Adobo is a very popular method of cooking in the Philippines. Perhaps, it’s the most popular and most distinguished among all Filipino cuisines, unfortunately, it’s commonly associated with meat. It has simple ingredients and very flexible procedures, so I come up with my own version of vegetarian adobo. You can either cook it right away, or have it marinated and cook the next day. Either way, the result is the same, yummy!
sliced tofu (sliced as you like but just thick enough in size; I cut mine in triangular shape)
1/2 cup lemon juice
6 pieces of slice lemon
1/2 cup of soy sauce or Bragg aminos
dried bay leaves
1 tsp salt
1 tsp sugar
1/2 tsp black pepper
sliced ginger (about 1/4 cup)
1 tbsp of oil
1 tsp of sesame oil
1. Drained and sliced the tofu and deep fry (you can pan fry also), set aside.
2. Slice the lemon and ginger and set aside.
3. In a bowl combine, the soy sauce, lemon juice, bay leaves, salt, pepper and sugar stir well, this will be our adobo sauce.
4. In a hot pot, put the oil and sauté’ the sliced lemon, ginger and about 3 pieces of bay leaves.
5. Stir in the fried tofu, and let it simmer for 2 minutes.
6. Add the adobo sauce,mix well and make sure that the tofu are fully coated with the sauce, simmer for 2 -3 minutes then add the sesame oil.
7. Offer and serve with love Hare Krishna!