Adobo Tofu Stir-Fry Is Our New Favorite Meatless Way to Eat the Filipino Classic

Jica Simpas (@jicasimpas)

Jica Simpas (@jicasimpas),
Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Everyone has to have a good back pocket stir-fry recipe. It’s quick and effortless, making it an easy choice for a lazy meal.

We’ve been obsessed with stir-fries lately, particularly those that involve fried tofu. There’s just so much you can do for a sauce or glaze; and you end up with a different dish every time, despite the base being technically the same. So we’re taking that concept and merging it with one of our all-time favorite flavors (lest get your Filipino card revoked!)—adobo.

Din To Fu.

You get all the flavor of adobo, but in a vegetarian-friendly medium. This two-part adobo tofu stir-fry gives you crispy pieces of tofu smothered in an adobo glaze. But you can simplify it by skipping the frying, and just tossing your cut tofu straight into the sauce afterward.

Adobo Tofu Stir-fry Recipe



Serving Size

4 people

Active Time

30 mins

Total Time

30 mins


  • 2 blocks tofu
  • 3 tbsp. oil, divided


  • 2 small onions, sliced into thick wedges
  • 2 cloves garlic, sliced
  • 1/4 cup + 2 tbsp. vinegar
  • 1/4 cup soy sauce
  • 2 bay leaves, ripped into smaller pieces
  • 1/2 tsp. ground pepper
  • Salt, to taste


  • Warm rice, for serving

Instructions for Adobo Tofu Stir-fry

  1. Cut blocks of tofu into rectangles.
  2. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces of tofu to dry.
  3. Heat 2 tbsp oil in a non-stick skillet over medium-high.
  4. Cook tofu, undisturbed, until browned underneath, about 3-4 minutes. Repeat on the second side.
  5. Transfer tofu to a plate, and wipe skillet.
  6. Return skillet to stove and reduce heat to medium.
  7. Heat remaining 1 tbsp oil, and cook onions and garlic until onions are soft and garlic is browned.
  8. Add vinegar, soy sauce, bay leaves, and pepper. Season with salt, and let boil until glaze thickens.
  9. Return tofu to skillet and coat with glaze.
  10. Serve with warm rice.​

Leave a Reply

Your email address will not be published. Required fields are marked *

Read More ↓