Garlic Tofu Adobo

THIS AROMATIC DISH IS A TREAT ! Filipino is known for comfort food called “adobo”. And this one is veganized, simplified using tofu & yet flavorful because of dried basil flakes . The good thing about tofu is, you can add any flavor to it and it will readily absorb it ! Great paired with warm rice or quinoa ! Mine is combo of basmati and quinoa ! This is about 3 to 4 servings. Can be cooked with or without oil. See NOTES below.

 

🌻RECIPE

🌱 Ingredients:

▪︎ 1 regular block of firm tofu, pre-drained & cubed in small pieces

▪︎ 1 big green chili or jalapeño, chopped

▪︎ 1/2 bulb of garlic, crushed with skin

▪︎ tamari or light soy sauce to taste

▪︎ optional lemon juice or apple cider vinegar to taste

▪︎ 1-2 tsps of dried basil

▪︎ oil spray or/& any vegetable based cooking oil to grease the pan plus 1 tbsp for sauteing

▪︎ salt to taste, opt for Himalayan

▪︎ few dashes of crushed black pepper

 

🌱 Instructions:

▪︎ Heat up & grease a pan with cooking oil and on medium heat, surface fry diced tofu flipping it halfway to make sure both sides are light brown. You can also air fry if you have an air-fryer. Set aside.

▪︎ Pour cooking oil then start sauteing garlic until light brown. Add dried basil and saute for about 30 secs. Then add the green chilli and continue sauteing for another minute.

▪︎ Add in the tofu plus the rest of the liquid ingredients and seasonings. Let it simmer covered for a minute or two.

▪︎ Remember that the tofu may absorb the liquid ingredients so feel free to adjust the amount of the ingredients to come close to the traditional flavor of being tangy and quite salty.

▪︎ Serve with your favorite rice ! May top with crispy garlic or chopped green onions. Enjoy !

* Notes:

▪︎ To drain the firm tofu off water faster, just gently press between the palms of your hands . This process usually will squeeze water out way faster. This will help avoid the dish becoming bland too.

▪︎ To cook oil-free, skip the oil by either baking the tofu in toaster oven or air frying them til quite crisp, then simmering the garlic in tamari or light soy sauce.