Filipino Vegetable Adobo

Mouth watering Filipino Vegetable Adobo... comfort food any time of the year!

     Adobo is indigenous to Filipino cooking. Although the name came from the Spanish version of adobo, they are very different dishes. When I was in my early twenties a dear friend of mine invited me to her parent’s house. This was the beginning of my love for chicken adobo. My friend is Filipino and her mom would insist I ate something when I visited. There seemed to always be a pot of chicken adobo cooking for dinner. Declining her hospitality was not an option! Her insistence was really her way of welcoming me with great generosity into her home. What a wonderful welcome since Filipino adobo is one of the most comforting home cooked meals filled with love! In the Philippines it is considered the unofficial national dish. I feel I have come full circle in life since those days as I now live close to the Philippine’s. Here on Guam there are many Filipino families and chicken adobo is served at many of the fiesta gatherings.

    Filipino adobo is recognized for its cooking process, a marinade of soy sauce, vinegar, black pepper and garlic in which the meat or vegetables are simmered, creating a savory stew. This recipe uses a basic marinade, with the most common ingredients found in adobo, soy sauce and vinegar. There are many variations on adobo by individual families and within regions of the Philippines. Soy sauce and vinegar are usually used in a one to one ratio. You can experiment with different ratios to suit your taste. 

     Silver Swan soy sauce is a popular brand used for adobo. If you want a soy-gluten free substitute then use Coconut Aminos. I like to use Bragg's Liquid Aminos (not soy free) if I can't find Coconut Aminos. Bragg's Liquid Aminos uses non-GMO soybeans, low sodium, gluten free and I think taste like soy sauce. Vinegar is another major ingredient, Datu Puti cane vinegar is a brand used by most Filipino’s. All of these ingredients can be found online at Amazon and at most Asian markets. For me, these are such staple items used by the locals that they are found in our grocery stores. You can experiment with different vinegars as well. White vinegar is very much like the Datu Puti cane vinegar.

Here I chose vegetable I had on hand- red potato, carrot,

bell pepper, baby bok choy, cabbage, and local eggplant 

(the small one laying on the counter, similar to Japanese eggplant)

Filipino Vegetable Adobo

Serves 4-6
You can easily divide this recipe in half for a smaller amount.

printable recipe

Ingredients:

Vegetables - about 5 cups, here are some options:

     Carrots, cut into 1” chunks

     Bell pepper, cut into 1” chunks

     Red potatoes, quartered (I like red potato, Yukon gold would also be nice)

     Eggplant, quartered and cut into 2” chunks

     Kangkong (water spinach), wash thoroughly, cut stems in 1” pieces, keep leaves whole

     or substitute with another green like cabbage, collard greens, baby bok choy, or kale          

One package firm tofu, cut into 1 “ cubes 

1 T. high heat cooking oil (extra virgin coconut oil, safflower or grapeseed oil)

garlic, minced (1-2 T.)

2 bay leaves

Sauce-

1/2 cup vinegar

1/4 cup Bragg’s Liguid Amino’s or low sodium soy sauce 

1/2 cup water

1/2 t. black pepper
1/2 T. palm sugar or brown sugar (if you have molasses add 1/2 t. with the brown sugar)

Note- if you are making this for kids or don't like to strong of a vinegar flavor, try using only 1/4 c. vinegar and increase water to 1/2 cup. You may also like to add a little more sugar to the sauce mix.

Also, if you do not want soy as a protein option, omit it or substitute with a cooked bean. Soft beans can be served on the side with some of the sauce, rather than mix them into the vegetables.

Directions: 

Start making your rice then do the following-

1. Mix together in a medium bowl the sauce ingredients. Add the cubed tofu and allow it to marinate while you prepare the vegetables. The longer the tofu marinates is better for flavor. You can do this step a few hours or even a day in advance. Cover & refrigerate if you are marinating in advance.

2. In a 5 qt. chili pot or large skillet, heat the oil on medium heat,  add the garlic and sauté for 1-2 minute, until fragrant.

3. Drain the sauce from the tofu bowl and pour into the pot. Add the bay leaves, then add the vegetables. Cover and simmer about 15 minutes .Add the tofu on top of the vegetables and cook 15-20 minutes.  Leafy vegetables should be wilted, hard vegetables like potato and carrots tender.

If you are not using potatoes the cooking time will be shorter. Although potatoes go really well in this dish because they absorb the sauce. :-)

Serve over brown rice.

The brown rice in the top photo is  brown basmati cooked with a small amount of red heirloom rice.
I made a small amount- 1/2 c. brown rice, 1 T. red rice, 1 1/4 cup water   (serves 3)
                                      1 c. brown rice, 2 T. red rice, 2 c. water (serves 6)

I cooked it on the stove top- cover, bring to a boil, reduce heat to a simmer and cook until water is absorbed. I have a glass lid so I can see when the rice is done. It takes about 35 minutes, then I let it steam in the pot another 5 minutes. You can substitute vegetable broth for the water.