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Adobo is undeniably one of the most popular Filipino dishes out there. It’s a Filipino food staple recognized for its seasonings. To those unfamiliar with the dish, Adobo is basically a marinate of different sauces and seasonings such as soy sauce, vinegar, black pepper, and garlic.
For my version, I’m incorporating a new vegan favorite: tempeh. Honestly, I used to think tempeh is nasty, then I realized I was just trying bad tempehs. After eventually discovering the authentic kind, here’s what I learned: always get the organic, Indonesian Style tempeh. Never buy tempeh at the supermarket unless the tempeh is made of pure soybeans (not mixed with grains, rice, etc.). It also makes a difference if it’s organic. My trusted brand so far is “Indonesian Style tempeh by Turtle Island”. My vegan chef friend, Philip Gelb also makes awesome tempeh from scratch (not sure if he’s selling them though).
To make the tempeh Adobo even more special, I added the vegetable Kang-kong or water spinach (sold at most Asian stores in the US as “On-choy“). Kang-kong Adobo is gaining popularity at restaurants in Philippines as more and more Filipinos incorporate a meatless diet.
Makes 6-8 servings
You could plate it many ways. I had fun with it and serve it:
Fancy restaurant style
And hors d’oeuvre style-which I substituted Kang-kong with sliced fried eggplants and skewered them with fresh leaves of sweet 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.