Easy Tofu Adobo (Filipino Adobong Tokwa)
Learn how to make this vegan tofu adobo taste just like the traditional Filipino dish! This recipe uses tofu cubes baked to golden brown perfection and simmered in a sweet, salty, and tangy adobo sauce. It's ready in around 35 minutes for a quick and healthy meal!
Servings 3
Calories 132kcal
Equipment
- Stovetop
- air fryer or Oven
Ingredients
- 14 ounces extra firm tofu
- 1 small red onion diced
- 5-6 cloves garlic minced
- ½ teaspoon black peppercorns or ⅛ - ¼ teaspoon ground black pepper
- ¼ cup low-sodium soy sauce
- ¼ cup white distilled vinegar or rice vinegar
- ½ cup low-sodium vegetable broth *see notes
- 3 bay leaves
- 1 tablespoon coconut sugar
- Salt to taste, optional
- 1 teaspoon cornstarch mixed with 2 teaspoons of cold water
- Green onions sliced, for garnish
Instructions
- To start, drain and press tofu for 30 minutes. You can do that by either using a tofu press or wrapping the block in paper towels and placing something heavy on top.14 ounces extra firm tofu
- Preheat either an oven or air fryer to 400ºF (205ºC). Slice the tofu into cubes and either bake for 25-30 minutes or air fry for 10-15 minutes, flipping halfway through.
- Meanwhile, heat a large skillet over medium heat. Saute the onion and garlic for 5-7 minutes until translucent and fragrant. Add a splash of vegetable broth or water to prevent them from sticking to the surface. Add in the black peppercorn and cook for 1 minute, stirring frequently, until toasted and aromatic.1 small red onion, 5-6 cloves garlic, ½ teaspoon black peppercorns
- Pour in the soy sauce, vinegar, vegetable broth, and bay leaves, and coconut sugar. Stir well and bring to a gentle simmer. Cook for 5 minutes to dissolve the sugar and allow the flavors to meld.¼ cup low-sodium soy sauce , ¼ cup white distilled vinegar, ½ cup low-sodium vegetable broth, 3 bay leaves, 1 tablespoon coconut sugar
- When the tofu is golden brown and crispy, add it to the sauce and toss to coat. Cook for 10-15 minutes on low heat, stirring occasionally, or until it has absorbed most of the liquid.
- Next, make a cornstarch slurry by mixing cornstarch and cold water until dissolved. Pour the mixture over the tofu and stir well. Cook for 1 minute, or until the sauce is thickened and luscious.1 teaspoon cornstarch
- Remove from the heat. Taste and adjust the seasoning if needed, adding more salt if desired. Serve over brown or white rice. Top with any garnish that you like, such as green onion!Salt, Green onions
Notes
*If you like your adobo saucier, you can add up to 1 cup of broth.
Storage
- Fridge: Let tofu adobo cool to room temperature, then transfer it to an airtight container and store it in the fridge for 4-5 days.
- Freezer: Transfer to a freezer-safe container and freeze for up to 3 months. Let thaw overnight before reheating and serving.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 14g | Protein: 13g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 859mg | Potassium: 363mg | Fiber: 1g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg