Ingredients
2 tbsp vegetable oil
8 garlic cloves, peeled and crushed
4cm ginger, grated
1 pack Smoked Tofoo, cut into thin strips
1 tsp whole peppercorns
1 red onion, thickly sliced into wedges
Small handful of jalapenos, roughly chopped
3 bay leaves
3 tbsp soy sauce
2 tbsp white wine vinegar
1 vegan stock cube dissolved in 200ml boiling water
1 tbsp soft brown sugar
2 tbsp hoisin sauce
To serve
280g microwave sticky rice
Spring onion, sliced
Get started
- Heat your oil in a large pan over a medium heat. Add your ginger and garlic and fry for 1 min until fragrant. Add your Tofoo and fry for 3 mins, moving about until it starts to become golden on all sides.
- Stir through your whole peppercorns and onion and fry for a further 3 mins. Add your jalapenos, bay leaves, soy, white wine vinegar and veg stock and leave to come to a simmer.
- Add sugar and hoisin, taste and season. Continue to simmer for 10 mins until the sauce has reduced and your Tofoo has absorbed all of the flavours.
- When a few mins away from being ready, cook your microwave rice as per the pack instructions and split across two bowls. Top with your Tofoo Adobo, sprinkle with spring onion and enjoy a taste of the Philippines in a bowl!
