1400 700 vegan filipinotofuadobowithgreenbeans hero

Filipino Tofu Adobo

with Green Beans & Tomato Salad

dinner

Spring Recipes Summer Recipes Gluten-Free High-Protein Nut-Free Grain Bowl Beans/Legumes Tofu Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
590
FAT
13g
CARBOHYDRATES
87g
PROTEIN
34g

MAIN INGREDIENTS

  1. ¾ cup basmati rice
  2. 15.5 oz Nasoya extra firm sprouted tofu
  3. 1 red onion
  4. 4 cloves garlic
  5. 4 oz green beans
  6. 2 roma tomatoes
  7. 1 scallion
  8. ½ cup white vinegar
  9. ¼ cup tamari
  10. 2 dried bay leaves
  11. 1 tbsp + 2 tsp vegetable oil*
  12. 1½ tsp ground black pepper*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the basmati rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 15 to 18 minutes.

2
Prepare the produce

Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel and thinly slice the onion. Peel and mince the garlic. Cut the green beans into 2 inch pieces. Slice the tomatoes into wedges. Thinly slice the scallion.

3
Make the salad

In a medium bowl, combine just ¼ cup sliced onion, just 1 tbsp vinegar, just 1 tsp tamari, tomato wedges, and ¼ tsp black pepper. Toss the tomato salad.

4
Crisp the tofu

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and a pinch of salt and cook, tossing occasionally, until browned in places, about 3 to 4 minutes per side. Transfer the crispy tofu to a plate.

5
Make the adobo

Return the skillet to medium-high heat with 2 tsp vegetable oil. Once hot, add the remaining sliced onion and minced garlic and cook until softened, about 3 to 5 minutes. Add the remaining vinegar, remaining tamari, bay leaves, 1 tsp black pepper, and ¼ cup water, and bring to a boil. Reduce heat to low, and add the green beans and crispy tofu. Simmer until green beans are crisp-tender, about 2 to 3 minutes.

6
Serve

Remove bay leaves from the skillet and discard. Divide the basmati rice and the Filipino tofu adobo with green beans between two bowls. Serve with tomato salad and top with sliced scallion. Kainan na!