Tofu adobo is one of our all-time favorite meals. It's rich, it's savory, and it is delicious!
Tofu Prep
1 12-ounce package 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 chicken 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
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, red pepper flake, and bay leaf in a medium-sized bowl. Whisk it all together until the sugar has dissolved.
Add the tofu to the marinade and cover. Refrigerate for a minimum of 2 hours or as long as 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 the tofu aside.
Discard the bay leaf from the marinade. Whisk in the arrowroot, lime juice, and agave. Bring the mixture to a simmer over medium-high heat until the mixture thickens - about 3 to 5 minutes—season with salt and pepper to taste.
Meanwhile, heat a skillet over medium heat, add a tablespoon of sesame oil. Fry the tofu, tossing and gently stirring until the tofu is crispy and golden.
Serve the tofu over barley, rice, or quinoa. Drizzle with sauce and garnish with green onion or cilantro if desired.
