Tofu Adobo and Steamed Cauliflower

Tofu Adobo and Steamed Cauliflower (

Recipe by Les Talusan of



For tofu adobo
1/2 cup Datu Puti soy sauce
1/2 cup Datu Puti cane vinegar
1 block of firm tofu
enough olive oil to coat your frying pan
1 head of garlic, chopped
1/2 teaspoon peppercorn

For steamed cauliflower
cauliflower, cut up to serving pieces
olive oil

Directions for tofu adobo

1. To make the marinade, mix 1/2 a cup of Datu Puti soy sauce & 1/2 a cup Datu Puti cane vinegar
2. Slice tofu like you see in the picture above. A block of tofu usually yields 8 slices
3. Put the slices of tofu on a baking dish or any other container you have that can hold them & pour in marinade. I used a 6″ diameter Pyrex bowl with a lid & it fit the whole thing perfectly
4. Leave marinating for a few hours or even overnight
5. Heat up your frying pan to medium high (I used an 8″ non-stick pan) & pour in some olive oil enough to coat the pan
6. Take out the tofu from the container but keep the marinade
7. Sauté 1/2 of the chopped garlic & then add slices of tofu on top (I did four at a time)
8. Lightly brown both sides of the tofu
9. Turn down the heat to medium low & pour on top of the tofu half of the marinade, 1 pieces of dried bay leaf 1/4 teaspoon peppercorn
10. When most of the marinade has evaporated, transfer all the contents of the pan on a serving plate
11. Repeat steps 3-6 for the rest of the tofu

Directions for steamed cauliflower

1. Find a pot with a lid that will fit your steaming basket or colander
2. Pour enough water in the pot that it just barely reaches the bottom of the steamer or colander
3. Once the water comes to a boil, add the cauliflower and place a loose fitting lid on top to cover, make sure there’s enough room for the steam to escape
4. Usually this will be done by 6 minutes but poke your cauliflower to check
5. When done, drizzle with olive oil and some salt

Serve together with steamed rice or the tofu can also be served on top of salad greens. Enjoy!