Adobong Sitaw (Filipino long beans with Tofu and Jackfruit “Pork”)
This Adobong Sitaw recipe is the vegan version of a classic Filipino green bean dish. Golden, meaty jackfruit and tofu fill in for pork belly without cholesterol or harm being caused to animals in this dialed-in, well-tested plant-based, and gluten-free recipe!
Servings: 5
Calories: 271kcal
Cost: $8.50
Equipment
- Measuring Cups and Spoons
Ingredients
- ⅓ cup canola oil peanut oil, or vegetable oil
- 7 oz. Extra firm tofu half a block, pressed dry
- 20 oz. young green jackfruit drained and squeezed dry
- 1 teaspoon olive oil
- ⅓ cup onion finely minced
- 5 cloves garlic minced
- 3 tablespoons tamari or soy sauce
- ¼ cup white vinegar
- ½ teaspoon ground black pepper
- 1 tablespoon vegetarian oyster sauce
- 1 lb. sitaw (or green beans), cut in 2 inch / 5 cm. sections
- 2 teaspoons cornstarch
- ¾ cup water
To Garnish:
- Finely minced red onion
- Scallions or garlic chives
Instructions
- In a pan, heat canola oil, peanut oil, or vegetable oil over high heat. After 90 seconds, when the oil is hot, stir-fry the tofu and jackfruit for about 7 minutes until it turns golden brown. Remove the contents of the pan with a slotted spoon and set it aside.
- In the same pan over medium heat, add another teaspoon of oil, minced onion and garlic. Sauté for a couple of minutes until they become fragrant and translucent.
- Combine tamari (or soy sauce), white vinegar, black pepper, and vegetarian oyster sauce. Add this sauce mixture to the sautéed aromatics and stir well to combine.
- Return the fried tofu and jackfruit to the pan along with the sitaw (or green beans), cut in 2 inch/5cm sections. Stir-fry for a few minutes until the sitaw are just slightly tender, but not overcooked.
- Mix together cornstarch and water to form a thin, milky slurry. Pour the cornstarch mixture into the pan and allow the mixture to simmer until the sauce thickens.
- Transfer to an attractive serving dish and garnish with finely minced red onion and scallions or garlic chives.
Notes
💧 Dry Your Tofu and Jackfruit: To achieve that golden sear and meaty texture, drain and press the tofu and jackfruit to remove moisture. A tofu press is handy, but a gentle press between kitchen towels works too.
🎭 Balancing Flavors: Achieve the ideal balance of savory and tangy by adjusting tamari, white vinegar, and vegetarian oyster sauce to your taste. Start with less soy sauce if you prefer lower salt levels, and adjust gradually.
⏰ Timely Sitaw Addition: Add sitaw (green beans) as suggested. It's best when slightly tender but not overcooked. You can extend the cooking time if needed for your desired texture.
Nutrition
Calories: 271kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 757mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 1mg