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This Filipino Adobong Giniling or minced tofu adobo recipe uses extra firm tofu or tokwa that I air-fry until golden to create a ‘meatier’ texture before cooking with the aromatics and seasonings. This is best enjoyed with rice.

Adobo is one of the most popular Filipino dishes so I decided to use the classic adobo flavors for a minced tofu or ‘giniling’ recipe. Giniling directly translates to ground – so it can be anything from ground pork, chicken, or beef. Giniling is also one of those dishes I grew up enjoying – we usually used minced pork that we stir-fry with diced carrot and potatoes and season with soy sauce.

INGREDIENTS YOU’LL NEED

TOFU

• 17.5 oz extra firm tofu or tokwa

FOR COOKING

• 2 tbsp neutral cooking oil
• 1/2 medium red onion , diced
• 4 cloves garlic , crushed and roughly chopped
• 1 small potato peeled and diced (150 g)
• Pinch salt to taste (for potatoes)

SEASONINGS

• 2 tbsp brown sugar
• 1.5 to 2 tbsp soy sauce adjust to taste
• 2 tbsp distilled white vinegar
• 2 tsp dark soy sauce
• 2 dried bay leaves
• 1/2 tsp crushed or ground black pepper add more if you want it more peppery
• 1/4 cup water

TO SERVE

• Steamed rice or Filipino Fried Garlic Rice (Sinangag)

WHAT TO DO

PREPARING THE TOFU

• Remove the tofu from the water and drain from any excess water.
• Crumble or mash the tofu using your hands.

PAN-FRYING

• If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.
• Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. 
• You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

AIR-FRYING/BAKING

• If air-frying/baking, preheat your air-fryer or oven to 350F/180C.
• On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
• For air-frying, air-fry for 10-15 minutes or until lightly golden brown – do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.
• It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.
• If baking, you may need to bake the tofu for 25-30 minutes.

COOKING

• Heat a pan or wok over medium heat. Add the oil.
• Once hot, sauté the onion and garlic until aromatic, around 1 minute.
• Add the potatoes and add a pinch of salt. 
• Leave to cook over medium high heat for 1-2 minutes or until half cooked.
• Add the sugar, soy sauce, vinegar, dark soy sauce (if using), bay leaves, crushed black pepper, and water.
• Leave the sauce to come to a boil.
• Add the air-fried/pan-fried crumbled tofu. Mix well into the sauce and cook for 2-3 minutes until the liquid is absorbed.
• Taste the tofu and feel free to season with more soy sauce or sugar, to taste.

• Serve hot with steamed rice. Enjoy!

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

MORE RECIPES YOU’LL LOVE

• Black Pepper Tofu Steaks
• Tofu Sisig
• Shredded Tofu ‘Bulgogi’
• Maple Hoisin Tofu
• Korean Spicy Braised Tofu
• Fried ‘Chicken’ and Gravy
• Tofu Katsu
• Nori-Wrapped Tofu in Spicy Sauce
• Maple Hoisin Tofu
• Orange Tofu

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