine tofu cubes along with soy sauce and vinegar in a bowl. Stir until everything is well mixed. Let it marinate for 20-30 minutes. (Reserve the marinade!)

Heat a tablespoon of oil in a skillet or non-stick pan over medium-high heat. Place tofu in one layer. Sear tofu for 2-3 minutes on each side or until most sides is browned. Set aside.

Add ½ tablespoon of oil to the same pan. Add garlic, and fry for a minute until fragrant. Then, add the reserved marinade and the rest of the ingredients (except tofu) to the pan. Bring mixture to a simmer, and let it cook for 5 minutes.

Add seared tofu to the pan and allow it to simmer for another 10-15 minutes or until the sauce has reduced to a slightly thicker consistency.

Serve your tofu adobo over some rice, and top it with chopped green onion.

This Vegan Tofu Adobo or Adobong Tokwa is a vegan take on the classic Filipino dish, that’s commonly cooked using chicken or pork. This version uses tokwa, which is tofu in Filipino that I sliced into cubes and pan-fried to crisp before cooking down adobo-style. It’s packed full of flavour with the tofu acting like sponges and absorbing all the flavour. You can’t pass off on rice with this dish!

Filipino Tofu Adobo (Adobong Tokwa)

450 g extra firm tofu

neutral oil (see notes)

garlic ((or more if you’d like!), crushed and peeled)

onion

soy sauce ((see notes if gluten-free))

white vinegar

vegetable broth (or stock)

tsp dark soy sauce

1/2-1 tbsp sugar (adjust

Sinangag ((Filipino Fried Garlic Rice))

Plain Rice

Press your tofu to remove excess water. Slice into cubes or shape of your choice.

Heat a large non-stick pan or skillet. Add a generous amount of oil. Pan-fry or deep fry the tofu in neutral oil until golden brown and crisp on all sides.

Move the tofu to the side of the pan. If you want to lessen the oil, feel free to remove some from the pan. But be generous with the oil since adobo is traditionally quite fatty in the sauce from the cooked down meat (especially if using pork belly).

Add in the onions, garlic, and whole pepper corns. Leave the garlic and onions to cook until tender, around 3-4 minuets.

Add the bay leaves, soy sauce, vinegar, and vegetable broth. Mix well and leave to simmer over medium heat until it comes to a boil.

Add in sugar and dark soy sauce, if using. Taste the sauce and feel free to adjust to your taste. You can add more soy sauce for saltiness, vinegar for more acidity, or sugar for a hint more sweetness. This is really depending on your desired taste. I love a nice kick of acidity for my adobo that’s greatly balanced with some sugar.

Leave the tofu to cook in the sauce for 10-12 minutes or until the sauce has reduced. The longer the tofu sits in the sauce the tastier it gets because tofu absorbs the sauce really well (like a sponge!)

Serve and enjoy your adobo with some Sinangag (Fried Garlic Rice) –homemade recipe here or plain rice. Enjoy!

Delicious! I made a pork adobo for my meat eating folks (myself included) &amp; this tofu adobo for my veggie peeps, &amp; this was even more delicious than that was! I highly recommend this recipe. I did add some fresh pineapple just because I had it on hand— no regrets there, though I sacrificed some points of authenticity. Still, with or without pineapple, I will be making this recipe again!

This exceeded my expectations, and I will definitely make it again.

I've tried this recipe last night and was blown away by how delicious it was! Absolutely loved it. This is definitely one of my favourite meals now! Thank you so much for the recipe.

FOR THE FULL RECIPE 👉🏼 https://thefoodietakesflight.com/tofu-adobo-adobong-tokwa

My fave part of adobo is also the sauce with the little bits of whole pepper corns and garlic and love scooping it over rice 😬 adobo is actually a way of cooking and you’ll find adobong baboy (pork adobo—probably the most popular), adobong manok (chicken adobo), adobong pusit (squid adobo), adobong kang kong (morning glory adobo), etc.

#tofu #adobo #filipinofood

What’s your comfort food? Vegan Filipino tofu adobo or adobong tokwa enjoyed with 🍚 #reels

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Top 3 tofu adobo recipes from across the web

The most viewed tofu adobo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Filipino Crispy Tofu and Mushroom A...

Vegan Tofu Adobo

Filipino Tofu Adobo (Adobong Tokwa)

The most viewed tofu adobo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine