One Pot Tofu and Green Bean Adobo

I prefer to do my cooking in one pot or pan as possible. This is the reason I love cooking using my crockpot.  During instances the dish is better cooked in a pan, lazy me, will still find ways to minimize using too many bowls and dishes.

I am happy to say I was able to do just that with this delicious dish.  I skipped browning the tofu in a separate pan and also the defrosting the frozen green beans in a bowl in the microwave. The result is acceptable.  The tofu was flavored completely.  The cooking of the green beans featured some being more green while others a bit more cooked but not soft like the ones from the can.  Not perfect but overall good.

This dish is not only convenient to prepare but it is also delicious.  Trying to stay plant based it helped satisfy my cravings for the iconic Filipino national dish chicken and/or pork adobo.  The tang from the vinegar is complemented by the saltiness imparted by the soy sauce. The garlic cloves and powder rounds off the intoxicating addictive taste adobo is famous for.

This is substantive enough for a plant based meal with brown rice.  It is a great side dish with fried fish, chicken or pork for the carnivores.

Tofu and Green Bean Adobo

• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 large onion, sliced
• 8 oz tofu, drained and cut into large cubes
• 1 tsp garlic powder
• salt and pepper
• 1/4 cup vinegar
• 1/4 cup + 2 tbsp  soy sauce
• 2 lb frozen green beans
• 1/4 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water

Place the olive oil in a saute pan heated to medium low. Saute the garlic and onion in the heated pan.

Add the tofu cubes and sprinkle garlic powder, salt and pepper to the tofu cubes.  Stir fry the mixture till the tofu has a brown color.

Add the vinegar, 1/4 cup soy sauce and allow the mixture to boil.  Add the frozen green beans and the water.  Allow the mixture to mildly boil with stirring till the green beans are cooked.  You can add the 2 tbsp soy sauce according to your taste.  Then add the cornstarch slurry at the end of cooking.