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Adobong Sitaw with Tofu
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, cubed
- 1 pound of string beans, ends trimmed and cut into 3-inch pieces
- 1/4 cup of soy sauce
- 1/4 cup of white vinegar
- 1 cup of water
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of whole peppercorns
- 2 tablespoons of cooking oil
Instructions
- In a large pan, heat 2 tablespoons of cooking oil over medium heat.
- Add the cubed tofu and cook until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, sauté the chopped onion and minced garlic until fragrant.
- Add the string beans and whole peppercorns, and stir-fry for 2-3 minutes.
- Pour in the soy sauce, white vinegar, and water. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until the string beans are tender.
- Add the cooked tofu back into the pan and stir to combine. Simmer for an additional 2-3 minutes to allow the flavors to meld.
- Remove from heat and transfer to a serving dish. Serve hot with steamed rice.
- Enjoy your delicious Adobong Sitaw with Tofu!
Adobong Sitaw is a classic Filipino dish known for its savory and tangy flavors. Traditionally made with pork, this dish has evolved to cater to different dietary preferences, with tofu being a popular substitute. The history of Adobong Sitaw dates back to the Spanish colonial era, where the cooking method of adobo was introduced to the Philippines. The dish features long green beans (sitaw) simmered in a rich sauce made of vinegar, soy sauce, garlic, and other spices. Tofu is added to provide a protein-rich element, absorbing the delicious flavors of the sauce. This adaptation offers a healthier and vegetarian-friendly twist to the original recipe. In the Philippines, Adobong Sitaw with tofu has become a staple in many households and is also featured in vegetarian and vegan restaurants across the country. Chefs and home cooks alike have put their own spin on the dish, incorporating different textures and flavors to enhance the tofu and sitaw combination. The best versions of this dish can be found in local eateries and food stalls, especially in regions known for their vibrant culinary scene such as Pampanga and Metro Manila. To make the best Adobong Sitaw with tofu, it's crucial to get the balance of flavors just right. The key lies in the marination process, allowing the tofu to absorb the tangy and savory notes of the sauce. Additionally, using fresh and crisp sitaw is essential to achieving the perfect texture in the dish. While the traditional recipe calls for long green beans, some variations include the addition of other vegetables such as bell peppers or mushrooms to elevate the dish further. For those looking to explore alternative methods, some chefs recommend pan-frying the tofu before adding it to the sauce, creating a crispy exterior that contrasts beautifully with the tender sitaw. This technique adds an extra layer of depth to the dish, making it a delightful sensory experience. Overall, Adobong Sitaw with tofu offers a delightful fusion of flavors and textures, showcasing the adaptability and creativity of Filipino cuisine. Whether enjoyed in a bustling eatery in Manila or prepared at home with a personal touch, this dish continues to captivate food enthusiasts with its wholesome and satisfying appeal.
35 min
4
250 calories
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