Adobo is undeniably one of the most popular Filipino dishes out there. It’s a Filipino dish recognized for its seasonings such as vinegar, black pepper, and garlic. For my version, I’m incorporating a new vegan favorite: tempeh.
Tempeh is a soybean cake with a mild nutty flavor. I used to think that tempeh tasted nasty, but I realized I just haven’t had a good one. After discovering the authentic kind, here’s what I learned about tempeh: always get the organic, Indonesian-Style tempeh. So far, my trusted brand is Rhizocali Tempeh.
To make my tempeh Adobo even more special, I added Kang-kong or water spinach, sold at most Asian stores in the US as “On-choy“. Water spinach has nice crunchy stems and soft tender leaves, great for making Adobo.
- 3 tablespoons canola oil
- 2 packS tempeh (about 8 ounces each), steamed then thinly sliced
- 6-8 garlic cloves, peeled, crushed, and minced
- ¼ cup soy sauce (or more to taste)
- 2-3 pinches ground black pepper
- 1 bunch sweet basil (or dried bay leaves)
- 1 bunch Kang-kong/water spinach/On-choy, cut into 1 to 2-inch length
- Fry tempeh on both sides until golden brown.
- Add garlic and cook for another 2-3 minutes.
- Mix in soy sauce, basil, and black pepper. Cover and simmer for another 10 minutes. Adjust seasoning to taste.
- Add water spinach and mix well. Lower heat and simmer until the water spinach has wilted. Add more soy sauce and pepper to taste.
- Pour a bit more cooking oil for a richer taste. Turn off heat and serve with side of rice.
You could plate it many ways. I had fun with it and serve it:
And hors d’oeuvre style-which I substituted Kang-kong with fried eggplants slices and skewered them with fresh basil.
Feel free to serve it your way. Leme know how your Adobo goes. I’d love to hear all about it! And if you have any tips with Tempeh, feel free to share them here.