Tofu Adobo (GF, V)

So, I'm super not supposed to have tofu, but I keep giving in. It's sooooo good every time. YOLO.

Source: Plant-Based Passport | Serves: 4 | Time: 40 min

Changes: replaced soy sauce with coconut aminos; used onion powder instead of raw onion; reduced the amount of garlic; replaced jasmine rice with cauliflower rice.

Ingredients

2 medium Russet #potatoes peeled and sliced into ⅓-inch (~1 cm) thick half moons

2 tbsp neutral oil (such as vegetable oil) plus more to drizzle over potatoes

Salt & freshly cracked black pepper to taste

1 14-oz block of extra firm #tofu pressed at least 15 minutes

2 tbsp plus ½ cup coconut aminos, divided

½ cup white vinegar

½ cup water

1 tbsp organic granulated sugar

1 tbsp onion powder

5 cloves garlic, peeled and minced

3 bay leaves

1 tsp black peppercorns

Additional S&P, to taste

To Serve

Sliced green onions to garnish

Cauliflower rice

Instructions

Roast the potatoes: Preheat oven to 400° F (200°C). Arrange potatoes in one layer over a lined baking sheet. Drizzle with oil and season with salt and pepper. Roast potatoes in the oven for 25 minutes. Then broil for 3-6 minutes, or until potatoes are golden brown. Turn pan halfway through the broiling process.

Brown the tofu: Meanwhile, heat 1 tablespoon of oil over medium-high heat. Slice pressed tofu into bite-sized cubes. Add tofu to pan and coat with 2 tablespoons of coconut aminos. Pan-fry until nicely browned. Remove tofu from pan and set aside.

Make the adobo sauce: In a bowl, whisk together ½ cups each of water, coconut aminos, onion powder, and vinegar with the sugar. Set aside.

Cook the sauce: Heat an additional 1 tablespoon oil in the pan. Add minced garlic to the pan and cook until fragrant, stirring frequently to avoid burning. Add the sauce to the pan, along with the peppercorns and bay leaves. Bring to a boil, then reduce to simmer for 5 minutes.

Add tofu and potatoes and stir well to incorporate into sauce. Simmer for 5 more minutes. Add salt and pepper, to taste, if desired. Serve with cauliflower rice and green onion.

Enjoy!