Vinegar and soy sauce are the heart of adobo, and this delicious balance of salty and savory is just one take on what many consider the Philippines unofficial national dish that has many variations throughout the Philippine Islands!
Recipe by: Roberto Galera with vegan modification by Chef Evangelina
Photos by: Mike & Sarra Coryell
- 1 (14 ounces) can Tender Bits or “chicken” flavored seitan
- 1½ cups of water
- ¼ cup cooking oil
- ¼ cup golden agave
- ¼ cup Braggs Aminos (or you can use low-sodium soy sauce)
- 3 tablespoons apple cider vinegar
- 1 teaspoon peppercorns
- 4 teaspoons Himalayan pink salt
- 4 garlic cloves, peeled and grated fine
- 3 dried bay leaves
Cut the Tender Bits into bite-sized pieces and set aside.
Grate the garlic and place in a large glass casserole dish.
Pour the Braggs Aminos over the garlic.
Place the Tender Bits into the marinade and make sure it is all covered. Let marinate for a total of 30 minutes. (Stir the Tender Bits after 15 minutes to make sure all is equally marinated.)
Put a non-stick pan on the stove and set to medium high heat. When the pan is hot, slowly pour the oil into the pan.
Pick up the marinated Tender Bits with a slotted spoon so you do not pick up too much liquid and put in the pan. Brown each piece on all sides. You might have to do this in two batches. Do not overcrowd the Tender Bits or they will steam instead of brown. Once you have browned the first batch, set aside. Add the new batch to brown.
When both batches are done, combine the two batches into the pan.
Pour the remaining marinade over the Tender Bits in the pan and add the water. Bring to a boil.
As the Tender Bits are boiling add the dried bay leaves, the salt, and the whole peppercorns.
Lower to simmer but with enough heat so it is at a low boil for 15 minutes.
Add apple cider vinegar and agave. Stir and cook for 5 more minutes.
Taste and adjust to your liking. Enjoy!