Tofu Adobo & Steamed Cauliflower

10 Jan
2010

Happy new year! I’ve been craving my family’s chicken adobo but since O doesn’t eat meat, I thought I’d use the same ingredients but with tofu instead of chicken & voila! By the way, the cauliflower I used in this photo came from the farmers market. It looks a bit more yellow/orange but tastes the same as the usual cauliflower you find in the supermarket.

For the Tofu Adobo:

[ Ingredients ]
- 1/4 cup Datu Puti soy sauce
- 1/2 cup Datu Puti cane vinegar
- 1 block of firm tofu
- enough olive oil to coat your frying pan
- 1 head of garlic, chopped
- 2 pieces dried bay leaf
- 1/2 teaspoon peppercorn

[ Preparation ]
- to make the marinade, mix 1/2 a cup of Datu Puti soy sauce & 1/2 a cup Datu Puti cane vinegar
- slice tofu like you see in the picture above. A block of tofu usually yields 8 slices
- put the slices of tofu on a baking dish or any other container you have that can hold them & pour in marinade. I used a 6″ diameter Pyrex bowl with a lid & it fit the whole thing perfectly
- leave marinating for a few hours or even overnight

[ Process ]
- heat up your frying pan to medium high (I used an 8″ non-stick pan) & pour in some olive oil enough to coat the pan
- take out the tofu from the container but keep the marinade
- sauté 1/2 of the chopped garlic & then add slices of tofu on top (I did four at a time)
- lightly brown both sides of the tofu
- turn down the heat to medium low & pour on top of the tofu half of the marinade, 1 pieces of dried bay leaf 1/4 teaspoon peppercorn
- when most of the marinade has evaporated, transfer all the contents of the pan on a serving plate
- repeat steps 3-6 for the rest of the tofu


For the Steamed Cauliflower:

[ Ingredients ]
-
cauliflower, cut up to serving pieces
- olive oil
- salt

[ Preparation ]
- find a pot with a lid that will fit your steaming basket or colander

[ Process ]
- pour enough water in the pot that it just barely reaches the bottom of the steamer or colander
- once the water comes to a boil, add the cauliflower and place a loose fitting lid on top to cover, make sure there’s enough room for the steam to escape
- usually this will be done by 6 minutes but poke your cauliflower to check
- when done, drizzle with olive oil and some salt


Serve together with steamed rice or the tofu can also be served on top of salad greens. Enjoy!

6 Responses to Tofu Adobo & Steamed Cauliflower

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Tanya

January 13th, 2010 at 10:53 am

Love the photo! The dish looks amazing! Hope you both are well!

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Tanya

January 13th, 2010 at 10:54 am

Yum!

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heidiologies

January 19th, 2010 at 2:36 am

yummmm! you know, i don’t usually marinate my meats, but now that you mentioned it here, i think it’s a great idea! sige, i-marinate ko na yung manok ko. hehe. thank you!

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leon

April 16th, 2010 at 5:16 pm

more posts more posts more posts!

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AdoboChef

March 31st, 2011 at 9:00 am

Looks delicious! What did you put in the rice?

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Les

March 31st, 2011 at 12:37 pm

It was! I didn’t put anything in the rice, that’s the natural color of cooked mountain rice.

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