Whole peppercorns, fragrant 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 Area’s all-vegan Filipinx eatery Chef Reina, and incredible depth of flavor.
What you need:
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 cut into medium-sized cubes
4 cups vegetable broth
1 cup dark soy sauce
¼ cup white vinegar
4 tablespoons light brown sugar
2 teaspoons cornstarch
2 cups white rice, cooked
⅓ cup chopped green onions
What you do:
- Into a small pot over high heat, add 4 cups water and bring to a boil. Remove pot from heat. Add soy curls and mix to fully submerge and saturate curls. Allow soy curls to rehydrate for 10 minutes. Drain excess water.
- In a pan over medium heat, warm 2 tablespoons oil. Pan fry curls until brown and slightly crispy. Set aside.
- In a pan over medium heat, warm remaining oil. Add bay leaves and black peppercorns and cook for 1 minute. Add minced garlic and continue cooking until golden brown. Mix in potatoes, adjust heat to medium-low, and cover pot. Cook for 5 minutes.
- Add soy curls and stir. Mix broth, soy sauce, vinegar, and sugar into pan.
- Increase heat to medium and bring mixture to a boil. Cover pot again and allow to simmer for about 30 minutes, occasionally stirring, so bottom doesn’t burn.
- In a small bowl, whisk cornstarch and 3½ tablespoons water. Stir into pot. Cook for another 10 minutes.
- Divide rice into four serving bowls, top with adobo, garnish with chopped green onions, and serve.
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