Filipino Tofu Adobo
with Green Beans & Tomato Salad
- ¾ cup basmati rice
- 15.5 oz Nasoya extra firm sprouted tofu
- 1 red onion
- 4 cloves garlic
- 4 oz green beans
- 2 roma tomatoes
- 1 scallion
- ½ cup white vinegar
- ¼ cup tamari
- 2 dried bay leaves
- 1 tbsp + 2 tsp vegetable oil*
- 1½ tsp ground black pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
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.
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.
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.
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.
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.
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!