This tofu adobo is the no-fuss, flavor-packed main dish you need in your life! Tender tofu and sweet pineapple chunks are braised in a rich, tangy-sweet sauce made with just a handful of pantry staples. This easy vegan spin on the classic Filipino dish is destined to be your new weeknight favorite!
I just love dishes like this. Tofu adobo is my vegan spin on chicken adobo, the national dish of the Philippines. I’ve never had the traditional version, but it’s known for being a total flavor-bomb — and I’m always up for veganizing a good flavor-bomb! A little research revealed that chicken adobo is made with just a handful of ingredients and comes together surprisingly fast. Swap out the chicken for tofu, and it gets even easier. This scrumptious dinner is ready in about 35 minutes, and yes, it’s incredibly delicious!
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So, what’s involved in making tofu adobo, you ask? In short: pan-fried tofu cubes and LOTS of garlic, all simmered in a tangy-salty-sweet sauce made with pantry staples like soy sauce, vinegar, and sugar. The tofu gets braised in the sauce, so if you’ve made my spicy braised tofu, you’re already familiar with the cooking method. I also toss in sautéed pineapple chunks for a touch of sweetness, because they pair beautifully with these flavors (just like they do in my teriyaki tofu sandwiches).
I think you’re going to love this one. It’s savory, tangy, garlicky, and comes together with fewer than a dozen ingredients. Weeknight dinners don’t get much easier... or tastier!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Soy sauce. Tamari and liquid aminos will also work.
- Vinegar. Traditional chicken adobo is made with cane vinegar, so feel free to use that. The recipe calls for simple white vinegar, which is a fine alternative and much easier to find.
- Water.
- Sugar. We're going with organic sugar to keep the recipe vegan. Conventional sugar is often processed with animal bone char!
- Vegetable oil. Pretty much any neutral high-heat oil will work, such as peanut, corn, or canola.
- Pineapple.
- Tofu. I like super-firm tofu for this cooking style. Firm or extra-firm tofu will also work, but you'll want to press your tofu before cooking it.
- Garlic.
- Black peppercorns.
- Bay leaves.
- Scallions. Also known as green onions.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Mix the sauce. Stir the soy sauce, vinegar, water, and sugar together in a small container.
Step 2: Cook the pineapple. Add diced pineapple to a lightly oiled skillet. Cook it for a few minutes, until tender, turning it a few times. Remove it from the skillet when it's done.
Step 3: Cook the tofu. Add a little more oil to the skillet, if needed, then add your tofu cubes in a single layer. Pan-fry them, turning every few minutes, until they're golden brown. Move them to the plate with the pineapple.
Step 4: Cook the aromatics. Add sliced garlic, whole peppercorns, and bay leaves to the skillet. Cook them briefly, stirring the whole time, until the garlic is fragrant and the bay leaves darken a bit.
Step 5: Simmer. Return the tofu and pineapple to the skillet, then add the soy sauce mixture. Raise the heat, bring the sauce to a simmer, and let it cook until most of it has evaporated or been absorbed by the tofu.
Step 6: Finish. Take the skillet off of heat, get rid of the bay leaves, then finish your tofu adobo with a sprinkle of chopped fresh scallions.
Step 7: Serve. Serve your tofu adobo with rice. Personally, I love it with my coconut rice (totally not traditional).
Variations
There are so many ways to tweak this recipe and make it your own! Here are a few to try.
- Savory version. Skip the pineapple for a more savory tofu adobo.
- Add veggies. Stir-fried broccoli, carrots, or peppers would make excellent additions.
- Fruit swap. Try mango chunks instead of pineapple.
- Add some heat. Throw in a hot pepper with your aromatics in step 4, or season the sauce with some sriracha or sambal oelek.
Frequently Asked Questions
Yes! Just replace the soy sauce with gluten-free tamari.
Leftover tofu adobo will keep in an airtight container in the fridge for about three days. The flavors actually get better after a day or so!
You can! Use a nonstick skillet to cook the tofu. You can skip the step of pan-frying the pineapple and add it directly to the sauce.
More International Tofu Recipes
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📖 Recipe
Tofu Adobo
Ingredients
- ¼ cup soy sauce
- ¼ cup white vinegar
- ¼ cup water
- 1 tablespoon organic granulated sugar
- 1 tablespoon vegetable oil, plus more if needed
- 2 cups diced pineapple (about 1-inch pieces)
- 1 (16 ounce/454 gram) package super-firm tofu, cut into 1-inch cubes
- 5 garlic cloves, thinly sliced
- 1 teaspoon whole black peppercorns (or more, if desired)
- 2 bay leaves
- 2 scallions, chopped
Instructions
- Stir the soy sauce, vinegar, water, and sugar together in a small cup or container. Set it aside.
- Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium heat. Give the oil a minute to heat up, then add the pineapple pieces in a single layer. Cook the pineapple for about 5 minutes, flipping the pieces once or twice, until they're tender. Remove them from the skillet and transfer them to a plate.
- Add a dash more oil to the skillet if it seems dry, then add the tofu cubes in an even layer. Cook them for about 10 minutes, turning every 2 to 3 minutes, until they're golden brown. Transfer the tofu to the plate with the pineapple.
- Add the garlic, peppercorns, and bay leaves to the skillet. Toast them for 1 to 2 minutes, stirring constantly, until the garlic becomes very fragrant and the bay leaves begin to darken.
- Return the tofu and pineapple to the skillet, then pour the soy sauce mixture over them. Raise the heat to high and bring it to a boil, then lower the heat so the sauce is just simmering. Let the tofu and pineapple simmer in the sauce until most of it has dried up, 8 to 10 minutes, stirring occasionally.
- Remove the skillet from heat. Remove and discard the bay leaves, then stir in the scallions.
- Serve over rice.
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Delicious, as always. Thank you!
Can you bake the tofu instead of pan frying? How would you do this? Any advice would be greatly appreciated.
You can, although the texture will be different. The tofu will be denser and more chewy. I would use extra-firm tofu, press it, and marinate it in the sauce (include the garlic and peppercorns in the sauce). Try baking it and the pineapple at 400°F for 30 minutes, flipping the pieces and drizzling them with any leftover marinade halfway through. I'd love to hear how it turns out if you give it a try!