I had a serious conversation with my Philipino friend the other day.
I thought about Adobo means Spanish Adobo like red sauce, but it is different.
Philipino one is very simple, nearly Japanese teriyaki but it is acidic, Westernized version, I would say.
Normally with meat and using richness and depth of "umami" from the meat.
I tried to make vegan version..was succeed!
Here is the recipe:
Firm tofu, 300-350g, Cut water and slice in 1/2 inch thick, as you like the shape. I'd recommend rectangle is easy to cook.
Veggie stock, 1cup for marinade sauce.
Soy sauce, 1/4 cup and 2 Tb separate both
Vinegar, 1/4 cup, I used apple cider, but the best is white vinegar.
Salt, 1/2 tsp + amount of finishing taste
Konbu(Kelp), 2 inch long & 1/2wide
Maple syrup or Brown sugar 1/4 cup
Bay leaf, 3 pieces
Garlic, 2-3 cloves clushed
Ginger, 1/8 piece, chopped
Corn starch, 1 Tbsp
Soy sauce, 2Tbsp for the graze
Veggie stock, 1 cup for the graze
Pepper, for finishing the taste
Oil, for fry about 3 tablespoons
Mix all liquid ingredients besides oil to make marinade sauce.
Marinade the tofu slices in the sauce, add Konbu piece and leave them in the fridge over night.
Take the tofu out from the sauce, keep the sauce and kelp.
Lightly off the water from the tofu with paper towel, then fry them on a frying pan with oil, medium high heat.
Take good amount time to fry all sides until the colour got golden brown and the surface look slightly dry. This process is for keeping the shape of tofu, as well as making good flavour.
Add the marinade sauce into the pan, then bay leaves and garlics, ginger.
Simmer for a while with medium heat until the sauce reach half amount.
Take the tofu out from the pan, keep the sauce.
Mix the veggie stock and soy sauce for graze and corn starch, in a small bowl, until the mixture get very incorporated.
Heat up the pan with the cooked sauce with medium low heat, then add the corn starch mixture, mix well quickly with spatura or wooden spoon until the sauce get set, then make the taste with salt and pepper.
Take the tofu slices back to the pan and coat the sauce.
By the way, this is totally different subject but I will do Vegan contemporary dinner event.
This is the 3rd edition, secret dinner.
Check it out the detail here.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub