Yellow Tofu Adobo

TOFU ADOBO – gourmet & yellow version, with toasted shredded coconut & pumpkin seeds on top !
You will love the aroma of this dish. Make sure to prepare your pot of rice ! Yields about 4 to 5 servings.

🌻 RECIPE

🌱 Ingredients:

▪︎ 5 to 10 dried bay leaves

▪︎ 1 tbsp black peppercorns

▪︎ 2 tbsps ground turmeric

▪︎ 1/2 head of cauliflower, broken into small florets

▪︎ 1/4 kabocha squash, cut into 1-inch pieces or 2 medium potatoes, diced (about 2 cups)

▪︎3 tbsps vegetable oil, divided

▪︎ salt to taste, opt for Himalayan

▪︎ 3 medium shallots, chopped

▪︎ 6 to 8 large garlic cloves, chopped

▪︎ 1 (3-inch) piece ginger, peeled, finely grated

▪︎ 2 (13.5-ounce) cans unsweetened coconut milk

▪︎ 1/4 cup apple cider vinegar

▪︎ 1-400 gm block of tofu rectangles, precooked, either baked or airfried or surface fried

▪︎ 1/2 tbsp coconut sugar

▪︎  few pcs green chillis

▪︎ Unsalted, 1 tsp toasted pumpkin seeds & 1 tsp toasted shredded coconut for topping, both optional

🌱 Instructions:

▪︎ Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.

▪︎ Saute in cooking oil, garlic, ginger and shallots in medium heat then pour in coconut milk and bring to simmer.

▪︎ Once it started simmering, add in & quickly stir the veggies and all ingredients, except the toppings.

▪︎ Simmer covered and stir occasionally until all ingredients are cooked.  Remove & discard the bay leaves. Adjust your flavorings if you need to.

▪︎  Serve with above toppings. Best when served with steamed rice !