Tofu Tuesday: Tofu Adobo!

During the runDisney Star Wars Half Weekend #werunsocial tweetup (wow that was a lot to type), we finally met @marlon_barcelona and got to talking about all his tofu recipes.  Since we are somewhat new to this tofu game, we were all ears!  He mentioned Tofu adobo and my wheels got to turning.  I HAD to make this dish.  Don't get me wrong, we are not a vegan household in the least.  We love a good burger, chicken, steak even, but our road down tofu lane is to broaden our tastes and for Asher who has sensitivities.  

Tofu Adobo seemed perfect!  We all love tofu and we all love adobo.  What a great idea to bridge them together.  Now if you ever had made Filipino chicken adobo, you know that it isn't that difficult.  Tofu adobo took a little more time and work, for me that is.  I found this great recipe via Michelle's Tiny Kitchen for baked tofu adobo and was set on giving it a try.  I made some slight adjustments to the recipe below.  

Tofu Adobo


2 pkgs extra firm tofu, sliced or cubed.  I preferred sliced because they will bake quicker in the oven.

olive oil

4 garlic gloves minced

2 cups of vegetable broth

1/4 cup of Tamari Sauce

1/4 cup of white vinegar

black pepper

3-4 dried bay leaves (I like bay leaves)

1 tsp brown sugar

cornstarch slurry equal to about a 1-2 tablespoons


1. Make sure you press the liquid from the tofu and then slice or cube, your preference.  

2. Place sliced (or cubed) tofu on a lightly greased cookie sheet in a single layer.  You will most likely need 2 cookie sheets.  Bake at 450 until slightly brown.  I baked for 20  minutes, flipped at the 10 minute mark.  Remember: the longer you bake the tofu the "chewier" it will get.  I wanted it to have a firm texture, but not too hard to bite for Asher.

3. While the tofu is in the oven, start with the adobo sauce.  Coat pan with olive oil (1-2 tbsp) and toast the garlic.  

4. Add broth, tamarin sauce, vinegar, pepper and bay leaves.  Let the mixture boil and then turn the sauce down to a simmer.  

5. Once it has reduced slightly, add the brown sugar.  Continue to reduce sauce over medium low heat until reduced by about one quarter.  

6. Add the tofu sliced, making sure to get all slices coated in sauce.  

7. Add the cornstarch slurry and let simmer for a few more minutes, allowing the sauce to thicken slightly.  

8. And tada!  You have tofu adobo!.  Serve it with rice and your choice of a side.  Might I suggest fresh chopped tomatoes.  

This was a HUGE hit and will be in heavy rotation in this house for sure!  I  might even have to increase what I make, maybe double the recipe since they boys loved it so much.  Give it a try, let us know how you like tofu adobo.  I won't be surprised if you come back and rave at how good it is!.