Name: Tofu Adobo
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 908 g tofu (super firm, (see note 1)); 8 cloves garlic cloves ((or less or a whole head, measure with your heart)); 1.5 tsp black peppercorns ((see note 2)); 2 leaves bay leaves; 0.5 cup white vinegar (distilled, or rice vinegar (see note 3)); 0.33 cup soy sauce (reduced sodium); 1.5 tbsp coconut sugar ((or any kind), optional); 0.5 tsp chili powder (optional); 1 cup water; 1.5 tbsp arrowroot powder (or cornstarch); null null green onion (optional); null null cilantro (optional); 1 lb baby bok choy; 1 tbsp sesame oil (or vegetable broth or water); 0.5 tsp sea salt

Instructions

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1

For this recipe, use a non-reactive pan (stainless steel, ceramic, glass, or enamel-coated metal cookware) to prevent flavor alteration or discoloration of the food. Aluminum, cast iron, and copper are reactive and should be avoided.
2

Cube the tofu (908 g) and bake on a silicone baking mat or parchment paper-lined baking tray at 425°F (218°C) for minutes (30), flipping at the minute (20) mark.
3

While tofu bakes, peel and thinly slice your garlic (8 cloves). Grind black peppercorns (1.5 tsp) if desired. Measure out all sauce ingredients.
4

With minutes (10) left on the tofu, begin the sauce. In a non-reactive nonstick deep pot, sauté the garlic (8 cloves). Use a splash of [water] if sticking occurs, or sesame oil (1 tbsp).
5

Once garlic is fragrant, add black peppercorns (1.5 tsp), soy sauce (0.33 cup), white vinegar (0.5 cup), leaves (2 bay), chili powder (0.5 tsp) (optional), and coconut sugar (1.5 tbsp) (optional). Stir until spices dissolve. Simmer the mixture over medium heat for minutes (5), stirring occasionally.
6

Carefully remove the baked tofu (908 g) from the tray and add it to the simmering liquid in the pot.
7

In a separate bowl or cup, whisk arrowroot powder (1.5 tbsp) into water (1 cup) until smooth, then pour into the pot. Mix well and stir for [1-2 minutes] while it thickens up.
8

Let the tofu (908 g) simmer in the thick liquid for about minutes (5) (still on medium heat), stirring frequently and making sure the tofu is getting evenly coated.
9

If you wish to make the optional side dish: chop off the ends of baby bok choy (1 lb) and sauté the leaves in a large skillet with sesame oil (1 tbsp) (or water/broth if oil-free) and add sea salt (0.5 tsp) while stirring. Add a lid and remove it and stir every minute for a couple minutes until the leaves have wilted and it’s cooked to your liking (approx. minutes (2)).
10

Remove the leaves (2 bay) and serve the tofu mixture (with plenty of that delicious sauce) over rice. Add the cooked baby bok choy (1 lb) if you wish. Garnish with chopped [green onion] and [cilantro], and extra [black peppercorns].
11

Refrigerate leftover adobo tofu in an airtight container for up to 5 days or freeze for up to 3 months.