Minced Tofu Adobo (Adobong Giniling)

minced tofu adobo or filipino giniling recipe

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This Filipino Adobong Giniling 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.

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course, Side Dish, Starters, Stews

Cuisine Asian, Filipino, Southeast Asian

Servings servings

Calories 271 kcal

Ingredients

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)

Instructions

PREPARING THE TOFU

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

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