Ingredients with Measurements:
- 1 block of firm tofu, sliced into 1-inch cubes
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head of garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup frozen green peas
- Salt, to taste
- Cooked white rice, for serving
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and onion and sauté until fragrant and translucent.
2. Add the sliced tofu to the skillet and cook until lightly browned on all sides.
3. In a separate bowl, mix together the soy sauce, vinegar, water, brown sugar, bay leaves, and black peppercorns.
4. Pour the soy sauce mixture over the tofu in the skillet. Bring to a boil, then reduce the heat to low and let simmer for 10-15 minutes, or until the sauce has thickened.
5. Add the sliced bell peppers and frozen green peas to the skillet and cook for an additional 5-7 minutes, or until the vegetables are tender.
6. Season with salt to taste.
7. Serve the tofu adobo mojado hot over a bed of cooked white rice.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 28g
Protein: 16g
Sodium: 1,500mg
Substitutions for ingredients:
- Use chicken or pork instead of tofu for a non-vegetarian version.
- Use coconut sugar or honey instead of brown sugar for a healthier option.
- Use any color bell pepper you prefer.
Variations:
- Add sliced carrots or potatoes for a heartier dish.
- Use apple cider vinegar instead of white vinegar for a slightly sweeter taste.
- Add a dash of chili flakes for some heat.
Tips and tricks:
- Press the tofu before slicing to remove excess water and make it firmer.
- Use a non-stick skillet to prevent the tofu from sticking to the bottom.
- Let the tofu simmer in the sauce for at least 10 minutes to absorb the flavors.
Storage instructions:
Store leftover tofu adobo mojado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover tofu adobo mojado in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the tofu adobo mojado in a shallow bowl or plate with a scoop of white rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro for a pop of color and freshness.
Pairings:
Pair with a light salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Steamed broccoli
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the sauce is too salty, add a splash of water or a bit more brown sugar to balance it out.
- If the tofu is too soft, try pressing it for longer or using extra-firm tofu instead.
Food safety advice:
- Make sure to cook the tofu and vegetables thoroughly to prevent any foodborne illnesses.
- Store leftover tofu adobo mojado in the refrigerator promptly to avoid spoilage.
Food history:
Adobo is a traditional Filipino dish that is typically made with meat or seafood cooked in a mixture of soy sauce, vinegar, garlic, and other seasonings. Tofu adobo mojado is a vegetarian twist on this classic dish.
Flavor profiles:
Salty, tangy, sweet, and savory
Serving suggestions:
Serve the tofu adobo mojado with a side of white rice and steamed vegetables for a complete meal.
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Region: Philippine