Vegan Adobong Sitaw
Discover the plant-based twist on a beloved Filipino classic with this Vegan Adobong Sitaw recipe! Packed with vibrant string beans and golden pan-fried tofu, this dish is simmered in a tangy, savory sauce made from soy sauce and coconut vinegar—the perfect balance of salty and sour. Aromatic garlic, onions, and bay leaves create rich layers of flavor, while a touch of brown sugar ties it all together, achieving that iconic adobo taste. Ready in just 35 minutes, this quick and nutritious dish is easy to prepare, making it a great option for busy weeknight dinners. Serve it over steamed rice for a hearty, satisfying vegan meal that showcases Filipino cuisine at its finest.
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Recipe Information
Ingredients
- 500 grams string beans
- 200 grams firm tofu
- 60 ml soy sauce
- 60 ml coconut vinegar
- 120 ml water
- 5 cloves garlic
- 1 medium onion
- 0.5 teaspoon black pepper
- 2 tablespoons cooking oil
- 2 pieces bay leaf
- 1 teaspoon brown sugar
- 2 tablespoons spring onions
Instructions
Cut the firm tofu into 1-inch cubes and pat dry with paper towels to remove excess moisture.
Trim the ends of the string beans and cut them into 2-inch pieces. Set aside.
Peel and chop the onion finely. Peel and mince the garlic cloves.
Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the chopped onion and sauté until translucent, about 3 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the soy sauce, coconut vinegar, and water. Stir to combine.
Add the bay leaves, black pepper, and brown sugar. Stir well to dissolve the sugar.
Introduce the string beans into the pan and bring the mixture to a simmer. Cover and cook for about 10 minutes or until the beans are tender but still crisp.
Return the fried tofu to the pan and give everything a gentle stir to coat the tofu with the sauce.
Continue to simmer for an additional 2 minutes to heat the tofu through.
Remove the bay leaves from the dish and discard.
Transfer the Vegan Adobong Sitaw to a serving dish and garnish with chopped spring onions.
Serve warm with steamed rice for a complete vegan meal.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 29.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1695 mg | 130% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
