February 20, 2013
Tofu and Potato Adobo Stew
1/2 pound (225g) small waxy potatoes with red or yellow skins
1 pound (450g) extra-firm tofu, well-drained
1 pound (450g) Asian eggplant (aubergine), ends trimmed
8 large cloves garlic, peeled
4 tablespoons peanut oil or vegetable oil
2 teaspoons whole black peppercorns or 1 teaspoon of ground or coarsely cracked black pepper
2/3 cup (150ml) mild soy sauce
1/2 cup (115ml) regular distilled white vinegar or Filipino palm sap or coconut vinegar
1 tablespoon brown sugar
2 bay leaves
1 cup (one bunch) roughly chopped cilantro (coriander)
2 scallions (spring onions), white part removed and green ends thinly sliced
1 large ripe red tomato, core removed and diced into 1/2-inch chunks
1 ripe banana, peeled and sliced into 1/2-inch pieces
Scrub the potatoes clean, removing any blemishes. Dice the potatoes into chunks about 1 1/2 inches wide, place them into a small pot, and cover with 2 inches of cold water. Bring to a boil and simmer for 10 minutes, until the potatoes are tender (but not mushy) and can be easily pierced with a fork. Drain and set aside.
Dice the tofu into 1-inch cubes. On a diagonal, slice the eggplants into 1/2-inch slices. With the flat edge of a kitchen knife, carefully smash the garlic into rough pieces.
Heat 2 tablespoons of the oil in a large, heavy, stainless-steel pot or enameled Dutch oven over medium-high heat. Add the sliced eggplant and fry for 5 minutes, turning the eggplant occasionally to brown both sides. Then transfer the eggplant to a dinner plate.
Pour another 1 tablespoon of the oil into the pan and fry the tofu cubes, occasionally flipping them gently, until the edges are golden. Transfer the tofu to the plate with the eggplant.
Pour the remaining tablespoon of oil into the pot, add the garlic and peppercorns, and stir-fry for 30 seconds. Then return the eggplant and tofu to the pot, and add the potatoes.
Pour the soy sauce and vinegar over the mixture in the pot, sprinkle with the brown sugar, and tuck the bay leaves into the sauce. Bring the sauce to an active simmer, gently stir the mixture with a wooden spoon a few times, and reduce the heat to low.
Cover and simmer the adobo for 25 to 30 minutes. Occasionally remove the lid and stir the adobo a few times. The adobo is ready when the sauce has reduced slightly and the eggplant is dark from absorbing the sauce.
Remove the adobo from the heat, partially cover, and let stand for 10 minutes.
To serve, ladle the vegetables and sauce into a large serving bowl, sprinkle with cilantro and scallions and top with tomato and banana. Allow guests to scoop up a helping into individual bowls and eat with rice.
From the book "Vegan Eats World" by Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.
All figures are per serving (assumes four servings).
Fat: 18 g
Carbs: 55 g
Fiber: 10 g
Protein: 24 g
Sodium: 2,713 mg