Vegan Filipino Adobo with Tofu

Ingredients

• 1 block Firm Tofu
• 1/2 cup Soy Sauce (low sodium)
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic
• 2 leaves Bay Leaves
• 1 tsp Black Peppercorns
• 1/2 cup Water
• 1 tbsp Brown Sugar
• 2 tbsp Vegetable Oil
• 4 cups Cooked Rice

Instructions

1. 1Take the 1 block Firm Tofu and press it firmly to remove as much water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. 2Place a 12-inch skillet or wok over medium-high heat. Add the 2 tablespoons of Vegetable Oil and heat until it shimmers, about 300°F (150°C). Carefully add the tofu cubes and fry for 8-10 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Remove the fried tofu from the skillet and set it aside on a plate.
3. 3In the same skillet, reduce the heat to medium. Add the 6 cloves of minced Garlic and sauté for 1-2 minutes until it is fragrant and lightly golden. Be careful not to burn the garlic.
4. 4Pour the 1/2 cup of Soy Sauce and the 1/4 cup of Apple Cider Vinegar into the skillet. Add the 1/2 cup of Water, the 2 leaves of Bay Leaves, and the 1 teaspoon of Black Peppercorns. Stir in the 1 tablespoon of Brown Sugar until it dissolves. Bring the liquid to a simmer, which is about 180°F (82°C).
5. 5Gently return the fried tofu cubes to the skillet. Lower the heat to medium-low, cover the skillet, and let the tofu simmer in the sauce for 20-25 minutes. Stir occasionally to ensure the tofu is evenly coated and absorbing the flavors. The sauce should thicken slightly, and the tofu should be tender and flavorful.
6. 6Remove and discard the 2 leaves of Bay Leaves from the skillet. Serve the Vegan Filipino Adobo hot over the 4 cups of Cooked Rice.

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