Epic Vegan Tofu Adobo Recipe

Introduction

Epic Tofu Adobo is a flavorful vegan twist on a classic Filipino dish, featuring tender tofu simmered in a tangy, savory sauce. This recipe delivers a perfect balance of soy, vinegar, garlic, and spices, making it a satisfying meal that’s easy to prepare at home.

Ingredients

• 1 Tablespoon oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 – 1.5 Tablespoons brown sugar, to taste
• 1½ teaspoons coarsely ground or cracked black pepper
• 2 garlic cloves, crushed
• ¼ cup soy sauce (60ml)
• ¼ cup plus 1 Tablespoon white vinegar (74ml)
• 3 bay leaves
• 1 cup water (240ml)
• 17.5 oz firm tofu (500g)
• ½ Tablespoon oil
• 1½ Tablespoons cornstarch

Instructions

1. Step 1: In a medium saucepan, combine the two crushed garlic cloves, soy sauce, vinegar, and bay leaves.
2. Step 2: Tear the tofu into rough two-inch chunks and add to the saucepan. Bring to a boil over high heat, then reduce to medium-high and simmer for 10 minutes.
3. Step 3: Preheat your oven to 400ºF (200ºC) for 10 minutes, or an air fryer for 5 minutes.
4. Step 4: Drain the tofu, reserving the braising liquid. Toss the tofu gently with ½ tablespoon oil, then add cornstarch and toss until evenly coated. Use spoons or a spatula as the tofu will be hot.
5. Step 5: Arrange tofu pieces on a baking sheet lined with parchment paper, spaced apart to avoid steaming. Bake for 25 minutes in the oven, or air fry for 13 minutes, shaking the basket halfway through to turn the tofu.
6. Step 6: In a large skillet or non-stick pan, heat 1 tablespoon oil over medium-high heat. Add the chopped onion and cook for 5 minutes until lightly browned.
7. Step 7: Add chopped garlic and cook for 1 minute, then add black pepper and cook for another minute, stirring constantly.
8. Step 8: Pour in the reserved braising liquid. Add water if needed to make 1 cup total liquid. Stir in 1 tablespoon brown sugar, adjusting to taste later. Remove from heat if tofu is not yet done.
9. Step 9: Once tofu is baked, add it to the sauce in the skillet. Stir to coat the tofu well.
10. Step 10: Bring the mixture to a boil over high heat, then reduce to medium and simmer for 10 minutes.
11. Step 11: Cover the pan with a lid or foil and cook for up to 10 more minutes, until the sauce thickens to your liking. Serve hot over steamed white rice.

Tips & Variations

• For extra crispiness, double coat the tofu with cornstarch, tossing it again halfway through baking.
• Use tamari instead of soy sauce for a gluten-free version.
• Add sliced mushrooms or bell peppers to the sauce for more vegetables.
• Adjust the amount of vinegar and sugar to balance tanginess and sweetness to your preference.

Storage

Store leftover tofu adobo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. The flavors develop even more after a day, making it great for meal prep.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu?

Firm or extra-firm tofu works best to hold its shape during cooking and achieve a good texture in this recipe. Silken or soft tofu will not hold up well when braised or baked.

Is tofu adobo spicy?

This recipe is not inherently spicy but has a robust savory and tangy flavor. You can easily add some chili flakes or fresh chili peppers during cooking if you like it spicy.

Epic Vegan Tofu Adobo Recipe

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5 from 68 reviews

This Epic Tofu Adobo is a flavorful vegan twist on the traditional Filipino adobo, featuring braised and air-fried or baked tofu chunks simmered in a savory, tangy soy-vinegar sauce enriched with garlic, black pepper, and brown sugar. Perfectly crispy on the outside and tender inside, it’s an easy, protein-packed dish served best over steamed white rice.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Filipino
• Diet: Vegan

Ingredients

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Tofu and Braising Liquid

• 17.5 oz firm tofu (500g)
• 2 garlic cloves, crushed
• 1/4 cup soy sauce (60ml)
• 1/4 cup plus 1 tablespoon white vinegar (74ml)
• 3 bay leaves
• 1 cup water (240ml, for braising liquid and sauce adjustment)

For Coating and Frying

• 1/2 tablespoon oil (for coating tofu before baking/air frying)
• 1 1/2 tablespoons cornstarch

Sauce Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 – 1.5 tablespoons brown sugar, to taste
• 1 1/2 teaspoons coarsely ground or cracked black pepper

Instructions

1. Braise the Tofu: In a medium saucepan, combine the two crushed garlic cloves, 1/4 cup soy sauce, 1/4 cup plus 1 tablespoon white vinegar, and 3 bay leaves. Tear the firm tofu into roughly two-inch chunks and add them to the pan. Bring the mixture to a boil over high heat, then reduce to a lively simmer for 10 minutes to infuse the tofu with flavor.
2. Preheat Cooking Appliance: While tofu braises, preheat your oven or air fryer. Set the oven to 400ºF (200ºC) for 10 minutes or the air fryer for 5 minutes.
3. Prepare Tofu for Crisping: After braising, drain the tofu and reserve the sauce. Gently toss the well-drained tofu with 1/2 tablespoon oil, then add 1 1/2 tablespoons cornstarch and toss again until evenly coated. Use spoons or spatulas to avoid burning your hands as the tofu will still be hot.
4. Bake or Air Fry the Tofu: Arrange the coated tofu pieces spaced apart on a baking sheet lined with baking paper. Bake in the oven for 25 minutes or air fry for 13 minutes, shaking the air fryer basket halfway through to turn the pieces for even crisping.
5. Prepare the Sauce: In a large skillet or non-stick pan, heat 1 tablespoon oil over medium-high heat. Add the chopped onion and fry for about 5 minutes until lightly browned. Then add the chopped garlic and cook for 1 minute, followed by the cracked black pepper, cooking another minute while stirring to prevent burning.
6. Add Braising Liquid and Seasoning: Pour the reserved braising liquid into the skillet; ensure there is at least 1 cup of liquid by adding water if necessary. Stir in brown sugar, starting with 1 tablespoon and adjusting later to taste. If the tofu isn’t ready yet, remove the pan from heat to prevent burning.
7. Combine Tofu and Sauce: When tofu is done baking or air frying, add it to the skillet with the sauce. Stir well to coat the tofu. Increase heat to high until the sauce boils, then reduce to medium and simmer for 10 minutes to meld flavors.
8. Finish Cooking and Thicken Sauce: Cover the pan with a lid or foil and cook for up to 10 more minutes, or until the sauce thickens to your preferred consistency.
9. Serve: Serve the Epic Tofu Adobo hot over steamed white rice for a satisfying vegan meal.

Notes

• Use firm tofu for best texture that holds its shape during braising and crisping.
• The braising liquid can be adjusted with water if it reduces too much.
• Adjust brown sugar for your preferred balance of sweetness and tanginess.
• Air frying reduces cooking time and enhances crispness, but baking works well too.
• Ensure tofu pieces are spaced apart during baking/air frying to avoid steaming.
• This dish pairs perfectly with steamed jasmine or long grain white rice.

Keywords: Tofu adobo, vegan Filipino recipe, braised tofu, air fryer tofu, baked tofu, plant-based adobo