By Jennifer Doria
Prep Time 15min
Cook Time 15 min
Total Time 30 min
1 cup dehydrated soy curls
1 lb. Red or yellow potatoes, cubed
1 ½ - 2 cups warm water
⅓ cup shoyu (soy sauce) plus more to taste
⅓ cup apple cider or white vinegar plus more to taste
5 cloves of garlic or more, sliced
2 T refined coconut oil or avocado oil
Cracked black pepper
Instructions: In a large mixing bowl, soak the soy curls in 1 ½ cups of warm water and set aside. Let the soy curls rehydrate. Once rehydrated, put the soy curls (along with the liquid) in a medium pot over medium high heat. Add the rest of the ingredients and let cook for 10-15 minutes or until the potatoes are fully cooked. Add equal amounts of shoyu and vinegar for more flavor and to deepen the color. It is okay if you overcook the potatoes a little, as it will thicken the adobo sauce.
Optional: Add a bay leaf or 1 tsp Italian Seasoning for more flavor. Substitute the oil with unsweetened coconut milk. You may also use liquid amino acids or (gluten free) tamari soy sauce to achieve the same taste.
Many savory pinoy (Filipino in Tagalog) dishes focus on bitter and sour flavors.
Did you know...that the first Adobo recipe did not originally include shoyu? Adobo originally made up of vinegar, which helps tenderize the meat they used. In this recipe, we simply use vinegar for the flavor. Shoyu was later added to the traditional adobo recipe when China and Japan invaded the Philippines.
Ask any pinoy/pinay (pinay addresses Filipino women)...adobo is one of their favorite foods!
You can interchange the "meat" in this recipe. I have made adobo with mushrooms, black eyed peas, tofu and other mock meats. Be creative!