Tofu Adobo with Okra

Ingredients

• 300 g Hard tofu sliced into bite size pieces
• 3 Tbsp Soy sauce (see notes)
• 8 Okra (optional) see notes
• 4 Tbsp White vinegar
• 150 ml Water
• 1 Tbsp Brown sugar
• 5 Garlic cloves
• 1 tsp Black peppercorns ground roughly
• 1 Spring onion sliced (for garnish)

Instructions

1. 1

   Remove tofu from packet and put in a pot with enough water to cover the tofu.

   
   

   Add teaspoon of salt to the water and bring it to a boil.

   
   

   Once it's boiling reduce the heat and simmer for 8 to 10 minutes.

   
   

   Carefully remove the tofu from the pot and put it on wire rack to cool.

   
   

   Once it's cooled slice the tofu into bite size pieces and set aside for later use.

2. 2

   Okra these are optional as I know a lot of people are not keen on the texture.

   
   

   Trim the crowns and stem of the okra

   
   

   In a small pot heat cooking oil to 170/180 C and deep enough to just cover the okra about 2 to 3 cms.

   
   

   Fry the okra in the hot oil until they change colour to a brighter green should take no longer than 30 seconds and you don't want them to brown.

   
   

   Drain okra on a rack and set aside.

3. 3

   Peel the 5 garlic cloves and fry on low-medium heat until they soften and brown lightly.

   
   

   Remove the garlic and allow to cool and then mince finely.

   
   

   Put the 3 Tbsp of soy sauce and minced garlic into a flat based glass or plastic container (that has a lid) and mix together.

   
   

   Add the sliced tofu, put the lid on and toss gently to cover the tofu in the marinade.

   
   

   Put in fridge for at least an hour to marinate the tofu. Give it a shake every so often to make sure all tofu is covered in the marinade.

4. 4

   Heat a tablespoon of oil in a non stick or ceramic coated frying pan and fry the tofu pieces until browned then remove and set aside.

   
   

   Add the remaining marinade and the 150ml of the water to the pan and heat until it is boiling.

   
   

   Add the 3 bay leaves and the teaspoon of ground peppercorns, 4 Tbsp vinegar, 1 Tbsp sugar and reduce heat to simmer for 10 minutes or until sauce thickens.

5. 5

   Add the tofu pieces, okra (if using) and stir to coat in the sauce.

6. 6

   Serve hot garnished with sliced spring onion and a bowl of steamed rice.

   
   

   Remove the bay leaves before eating.