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.
▪︎ 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
▪︎ 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 !