Vegan Tofu Adobo (Filipino Soy-Vinegar Braise)

Ingredients

For 3 portions

• 🌾 450g tofu
• 🌾 2 Tbsp corn starch
• 🏺 3 Tbsp sunflower oil
• 🧄 8 cloves garlic
• 🧅 1 medium onions
• 🌶️ 2 small red chilli peppers
• 🥣 80ml soy sauce
• 🍶 80ml cider vinegar
• 🥤 420ml tap water
• 🍚 1 Tbsp sugar
• 🌿 3 leaves bay leaf
• 🌿 1 Tsp black pepper
• 🍚 225g rice (dry)
• 🧅 2 medium spring onions

Method

1. Cook the rice: rinse it, then put it in a pot with 300 ml of the water. Bring to the boil, cover and cook on the lowest heat for 15 minutes. Rest, covered, off the heat.
2. Press the tofu between kitchen paper under something heavy for 15 minutes. Cut into 2–3 cm cubes and toss with the corn starch.
3. Smash and peel the garlic cloves (leave them whole or roughly chopped). Slice the onion. Slice the chillies. Lightly crack the black pepper if using whole peppercorns.
4. Mix the soy sauce, vinegar, the remaining 120 ml water and the sugar in a jug.
5. Heat the oil in a large frying pan over medium-high heat. Fry the tofu for 6–8 minutes, turning, until golden and crisp on all sides. Lift out onto a plate.
6. In the same pan, fry the garlic and onion over medium heat for 3–4 minutes until the garlic is golden and the onion soft.
7. Pour in the sauce and add the bay leaves, black pepper and chillies. Bring to the boil and let it bubble for 2 minutes without stirring – this cooks off the harsh edge of the vinegar.
8. Return the tofu to the pan. Simmer for 8–10 minutes, turning the tofu now and then, until the sauce has reduced to a dark, sticky glaze that coats every piece.
9. Remove the bay leaves. Serve over the rice, spooning over any remaining sauce, and scatter with sliced spring onion.