Vegetarian Adobo

• 분량: 4 servings

재료

3-4 Japanese eggplants

1 500g block firm tofu

⅓ cup Chinese black vinegar

⅓ cup light soy sauce

3-4 cloves garlic (minced)

cooked rice (for serving)

방향

Roast the eggplants over open flame. Put in a bowl and cover. Set aside and let it cook in its own steam.

In a separate bowl, mix the vinegar and soy sauce. Set aside.

When cool enough to touch, peel the eggplants, remove the tops, and give it a rough chop. Set it aside.

Take a pan and heat some neutral oil. While you wait, cut tofu into small squares, half inch thick and pat dry with a kitchen towel. Fry, till the edges are brown (it's ok if the middle part is still white).

Remove the excess oil from the but keep around a tablespoon. Add and sauté garlic till fragrant. Add roasted eggplant and tofu. Stir. Add the liquid.

Simmer, uncovered till the tofu soaks up the liquid.

Serve over hot rice.