Tofu Adobo - Vegan and Oil-free Recipes
A vegan take on the Phillipines’ national dish, Tofu Adobo is savory, sweet, tangy, rich, easy to make yet completely delicious dish.
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Cooking tools:
- Mortar and pestle
- Tofu press
- Silicone baking mat
- Parchment paper
- Oven
- Baking sheet
- Nonstick deep pot
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
- Freezer
- Plate
Ingredients
- 2-16 oz packages (454g each) super firm tofu (see note 1)
- 6-8 cloves of garlic (or less or a whole head, measure with your heart)
- 1 ½ teaspoons black peppercorns (see note 2)
- 2 bay leaves
- ½ cup distilled white vinegar or rice vinegar (see note 3)
- ⅓ cup reduced sodium soy sauce
- 1 ½ tablespoons coconut sugar (or any kind), optional
- ½ teaspoon chili powder, optional
- 1 cup water
- 1 ½ tablespoons arrowroot powder or cornstarch
- Green onion and cilantro for garnish, optional
- 1 pound baby bok choy
- 1 tablespoon sesame oil or vegetable broth or water
- ½ tsp sea salt
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