This meal was a staple in my house growing up. However, my family would usually make this with pork instead of tofu. Luckily, my mother (who is where I got all of my cooking skills) was and is extremely accommodating to my vegetarian ways. So, she immediately started to make me my own tofu adobo!
If you like black pepper and soy sauce then this is the recipe for you! You could really add any protein you want and additional veggies if you so desired. Or just keep it simple like this recipe and let the sauce do all the talking!
I really love this Adobo sauce because it is super simple to make and it spends most of its time sitting on the stove. So here it is:
- 3-4 cloves of garlic, minced
- 1/2 a cup of red wine vinegar
- 1/2 a cup of soy sauce (can be substituted with tamari if gluten-free)
- 1 bay leaf
- 15-30 black peppercorns (depending on how much you like black pepper)
- 1 large portobello mushroom cap, sliced (can remove if you are anti-fungi)
- 1/2 of a package of tofu, sliced into 1 inch pieces
Take a medium sized pot and put it on medium heat. Then add 1 tablespoon of olive oil. When hot, add in your minced garlic. Let the garlic brown for a minute then add your bay leaf and peppercorns. Pour in your red wine vinegar and soy sauce. Stir. Then add in your sliced mushrooms. Cover the pot and turn the burner to low. Let the sauce cook down for about 1 hour, stirring occasionally.
While the sauce is cooking, take out your tofu (1/2 of the package) and slice it into 1 inch pieces. Pat your sliced tofu with a paper towel to remove some of the excess water. Removing the water allows your tofu to crisp up and brown on the edges.
In a medium sized skillet, on medium heat, spray non-stick cooking spray and coat the pan. When hot place your tofu slices into the skillet. Try your best not to flip them too quickly so that they can really get a nice brown. After about 1-2 minutes or when you see the tofu begin to crisp you can gently flip them over and let the other side cook. You can let the tofu continue to cook for another minute or remove from heat when both sides have browned. ***I do not season my tofu because eventually it will go into the Adobo sauce which is already full of flavor and more specifically full of salt and pepper.
When the sauce has about 10 minutes left to cook, you can place your cooked tofu into it. This will give enough time for the tofu slices to marry into the sauce and absorb the flavors. When the timer goes off, it is ready to be served. I like to serve this Adobo over rice. But, you can serve it over anything of your choosing, depending on your mood or dietary needs.
I hope you enjoy this flavorful and delicious meal!!!