This is done basically like a Filipino-style chicken adobo, but with plant protein instead of chicken. I made it with seasoned tofu, but it would work great with seitan or tempeh as well. I think mushrooms and/or jackfruit would also work pretty well. Pick your protein and have at it!

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Vegetarian Adobo

Slightly adapted from The Woks of Life

Ingredients

• 400mL full-fat coconut milk
• 3 Tbsp. cane vinegar
• 2 Tbsp. dark soy sauce
• 2 tsp. light soy sauce
• 1 Tbsp. sugar
• 1/2 tsp. black peppercorns, ground
• 1 bay leaf
• 2 dried arbol, Thai, or cayenne chilies
• 2 Tbsp. oil
• 4-5 cloves garlic, minced
• 1 large onion, halved and sliced
• 350g protein of your choice
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine coconut milk, vinegar, dark soy sauce, light soy sauce, sugar, pepper, bay leaf, and chilies and set aside.
2. Heat oil over medium heat.
3. Add garlic and cook until golden-brown.
4. Add onion and cook until softened.
5. Pour in coconut milk mixture and bring to a boil.
6. Reduce heat to low and simmer, covered, for 20 minutes.
7. Stir in protein and cook for another 5-10 minutes.
8. Sprinkle with cilantro and serve over rice.