Tofu adobo is one of our all-time favorite meals. It's rich, savory, and delicious!
Tofu Prep
One 12-ounce package of extra firm organic tofu
Drain the tofu, then wrap it in a clean towel or several paper towels and press it for 3 to 5 minutes to remove the excess water. Or use a Tofu Press if you have one! Then, cut the tofu into 1-inch cubes and set it aside.
The Marinade
1/3 cup white wine vinegar
1/2 cup soy sauce (low sodium if desired)
1 cup vegan chick'n or vegetable broth
1/4 cup brown sugar
2 large garlic cloves, crushed
pinch of red pepper flake
1 small bay leaf
2 tablespoons arrowroot powder
juice of 1 lime
2 tablespoons agave
sea salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
Combine the vinegar, soy sauce, broth, brown sugar, garlic, and red pepper flake in a medium-sized bowl. Whisk it all together until the sugar has dissolved. Add the bay leaf.
Add the tofu to the marinade, making sure it is coated. Cover and refrigerate for at least 2 hours or overnight.
Next, transfer the marinade and tofu to a medium-sized pot and bring it to a boil over medium-high heat. Then, reduce the heat, cover, and gently simmer for 10 to 15 minutes.
Remove the tofu from the liquid with a slotted spoon and set it aside.
Discard the bay leaf from the marinade. In a small container, whisk the arrowroot, lime juice, and agave together. Add the mixture to the pot and bring it to a simmer over medium-high heat, whisking continuously until it thickens—about 3 to 5 minutes. Season with salt and pepper to taste.
Meanwhile, heat a skillet over medium heat and add a tablespoon of cooking oil. Fry the tofu, toss it, and gently stir until lightly crisp and golden.
Serve the tofu over barley, rice, or quinoa. Drizzle with sauce and garnish with green onion or cilantro if desired.
