91. Filipino Tofu and Mushroom Adobo

Name: 91. Filipino Tofu and Mushroom Adobo
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian
Ingredients: 300g long grain rice; 500g firm tofu, cubed; 200ml vegetable oil; 7 garlic cloves, minced; 1 red onion, diced; 300g cup mushrooms, left whole; 75ml soy sauce; 75ml white vinegar; 250ml vegetable stock; 1 tbsp coconut sugar; 1 tbsp whole black peppercorns; 5 dried bay leaves; 3 cloves garlic, finely sliced; 1 bunch morning glory, stems chopped into batons, leaves roughly chopped; 1 tbsp vegan fish sauce

5 steps

Prep:30minCook:30min

Adobo is usually made with pork or chicken, but this tofu and mushroom version maximises the intense flavour! Pictured with regular spinach instead of morning glory, which is difficult to find near me.

Updated at: Thu, 17 Aug 2023 01:47:08 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories887.9 kcal (44%)

Total Fat53 g (76%)

Carbs77 g (30%)

Sugars7.3 g (8%)

Protein27.3 g (55%)

Sodium1812.3 mg (91%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300glong grain rice

500gfirm tofu

cubed

200mlvegetable oil

300gmushrooms

75mlsoy sauce

75mlwhite vinegar

250mlvegetable stock

1 Tbspcoconut sugar

1 Tbspwhole black peppercorns

5dried bay leaves

3 clovesgarlic

finely sliced

1 bunchmorning glory

stems chopped into batons, leaves roughly chopped

1 Tbspvegan fish sauce

Instructions

Step 1

Put the rice on to cook, using the method you prefer.

Step 2

Heat the oil in a deep wok, and once hot, shallow fry the tofu in batches. Fry them until crisp on the outside, about 5 minutes. It’s longer than you would for a stir fry, and once golden all over, remove from the pan and drain on paper towel.

Step 3

This should use up quite a bit of the oil, but there should still be some left over. Pour most of the oil into another wide based fry pan. In that pan, fry the minced garlic and onion for a few minutes, and add the mushrooms to colour in the oil. Pour in the soy sauce, vinegar, and vegetable stock, and coconut sugar, and allow it to simmer with the lid off, adding the fried tofu to soak up the sauce. Add in the peppercorns and bayleaves. Cook until it reduces to a sticky sauce, and turn the heat off, putting a lid on to keep warm.

Step 4

Heat the remaining oil in the wok for the sliced garlic, and then stir fry the morning glory with the vegan fish sauce, for a couple minutes until cooked.

Step 5

Serve the rice with the adobo and the morning glory as a side dish.