Adapted from: America's Test Kitchen
Serves: 2-3
Rest time: 1 hour
Cook time: 30 minutes
Ingredients:
1 block of extra-firm tofu
80 ml (1/3 cup) soy sauce or GF tamari
1.5 cups dried rice
vegetable oil
1 can (350 ml / 1.5 cups) coconut cream
180 ml (3/4 cup) cider vinegar
8 garlic cloves, minced
4 bay leaves
2 tsp pepper
1 scallion, chopped small
This recipe has a unique flavour that is hard to describe if you have not had Filipino Adobo before. Really, try to imagine all the ingredients listed. Except now envision more sharpness from the vinegar and more warmth from the garlic. Yeah. That's this recipe. When I make this recipe ahead of time for work meals, I literally count down the hours until dinner time because it is just that good. Be careful though! Whatever clothes you cook this in will smell like it until they are washed--for better or worse.
Ingredients:
1 block of extra-firm tofu
80 ml (1/3 cup) soy sauce or GF tamari
1.5 cups dried rice
vegetable oil
1 can (350 ml / 1.5 cups) coconut cream
180 ml (3/4 cup) cider vinegar
8 garlic cloves, minced
4 bay leaves
2 tsp pepper
1 scallion, chopped small
Directions:
1. Drain and dice tofu into bite-sized cubes. In a medium bowl, soak the tofu in soy sauce for 1 hour.
2. Cook the rice and set aside.
3. Heat a large skillet on medium heat and add vegetable oil. Reserve the soy sauce in the bowl and transfer the tofu to the skillet and cook until browning (flip the tofu to brown on 2-3 sides).
4. Meanwhile, in the soy sauce bowl, add in the coconut milk, vinegar, garlic, bay leaves, and pepper.
5. Reduce the skillet heat to low and add the sauce to the tofu.
6. Simmer for 20 minutes, stirring occasionally.
7. Remove the bay leaves and plate the tofu on rice, reserving the sauce in the skillet.
8. Return the skillet to medium-high heat and cook until the sauce has thickened, about 5-7 minutes.
9. Pour sauce over the tofu dish and sprinkle with scallions.
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