From Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
Simmering food with abundant fresh garlic and generous helpings of soy sauce and vinegar are the trademarks dishes prepared Filipino adobo style. The resulting bold and flavorful adobo sauce will instantly win over fans of things salty, tangy and garlicky! Filipino palm sap vinegar and coconut vinegar are mellow, traditional vinegars used for adobo that can be found in Filipino grocery stores; sometimes they’re even already bundled with big bottles of Filipino soy sauce for making lots of adobo stew. But if you can’t find these special vinegars, regular white vinegar (and supermarket soy sauce, too) still make delicious, bracing adobo.
- 1/2 pound small waxy potatoes, red or yellow skin
- 1 pound extra-firm tofu, well drained
- 1 pound asian eggplant, ends trimmed
- 8 large cloves garlic, peeled
- 4 tablespoons peanut oil or vegetable oil
- 2 teaspoons whole black peppercorns or 1 teaspoon of ground or coarsely cracked black pepper
- 2/3 cup mild soy sauce
- 1/2 cup filipino palm sap or coconut vinegar, or regular distilled white vinegar
- 1 tablespoon brown sugar
- 2 bay leaves
1. Scrub clean the potatoes and remove any blemishes. Dice into chunks about 1 1/2 inches wide, place in a small pot, and cover with 2 inches of cold water. Bring to a boil and simmer for 10 minutes,until potatoes are tender but not mushy and can be easily pierced with a fork. Drain and set aside.
- 1 cup roughly chopped cilantro
2 scallions, white part removed and green ends thinly sliced
1 large ripe red tomato, core removed and diced into 1/2-inch chunks
1 ripe banana, peeled and sliced into 1/2-inch pieces
2. Dice the tofu into 1-inch cubes. On a diagonal, slice eggplants into 1/2-inch slices. With the flat edge of a kitchen knife, smash garlic into rough pieces.
3. Heat 2 tablespoons of the oil in a large heavy stainless-steel pot or enameled Dutch oven over medium-high heat. Add the sliced eggplant, fry for 5 minutes, turning the eggplant occasionally to brown both sides, then transfer to a dinner plate. Pour in another 1 tablespoon of the oil and fry the tofu cubes, gently flipping occasionally until edges are golden, then transfer to the plate with the eggplant. Pour the remaining tablespoon of oil into the pot, add the garlic and peppercorns, and stir-fry for 30 seconds, thenreturn eggplant and tofu to the pot, and also add the potatoes. Pour the soy sauce and vinegar over the vegetables, sprinkle with the brown sugar, and tuck the bay leaves into the sauce. Bring the sauce to an active simmer, gently stir the vegetables and tofu with a wooden spoon a few times, and reduce heat to low.
4. Cover and simmer the adobo for 25 to 30 minutes. Occasionally remove the lid and stir the adobo a few times. The adobo is ready when the sauce has reduced slightly and the eggplant is dark from absorbing the sauce. Remove from the heat, partially cover, and let stand for 10 minutes. To serve, ladle vegetables and sauce into a large serving bowl, sprinkle with cilantro and scallions and top with tomato and banana. Allow guests to scoop up a helping into individual bowls and eat with rice. adobo with seitan: Replace the tofu with 8 to 10 ounces of purchased seitan or half a recipe of 5-spice seitan (page 51).
Slice into 1-inch strips and brown the same as the tofu, then proceed as directed.