Adobo sa Gata
10 minutes
to prep
12 minutes
to cook
2½ servings
About this Recipe
Adobo with pineapple is another delicious variation on the classic Filipinx adobo! With tempeh cubes, juicy pineapple chunks and a sweet and salty sauce, it’s perfect with steamed rice!
Recipe by: Mabi David and Karla Rey of Me & My Veg Mouth
Photos by: Kimberly Sandie
Ingredients
- 2 (8 ounce) blocks of tempeh, cut into ½ inch cubes
- 4 tablespoons soy sauce
- 1 to 2 tablespoons vinegar
- About ½ cup ripe pineapple, cut into ½ inch chunks (if using from can, this is about 2 rings of pineapple slices)
- ¾ cup (half a can) coconut milk
- 2 tablespoons vegetable oil
- 4 garlic cloves, peeled and minced
- ½ teaspoons peppercorns, crushed
- Salt to taste
- 1 to 2 dried bay leaves (optional)
Step-by-Step Instructions
Step 1
Make the marinade by mixing the soy sauce and garlic. Soak the tempeh for about 30 minutes.
Step 2
Heat the oil in a pan and fry the tempeh cubes until they are a little bit crunchy on the outside.
Step 3
Scoop out the minced garlic from the marinade and fry, in same pan as tempeh, until golden.
Step 4
Add in the pineapple and let cook for 2 minutes or so until pineapple has caramelized.
Step 5
Add the vinegar, then the coconut milk, crushed peppercorns and bay leaves.
Step 6
Lower the heat. Cook until coconut milk is slightly reduced.
Step 7
Adjust to taste and serve with rice!
