Adobong Sitaw (String Beans Adobo) with Tofu (Peanut-Free)

Ingredients

• about 450 g String beans (Sitaw)
• 1 block (14 oz) Firm tofu
• 1/4 cup Soy sauce (wheat-free Tamari)
• 2 tbsp White vinegar
• 4 cloves Garlic
• 2 leaves Bay leaves
• 1/2 tsp Black peppercorns
• 1 tsp Sugar
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block (about 400 g) firm tofu to remove excess water, then cut into 2.54 cm cubes.
2. 2Heat 1 tbsp vegetable oil in a 25.4 cm skillet over medium-high heat (190°C / 190.6°C). Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
3. 3Add the 4 cloves of minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
4. 4Add the about 450 g string beans, 1/4 cup soy sauce (wheat-free Tamari), 2 tbsp white vinegar, 2 bay leaves, 1/2 tsp black peppercorns, and 1 tsp sugar to the skillet.
5. 5Bring the mixture to a simmer, then reduce the heat to medium-low (150°C / 148.9°C). Cover the skillet and cook for 10-15 minutes, or until the string beans are tender-crisp and the sauce has slightly thickened.
6. 6Remove the bay leaves before serving. Serve hot.

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