Episode 3.1: Coconut Milk Adobo with Tofu | Why do Coconuts Grow Abundantly in the Philippines?

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On this season of The Sago Show, I’m going to be cooking up five dishes that all use coconut in a different way. Plus, I’ll be digging into the stories behind the coconut tree and the coconut farming industry. First up is this super satisfying and creamy coconut milk adobo with tofu. This recipe is vegan and can be made gluten free!

Coconut Milk Adobo with Tofu

Ingredients

Tofu

• 19 oz container firm tofu

• Marinade:

  • 1/3 c soy sauce (I use Datu Puti)

  • 1/3 c vinegar (I also use Datu Puti!)

• ~1 c cornstarch

• Canola oil spray

Sauce

• 1 T canola oil

• 1/2 head of garlic, minced (7-8 cloves)

• 2 bay leaves

• Reserved marinade (from tofu)

• 1/3 c soy sauce

• 1/3 c vinegar

• Pepper

• 1/4 c brown sugar (optional)

• 1 13.5 oz can coconut milk

• Green onion (for topping)

• Sesame seed (for topping)

Instructions

1. Remove excess water from tofu. Press for at least 15 minutes.

2. Cut tofu into 1/2 inch triangles (or desired shape). Place tofu slices back into plastic container.

3. Combine soy sauce and vinegar, and pour directly into tofu container. Marinate for 1 hour.

4. Remove tofu, reserving marinade. Toss each tofu piece in corn starch. Place on a baking pan lined with parchment paper and sprayed with oil.

5. Bake tofu at 425°degrees F for 20 minutes, flipping halfway through. Set tofu aside.

6. In a nonstick skillet, add oil and saute garlic over medium-low heat until garlic sticks together. Use low heat to keep the garlic from browning.

7. Add 2 bay leaves.

8. Add reserved marinade to the pan and bring the heat up to medium. Then add the additional 1/3 c soy sauce, and mix. Add cracked pepper to taste. Optionally, add brown sugar if you prefer a sweeter adobo.

9. Add 1/3 c vinegar to the skillet and do not mix for about 10 minutes, allowing the sauce to simmer. Important - do not stir the vinegar until after the 10 minutes.

10. Add 1 can of coconut milk to the sauce, stirring occasionally and cooking until thickened. .

11. Top the tofu with the sauce, and garnish with green onion and sesame seeds. Serve with white rice.

Troubleshooting:

• My sauce is too watery. How do I get the velvety texture?

  • I too struggle with this - every time I make this recipe, it feels different depending on the can of coconut milk I have. If your sauce is too thin, turn your heat down to low, stirring occasionally and letting the water boil off. Make sure to stir to prevent your sauce from burning. Eventually it will thicken!