Eggplant + Tofu Adobo over Rice
This pressure cooker eggplant and tofu adobo recipe is a quick and flavorful dish combining tender Japanese eggplant, golden fried tofu, and a tangy soy-vinegar sauce. Perfect for a satisfying weeknight meal served over fluffy white rice.
Ingredients
Ingredients
- 1 package firm tofu shrink wrapped kind, not in water
- 1.5 pounds Japanese eggplant
- 1 tablespoon vegetable oil divided
- 0.75 cup white vinegar distilled
- 0.75 cup soy sauce
- 1 tablespoon brown sugar
- 5 dried bay leaves
- 1 head garlic crushed
- 2 jalapeños divided, optional
- 0.5 teaspoon black pepper
- 1 cup long grain white rice uncooked
- 2 cups water
- 0.5 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 0.75 pound Brussels sprouts for sides, optional
Instructions
Instructions
- Press the tofu to squeeze out the extra water, then cut into neat cubes and prepare to brown them.
- Slice the Japanese eggplants into about 1 inch pieces so they cook evenly and become tender.
- Heat half of the vegetable oil in a large pan over medium heat. Fry the tofu cubes until golden all around. Set aside.
- In the same pan, add the rest of the vegetable oil. Sauté the crushed garlic and half the sliced jalapeños if using until fragrant.
- Add the eggplant pieces and cook until soft and aromatic. Pour in white vinegar, soy sauce, and brown sugar, then stir well.
- Add bay leaves and black pepper, return tofu to the pan, and let simmer for about 20 minutes until the sauce thickens.
- Serve the eggplant and tofu adobo over freshly cooked rice and enjoy your meal.
- Optional: Pre-cook rice in pressure cooker before starting the adobo and keep warm on the side.
- Optional: Use jarred garlic paste instead of fresh garlic to save time.
- Optional: Adjust jalapeño amount to taste, use one or omit for less spice.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat gently to avoid mushy tofu. Cook rice fresh each time or freeze in portions for convenience.