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:
Fancy plating
Homecooking style
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.
Richgail, that looks so delicious! It reminds me of Veggietorial’s Spam Musubi! I like the restaurant style, that looks so cool that you made it differently. ^_^
Thanks! I just saw Veggietorials Spam Musubi, they do look alike. Thanks for stopping by. I hope you could try the Adobo recipe 🙂
I wonder if the recipe will work on other vegan meat alternatives… like Beyond Meat or Sweet Earth Natural Foods seitan?
Definitely! Just make sure to add vinegar or lemon to the seasoning.
Yum! I love how you plated it….it looks like it should go on the cover on Bon Appetit!
Aww what a great compliment! Thank you!
I love all of the different presentation styles! Looks delicious!
Thanks! Feel free to give em a try. I’d love to hear about the version you’ll come up with 🙂
Stunning dish, Richgail. I would love to try making my own tempeh…some day…
My husband and I just recently started eating (and falling in love with) tempeh! Thanks for posting this!
Glad to hear! Yeah tempeh is awesome 🙂
Very nice. May I ask where can we buy tempeh. Thanks!
Hi Ricky! Are you based in the Philippines or the US? If you’re in the Philippines, there’s a new store that sells vegan products called “Coco Green”, their site: http://cocogreen.ph/ If you’re here in the US, visit your Asian store and see their Indonesian product section or frozen section. Whole Foods & other health food stores also carry them though some are not purely made of Tempeh. Just check the ingredients. Hope that helps!
Looks great! Will have to try this!
we are home manufacturing tempeh..you may find our fb page or instagram or just simply order at 09273244422…we provide tempeh for metromanila vegan/non vegan community