I reimagined classic adobo into an epic Filipino Tofu that leans on pantry-friendly swaps and a deeply savory sauce to show tofu’s full potential.

Jump to Recipe

I never thought tofu could hit so hard. In my Epic Tofu Adobo I hunt for that sticky, tangy glaze that makes you do a double take.

Cubes of extra firm tofu soak up a garlicky punch and the whole dish makes weirdly addictive sounds when you spoon it up. This is Filipino Tofu reimagined for nights when you want deep flavor without the fuss.

i wont promise every bite will be neat; sometimes the sauce goes rogue and thats the point. Come curious, bring an appetite, you’ll want seconds, trust me for real.

Ingredients

Print Recipe (No Advertisments)

Tofu: plant protein, good source of iron and calcium, soaks up adobo sauce, chewy texture
Tamari: salty umami, less gluten than soy, gives savory backbone and nice color
Cane vinegar: bright acidic punch, cuts richness, makes the dish tangy and lively
Garlic: pungent and aromatic, adds depth and lots of healthful compounds and flavor
Bay leaves: herbal background note, subtle bitter floral scent that lifts the sauce
Brown sugar: balances sour with gentle caramel sweetness, helps glaze tofu and caramelize
Cornstarch: optional crisping trick, gives a thin crunchy crust when fried or baked
Toasted sesame oil: tiny finishing splash, nutty aroma, use sparingly for big flavor

Ingredient Quantities

14 oz (400 g) extra-firm tofu, cubed

3 tbsp low-sodium soy sauce or tamari, pick one

1/4 cup (60 ml) cane vinegar or white vinegar

1/4 cup (60 ml) water or low-sodium vegetable broth

6 cloves garlic, minced

2 bay leaves

1 tsp whole black peppercorns

1 tbsp dark brown sugar (or coconut sugar)

2 tbsp neutral oil (vegetable or canola)

1 tbsp cornstarch (optional, for extra crisp tofu)

1 small yellow onion, thinly sliced (optional)

2 green onions, sliced, for garnish (optional)

1 tsp toasted sesame oil (optional)

How to Make this

Print Recipe (No Advertisments)

1. Press the 14 oz (400 g) extra-firm tofu for 15 to 30 minutes to remove as much water as you can, then cube it into bite sized pieces.

2. Pat the cubes dry, toss them lightly with 1 tbsp cornstarch if you want extra crisp, and heat 2 tbsp neutral oil in a large skillet over medium-high heat.

3. Fry the tofu in batches until golden and crisp on all sides, about 8 to 10 minutes total, then transfer to a plate and wipe out most of the oil but keep the tasty browned bits.

4. If using, add the thinly sliced small yellow onion to the pan and sauté until soft and starting to brown, 3 to 4 minutes; add 6 cloves minced garlic and cook 30 seconds more till fragrant.

5. Pour in 3 tbsp tamari, 1/4 cup (60 ml) cane vinegar and 1/4 cup (60 ml) vegetable broth, stir in 2 bay leaves, 1 tsp whole black peppercorns and 1 tbsp dark brown sugar, bring to a simmer scraping up any browned bits.

6. Return the tofu to the pan, spoon sauce over the cubes so theyre mostly submerged, lower the heat and simmer gently for 8 to 10 minutes so the tofu soaks up the flavors and the sauce reduces slightly.

7. Turn up the heat for 1 to 2 minutes if you want a thicker, glossy glaze, tossing the tofu so it gets evenly coated; taste and add a pinch of salt or a little more tamari if needed.

8. Remove from heat, discard the bay leaves, drizzle 1 tsp toasted sesame oil if using, sprinkle with sliced green onions and serve hot.

Equipment Needed

1. Tofu press or heavy skillet plus clean kitchen towels / paper towels for pressing tofu
2. Large skillet (about 10–12 inch), nonstick or cast iron for frying and simmering
3. Spatula and/or tongs for flipping and tossing tofu
4. Sharp chef’s knife and cutting board for cubing tofu and slicing onion
5. Mixing bowl to toss tofu with cornstarch
6. Measuring spoons and a 1/4 cup measuring cup for tamari, vinegar, broth, sugar
7. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
8. Plate (lined with paper towels) to rest fried tofu before saucing and a small serving bowl or platter for the finished dish

FAQ

Q: How do I get the tofu really crisp? A: Press the tofu at least 15 to 30 minutes to squeeze out water, pat dry, toss gently in the 1 tbsp cornstarch, then fry in the 2 tbsp neutral oil over medium high heat until golden on all sides. Pressing and cornstarch make a big difference, trust me.

Q: Can I make this gluten free? A: Yes, use tamari instead of soy sauce and check your vinegar and sugar are labeled gluten free. Everything else in the list is naturally vegan so you should be good.

Q: What if I dont have cane vinegar or want a milder flavor? A: White vinegar works fine like the ingredient list says, or use apple cider vinegar for a bit sweeter, fruitier tang. Just keep the same amount 1/4 cup and taste as it simmers.

Q: How long does leftovers last and can I freeze it? A: Store in an airtight container in the fridge 3 to 4 days. Freezing changes tofu texture, it's possible but the tofu gets chewier, so I usually just refrigerate and reheat on the stove or oven to crisp it back up.

Q: Can I skip the onion, garlic, or sesame oil? A: You can skip any optional items, but garlic and onion add classic adobo depth. Sesame oil is just for finishing flavor, a little goes a long way so add it at the end if you have it.

Q: Best way to reheat so it's not soggy? A: Reheat in a hot skillet a few minutes to restore crispness, or bake at 400F for 8 to 12 minutes. Microwaves make it soggy so only use that if you're in a real hurry.

Epic Tofu Adobo (Vegan) Recipe Substitutions and Variations

Tofu (extra-firm): swap with tempeh, seitan, or thick portobello slices — tempeh soaks up the sauce, seitan gives a meaty bite, mushrooms if you want less soy.
Soy sauce or tamari: use coconut aminos, Bragg liquid aminos, or a quick miso-water mix (1 tsp miso + 1 tbsp warm water) — milder and less salty options.
Cane or white vinegar: apple cider vinegar, rice vinegar, or a splash of lemon/lime juice (use slightly less citrus because it’s brighter).
Cornstarch (for extra crisp): arrowroot powder, tapioca starch, or all-purpose flour if that’s what you’ve got on hand.

Pro Tips

1. Press it longer than you think, it really matters. Or if you want a chewier, sponge like texture try freezing the block, thawing, then pressing it; once thawed the tofu soaks up the sauce way better, dont skip this step if you want big flavor.

2. For max crispness, lightly coat the cubes in cornstarch and cook in small batches so the pan isnt crowded, they brown way nicer that way. Let them rest a few minutes after the first fry then give them a very quick re-fry for extra crunch without burning.

3. Start with low sodium soy so you can control salt as the sauce reduces, taste as you go. If the sauce ends up too sharp add a tiny splash more sugar, if too sweet add a little more vinegar. To thicken fast, mix 1 tsp cornstarch with cold water and whisk it into the simmering sauce near the end until glossy.

4. Finish at high heat for a minute so the sauce glazes the tofu, then turn off the heat and drizzle sesame oil right before serving for that toasted aroma. Also, leftovers often taste even better after a day because the flavors settle, but keep the sauce slightly looser if you plan to reheat.

Epic Tofu Adobo (Vegan) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I reimagined classic adobo into an epic Filipino Tofu that leans on pantry-friendly swaps and a deeply savory sauce to show tofu's full potential.

Servings

servings

Calories

336

kcal

Equipment: 1. Tofu press or heavy skillet plus clean kitchen towels / paper towels for pressing tofu
2. Large skillet (about 10–12 inch), nonstick or cast iron for frying and simmering
3. Spatula and/or tongs for flipping and tossing tofu
4. Sharp chef’s knife and cutting board for cubing tofu and slicing onion
5. Mixing bowl to toss tofu with cornstarch
6. Measuring spoons and a 1/4 cup measuring cup for tamari, vinegar, broth, sugar
7. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
8. Plate (lined with paper towels) to rest fried tofu before saucing and a small serving bowl or platter for the finished dish

Ingredients

14 oz (400 g) extra-firm tofu, cubed
3 tbsp low-sodium soy sauce or tamari, pick one
1/4 cup (60 ml) cane vinegar or white vinegar
1/4 cup (60 ml) water or low-sodium vegetable broth
6 cloves garlic, minced
2 bay leaves
1 tsp whole black peppercorns
1 tbsp dark brown sugar (or coconut sugar)
2 tbsp neutral oil (vegetable or canola)
1 tbsp cornstarch (optional, for extra crisp tofu)
1 small yellow onion, thinly sliced (optional)
2 green onions, sliced, for garnish (optional)
1 tsp toasted sesame oil (optional)

Directions

Press the 14 oz (400 g) extra-firm tofu for 15 to 30 minutes to remove as much water as you can, then cube it into bite sized pieces.
Pat the cubes dry, toss them lightly with 1 tbsp cornstarch if you want extra crisp, and heat 2 tbsp neutral oil in a large skillet over medium-high heat.
Fry the tofu in batches until golden and crisp on all sides, about 8 to 10 minutes total, then transfer to a plate and wipe out most of the oil but keep the tasty browned bits.
If using, add the thinly sliced small yellow onion to the pan and sauté until soft and starting to brown, 3 to 4 minutes; add 6 cloves minced garlic and cook 30 seconds more till fragrant.
Pour in 3 tbsp tamari, 1/4 cup (60 ml) cane vinegar and 1/4 cup (60 ml) vegetable broth, stir in 2 bay leaves, 1 tsp whole black peppercorns and 1 tbsp dark brown sugar, bring to a simmer scraping up any browned bits.
Return the tofu to the pan, spoon sauce over the cubes so theyre mostly submerged, lower the heat and simmer gently for 8 to 10 minutes so the tofu soaks up the flavors and the sauce reduces slightly.
Turn up the heat for 1 to 2 minutes if you want a thicker, glossy glaze, tossing the tofu so it gets evenly coated; taste and add a pinch of salt or a little more tamari if needed.
Remove from heat, discard the bay leaves, drizzle 1 tsp toasted sesame oil if using, sprinkle with sliced green onions and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.