Delectable Filipino Vegetarian Adobo with Mango Salsa

Allergens

Soy, Sulfites (from vinegar)

Ingredients

• 2 cups of cubed firm tofu (recommended to be extra
• firm)
• 1 cup of diced bell peppers (assorted colors for a vibrant presentation)
• 1/2 cup of chopped onions
• 1/4 cup of minced garlic
• 1 cup of ripe mango, diced
• 1/2 cup of tomatoes, chopped
• 1/4 cup of cilantro, finely chopped
• 1/4 cup of vinegar (preferably cane vinegar for a richer flavor)
• 1/4 cup of soy sauce (use gluten
• free if necessary)
• 1 tablespoon of vegetable oil (olive or coconut oil preferred for their health benefits)
• 1 teaspoon of salt (adjust according to taste)
• 1 teaspoon of ground black pepper (adjust according to taste)

Instructions

1. Begin by marinating the cubed tofu in a mixture of vinegar, soy sauce, salt, and ground black pepper for at least 30 minutes.
2. In a large pan or wok, heat the vegetable oil over medium high heat. Add the marinated tofu, onions, and garlic, stirring occasionally until the tofu is golden brown.
3. Lower the heat to medium, add the diced bell peppers and cook for 5 minutes or until they become tender.
4. As the tofu and bell peppers are cooking, prepare the mango salsa by combining the diced mangoes, chopped tomatoes, and cilantro in a mixing bowl. Taste and adjust seasonings as needed.
5. Once the tofu and bell peppers are cooked, remove the pan from heat and let it sit for about 5 minutes to allow flavors to meld together.
6. To serve, place the vegetarian adobo in the center of a plate, garnish with cilantro, and accompany it with a generous scoop of the mango salsa.

Chef’s Insight

Allow the adobo to rest before serving to enhance flavors and texture

Notes

Use fresh, ripe mangoes for the best flavor and texture