Adobong Sitaw with Cauliflower and Tofu

Description

Long beans and cauliflower florets braised in classic adobo sauce of soy, vinegar, garlic, and bay leaves alongside seared tofu for a protein-packed twist on the traditional dish. Tangy, savory, and deeply flavorful with a glossy sauce reduction. Takes about 50 minutes.

Cultural Background

Adobo is considered the national dish of the Philippines with roots in pre-colonial preservation techniques using vinegar to extend shelf life of proteins and vegetables, later influenced by Spanish colonizers who introduced soy sauce and the term "adobo." Vegetable versions like Adobong Sitaw using long beans have long been popular as affordable, everyday meals across Filipino households. This modern vegetarian adaptation with tofu and cauliflower reflects contemporary preferences for plant-based Filipino cuisine while honoring the core braising method.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

• 2 blocks (28-32 ounces total) extra-firm tofu, pressed and cut into 1-inch cubes
• 1 pound long beans (sitaw), trimmed and cut into 2-inch pieces
• 1 medium head cauliflower (about 1.5 pounds), cut into florets
• 8 cloves garlic, crushed
• 1 medium onion, thinly sliced
• 1/2 cup soy sauce
• 1/3 cup white vinegar or cane vinegar
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon sugar (optional)
• 1.5 cups water, plus more as needed
• 3 tablespoons neutral oil (such as canola or vegetable), divided
• Salt to taste

Instructions

1. Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes and pat dry. Heat 2 tablespoons oil in a large wok or deep skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and sear for 3-4 minutes per side until golden brown and crisp on the edges. Remove tofu to a plate and set aside.
2. In the same pan, reduce heat to medium and add the remaining 1 tablespoon oil if needed. Sauté the crushed garlic for 1-2 minutes until lightly browned and fragrant, then add the sliced onion and cook for another 2 minutes until softened.
3. Pour in the soy sauce, vinegar, bay leaves, peppercorns, and sugar (if using). Bring to a boil without stirring immediately to allow the vinegar to cook off its sharpness, about 1 minute.
4. Add 1.5 cups water and return to a simmer. Gently return the seared tofu to the pan, cover, and simmer for 10 minutes to allow flavors to infuse.
5. Add the cauliflower florets and long beans. Stir gently to coat in the sauce, cover, and simmer for 8-12 minutes until the vegetables are tender but the long beans retain a slight crispness and the cauliflower is just cooked through. Add more water if the sauce reduces too much and becomes dry.
6. Taste and adjust seasoning with salt if needed. Continue simmering uncovered for 3-5 minutes to reduce the sauce to a glossy consistency that coats the ingredients. Remove bay leaves before serving. Serve hot with steamed rice.

Tips

- Press tofu thoroughly and sear it well first to prevent it from breaking apart and to create a chewy texture that absorbs the sauce better.
- Do not stir immediately after adding vinegar to the hot pan to prevent a raw vinegar taste; let it boil first for balanced tanginess.
- For a gluten-free version, substitute tamari or coconut aminos for the soy sauce.

Nutrition

Calories: 240
Protein: 16g
Carbs: 18g
Fat: 12g

Tags

Vegetarian dish, Dinner, Filipino, Vegetarian, 1-2 hours