Home Recipes Vegan Filipinx Adobo With Tangy Soy Curls and Potatoes

Vegan Filipinx Adobo With Tangy Soy Curls and Potatoes

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VegNews.Adobo

Entire peppercorns, aromatic bay leaves, and the sour-sweet-and-salty flavors of vinegar, brown sugar, and soy sauce give this recipe from Chef Reina Montenegro—of the San Francisco Bay Space’s all-vegan Filipinx eatery Chef Reina—an unimaginable depth of taste. 

What you want:

2 cups dried soy curls
4 cups plus 3½ tablespoons water, divided
¼ cup olive oil, divided
5 bay leaves
½ teaspoon black peppercorns
5 cloves garlic, finely minced
1½ cups finely diced white onion
2 small potatoes, peeled and lower into medium-sized cubes
4 cups vegetable broth
1 cup darkish soy sauce
¼ cup white vinegar
4 tablespoons gentle brown sugar
2 teaspoons cornstarch
2 cups white rice, cooked
⅓ cup chopped inexperienced onions

What you do:

  1. Right into a small pot over excessive warmth, add 4 cups water and produce to a boil. Take away pot from warmth. Add soy curls and blend to totally submerge and saturate curls. Enable soy curls to rehydrate for 10 minutes. Drain extra water. 
  2. In a pan over medium warmth, heat 2 tablespoons oil. Pan fry curls till brown and barely crispy. Put aside. 
  3. In a pan over medium warmth, heat remaining oil. Add bay leaves and black peppercorns and cook dinner for 1 minute. Add minced garlic and proceed cooking till golden brown. Combine in potatoes, modify warmth to medium-low, and canopy pot. Prepare dinner for five minutes.
  4. Add soy curls and stir. Combine broth, soy sauce, vinegar, and sugar into pan.
  5. Improve warmth to medium and produce combination to a boil. Cowl pot once more and permit to simmer for about half-hour, sometimes stirring, so backside doesn’t burn.
  6. In a small bowl, whisk cornstarch and 3½ tablespoons water. Stir into pot. Prepare dinner for an additional 10 minutes.  
  7. Divide rice into 4 serving bowls, high with adobo, garnish with chopped inexperienced onions, and serve. 





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