Flavorful Filipino Vegan Adobo Vegetable Bowl with Tofu

Allergens

Soy

Ingredients

• 12 oz firm tofu
• 2 cups jasmine rice
• 4 cups mixed vegetables (bell peppers, carrots, zucchini)
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp coconut sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 3 tbsp vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Press the tofu between two plates and a heavy object to remove excess water. Slice into cubes.
2. In a small bowl, whisk together soy sauce, apple cider vinegar, coconut sugar, garlic powder, onion powder, and black pepper. Set aside.
3. Heat 2 tbsp vegetable oil in a pan over medium heat. Add tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
4. In the same pan, add 1 tbsp vegetable oil and sauté mixed vegetables until tender crisp. Season with salt, to taste.
5. Return tofu to the pan and pour in the sauce. Stir well to coat the tofu and vegetables evenly. Cook for 2 3 minutes, allowing flavors to meld.
6. Meanwhile, cook jasmine rice according to package instructions.
7. To serve, scoop rice into bowls, top with the adobo vegetable mixture, and garnish with fresh cilantro.

Chef’s Insight

To add extra depth of flavor, consider marinating the tofu overnight before cooking.

Notes

Feel free to swap out vegetables based on personal preference or seasonal availability.