dinner · Filipino-inspired
Filipino-Inspired Tofu Adobo Vegetable Bowls
Crisp tofu and green beans simmered in a tangy garlic, soy, vinegar, and bay sauce.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 14 oz tofu, drained and cubed
- 12 oz green bean, trimmed
- 3 cups brown rice, hot
- ¼ cups soy sauce
- ¼ cups cane vinegar
- 5 cloves garlic, smashed
- 2 bay leaf
- 1 tbsp neutral oil
Equipment
Deep skillet
How to make it
- 1
Heat the oil in a deep skillet over medium-high heat. Cook the tofu for 7 to 9 minutes until browned.
- 2
Add the green beans, soy sauce, vinegar, garlic, bay leaves, and 0.5 cup water. Bring to a simmer, cover, and cook for 7 minutes.
- 3
Uncover and simmer for 3 to 5 minutes until the beans are tender and the sauce reduces slightly. Discard the bay leaves and serve over rice.
Storage & leftovers
Refrigerate within 2 hours and use within 4 days.
Reheat to 165°F.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, sesame-free.
Contains soy and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
