Guys, you have to try this!
Even though Filipino cuisine has various interesting dishes, the Philippines are not known so much for their food.
But when we were travelling around Siargao, we unconditionally fell in love with the vegan/vegetarian version of the national dish – the Chicken Adobo.
We tried it first in Café Honest, a chill-out vegan zone on the island. And after tasting it, I had to find a recipe. Because the classical version of Chicken Adobo is really good, but this version with tofu just blew our minds.
This recipe is super easy. One caveat though. If you seek an intense taste (which you should), it’s better to marinate the tofu for a few hours. But the result is worth it.
The original recipe contains annatto powder (powder from seeds of the achiote tree, growing in tropical countries). For most of us though, it’s going to be impossible to find annatto powder at the local market. So I recommend using red paprika and turmeric instead of it (turmeric is a natural anti-inflammatory compound – we literally use it in every second dish).
You can also have the same issue with coconut vinegar. But if you find it in your shop, buy it. Coconut vinegar has so many health benefits (its probiotics and nutrients help boost your immune system) and gives this tofu adobo an unforgettable taste!
One last tip: when serving, slice a ready-to-eat mango, and eat it with the dish. It’s heaven in the mouth, I’m telling you!
Enjoy your meal!
Vegan Chicken Adobo
- 1/2 cup soy sauce
- 120 ml coconut vinegar or any other type of vinegar
- 1 garlic depends on your taste, but more is better
- 6 bay leaves
- pinch salt
- 2 tbsp red paprika
- 1 tbsp ground cumin
- 500 grams tofu
- 1 pinch cinnamon
- 1/2 tbsp pepper
- 2 tbsp turmeric
- 2 tbsp grapeseed oil or any other
- Chop the garlic into small pieces.
- Mix all of the ingredients including the garlic in a large bowl.
- Insert sliced tofu in the prepared marinade.
- Marinate it for at least 2-4 hours.
- Pull the tofu out of the marinade. Pour the marinade into a pot and bring to a boil, cook slowly over low heat for about 40 minutes. Meanwhile, pan fry your marinated tofu in vegetable oil until brown. You can add a little more garlic if you have some left.
- Add the fried tofu to the boiling marinade and let it soak for a minute or two.
- Serve with rice and my favourite—sliced mango.
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